From the Desk of the Chef:
"The key to a successful meal is not just the recipe, it's the presentation, the flair, the je ne sais quoi. A dash of mystery, a pinch of creativity. That's what sets us apart from the mundane."
"A good chef is not just a master of flavors and techniques, but a master of misdirection. A well-placed sprinkle of parsley can distract from the fact that the dish is actually burnt."