Molly Baz: Recipe Developer, Chef, and Author of Cook This Book
Second Life
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How I Learned French Bistro Food
I kind of tired of Boston like I figured out pretty quickly that Boston wasn't a city for me and then started looking to restaurants in New York so I went from there to Pechelene which is like a super fine dining restaurant up by Lincoln Center who come for very fussy again French food. From there I moved over to the fish station and became the fish entrement which was an order of magnitude more intense than the restaurant I had just been in at Beacon Hill Bistro. Then I did a stint in private catering with this woman Amanda in New York City who was like a little bit older than me and kind of was like a mentor and like Shepherd did me out of
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