"I'm not all that interested in knowing that you spent two months picking herbs at Noma, and three months scrubbing the floor with a toothbrush at Alinea. I would prefer to hear that you cooked at a bar for the last three years and can make a medium-rare hamburger like nobody's business. That's something I can work with!"
-Philly chef Marc Vetri gives advice to young chefs in a column on Huffington Post Food today. Point number one - no one cares about your resume. [HP]
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