Ashley Day, Content Director | “The owner texted me that they caught these yesterday,” Chef Manuel González (Culinary, ‘11) tells me as a Long Island fishmonger bags three black sea bass. The vendor shows us clear eyes and red, rather than brown, blood inside a cleaned out carcass to demonstrate the freshness. “They knew me as a cook carrying stuff for chefs for years and years. Now I go, give them my card, and they contact me because they know I’m a chef.”

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