Great job with your questions last week! This week I want you to read chapters 6-9 and answer the following question with a minimum of 250 words. As always if you need help feel free to email me!
Talk about the skills required to be a top-notch line cook during a frantic Saturday night dinner service? What are the qualities admired by Bourdain in both line cooks and sous chefs. Do you have the ability, either mental or physical, to work in a kitchen environment? Why does Bourdain prefer to work with talent from Mexico, San Salvador or Ecuador over Americans, especially young American men as he was himself?