French chefs/used to be salt

[Guest guest]

I also used to work with a French trained chef (he wasn't French though) and

he taught me a lot. He worked in the fancy restaurant that shared a huge

kitchen with the restaurant where I worked. I haven't made any flavored vinegars

or oils in a while, I've been reading a lot about danger as to sanitation.

But if I need some of a certain flavor I make a small batch for immediate

consumption. He never threw a knife at me, but he did catch me in the walk-in

sneaking chocolate covered strawberries (a firing offense) and he turned a blind

eye. Whew! I was lucky he liked me! AmyF