aem wrote:
jmcquown wrote:
LOL you are assuming family owned hole in the wall restaurants have
a Head Chef. The little joint down the street from me is run by a
family. The husband is the "chef", the wife and sometimes the kids
(both well under age 16) take orders, run the cash register and
package stuff up. Ain't no "chef" there unless you call being able
to throw stuff in a wok and turn out decent cheap food being a chef.
Hmmmm, come to think of it, perhaps he *is* a chef. And I now have
a craving for their egg rolls.

First, I call the person who is in charge of cooking the head chef.
No French accent nor tall toque required. Secondly, if you think
turning
out a good stirfry is just throwing stuff in a wok then you haven't
made much progress. -aem

You're absolutely right. I don't stir-fry

Jill