Skip to content

Clasico Argentino: Argentinian Helado in Paris

I’ve come to realize that I’m not very good at ‘watching’. When I worked in the restaurant business, one of my cohorts said to me one day – “There are two types of chefs: doers and watchers.” Meaning that some chefs got right into the cooking with the line cooks, while others like to stand there and watch. I, myself, could be classified as a…

0 Shares

Continue reading...

A

Get David's newsletter sent right to your Inbox!

15987

Sign up for my newsletter and get my FREE guidebook to the best bakeries and pastry shops in Paris...