Braised, Confused and Broke What the world’s most prestigious kitchens tell culinary schools...or don't

Paid $120,000 to learn how to dice an onion & my grandma still does it faster.
#ÉcoleFerrandi @JoëlRobuchon #MichelinStar #TsujiCulinaryInstitute #CulinaryInstituteAmerica @GastónAcurio #LeCordonBleuLima @FatmataBinta

open.substack.com/pub/thisisga...