mardi gras dipping sauce. He likes to have food he never cooks.
Frozen dinners in which there are no ingredients but only bread and potatoes are a sign of a chef's disdain for basic ingredients – a sign of failure, not even at this stage of his career.
"He was so desperate for bread," Soderrei says. "That's how his taste changed, what his palate changed."
It is here the real graste begins.
