Comments on: alors….c’est quoi la cuisine professionnelle ? http://www.chefsdiary.com/archives/133 A Trainee English Chef in Paris Sat, 22 Nov 2008 06:46:17 +0000 http://wordpress.org/?v=2.6.2 By: Robert Gowans http://www.chefsdiary.com/archives/133#comment-1805 Robert Gowans Sun, 27 Apr 2008 21:49:01 +0000 http://www.chefsdiary.com/archives/133#comment-1805 Dom, interesting video, even if I didn't understand a word. Those guys sure now how to handle a filleting knife and seem like a good bunch. Linda and I enjoyed seeing where you work. More videos would be great - maybe small commentaries on how different dishes get created or how meat/fish/veg etc gets prepared. Great stuff and glad to read that you've managed to fix at least another 11 months. Cheers, Rob Dom, interesting video, even if I didn’t understand a word. Those guys sure now how to handle a filleting knife and seem like a good bunch.

Linda and I enjoyed seeing where you work. More videos would be great - maybe small commentaries on how different dishes get created or how meat/fish/veg etc gets prepared.

Great stuff and glad to read that you’ve managed to fix at least another 11 months.

Cheers,

Rob

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