Codom Codon Bleau

When i entered the kitchen, i was very familiar. The conditions of work, you know, like working 16 to 18 hours a day with 30 hours 30 minutes break and a little bit to it. We were all skinny like that and white like ghosts, but we had the passion, and we knew we were doing something very special. I loved the rigor at the time that in that kitchen, that the discipline and the rigor and the beautiful aalenge, the challenge. And then we had a fit back, actually, from the clients right away. It's not a school for people who are going to cook at home. If we can make an analogy, iam going to