Bartimus_Prine

As a cook who would love to get into something like this, I have a few questions:

1. Culinary school?

2. How did you get into being a private chef?

3. What is your schedule like? I would imagine it's kind of hard to balance as you theoretically can make your own schedule, but are still subject to employer whims if you want to make money.

4. What kind of restaurants did you work in prior to becoming a private chef? Michelin starred places?

5. Favorite mother sauce?

6. What kind of knives do you prefer?

Please tell me that you're not kidding about that album, I would buy that in a heartbeat.

Thanks for the response!

A few quick follow ups if you don't mind:

1. What would you say is your "signature dish?"

2. What's your favorite dish to eat? Favorite to cook?

3. Favorite chefs? Who inspires you?

4. Best meal you've ever had?

5. What would you choose for your last meal?

Meunière is a favorite of mine as well!

Also, can't argue with your choice of fishermans stew sound incredible.

Thanks for answering my questions!

That's not the trailer for That Thing You Do!