I am surprised the restaurant is willing to go through that much hassle. I know there must be a decent mark-up, but still... that just doesn't seem worth the money.
I am surprised the restaurant is willing to go through that much hassle. I know there must be a decent mark-up, but still... that just doesn't seem worth the money.
The article says the $3900 is to cover the two evenings that the head chef will be away from the restaurant.
Why doesn't the chef bring the ingredients and cook it in the USA??
"From there, the chef is to hop a flight to New York -- monitoring the food's temperature all the way -- clear customs, and head for Manhattan, where the meal is to be served during a meeting Wednesday."
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