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(Thursday. INT: EB's apartment)
EB: So why have you had thirteen jobs in the past three years? And don't tell me your employers were all methheads.
JH: Believe it or not, that's sort of what you're supposed to do in the culinary industry. Professional chefs need to have a lot of different experience.
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JH: I've done everything from Szechuan to soul food. I can tell a Cabernet from a Merlot at fifty paces. I regularly make my own mayonnaise. I once fed a professional food critic a refried pork chop and convinced him it was veal. Whatever you have in your fridge, I guarantee you I can cook it, and cook it well.
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(JH looks into an empty refrigerator.)
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JH: Oh yay, you have ketchup.
EB: Allez cuisine, Wonderboy.
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