The service here is always… unusual, to say the least. From a wonky tea pot last time, this time we entered the archaeology of bacon.
Keith Ancker originally posted this on a Facebook Group – Chef’s Circle, and I loved his full on story of what his life’s been behind the pass. Now he’s moving on, and giving bouquets and brickbats to those from his past. Keith is in the USA, so for those Australians among us, some of the terms will be strange. But it’s worth the read, trust me. And I haven’t taken out the language… it’s how it is.
Meet Paul Foreman for Chef Talk. “A perfect service is like a perfect orchestra. It’s music to watch, and experience. Even behind the pass.”