March/April 2017 Publisher’s Letter
“I tell students the most important class they’ll take is technique. A great chef is first a great technician. If you are a jeweler or a surgeon or a cook, you have to know the trade. You have to know the complete process. You learn it through endless repetition until it belongs to you.” —Jacques Pepin, La Technique
It’s crucial for chefs to get out of the kitchen to see what’s new and exchange wisdom with colleagues from around the country. Significant upcoming foodservice trade shows will allow just that, along with contemporary educational programming. Don’t miss pre-show coverage in this edition and future issues of Chef.
Dan von Rabenau