Quote:
Originally Posted by canoe
I actually respond to 90% of all the emails into the restaurant, the rest go to the specific department. Through our website I have countless emails with no return email address that I cannot respond to. I will gladly answer your email, in fact here is my personal email if you like. [email protected], feel free to email me anytime. I don't do alot of posting on the forum, I feel this is not a place for business owners to post but to respond to areas like above, my own personal opinion..
As for calling myself a chef. You can have a pretty good idea of the quality of meat or sefood by the look, smell and the feel, but tell you how it is going to eat after you cook it, impossible. I would never use a poor peice of meat or take a bad peice of meat or fish and MAKE it better, that is the sign of a real chef.. |
My emails had the return address (both of them) inserted in the email field as requested on the web page form. I sent two of them just to make sure that you received them. You can send me a private email on the forum and I will give you my address so you can dig them out. I am not going to write a third email at this point. I sent you two as a courtesy.
Jetskier
04-26-2010, 09:31 AM
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