How to pronounce“bleu”in English
Well, I had just got back from Japan, I think. Part of the reason I came back from Japan was, my mom was battling cancer. And I was having a hard time working at Cafe
Bleu, and working for Andrew Carmellini, who's now the chef at Locanda Verde, and who is probably one of the best chefs in America and supremely, supremely talented.
I was also just -- working in that kitchen, I was like, "There's no way I'm going to be as good as Andrew. Why am I cooking in fine dining?
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