09-02-2017, 04:57 PM
(09-02-2017, 04:55 PM)Millhouse Wrote: In my opinion a chef can only do so much with the quality of ingredients available. But if that chef has the ability to pick average to below average ingredients instead of better quality ones, then that is an issue in itself.
I say that in regards to the Paul A argument. And I am also looking at whether to buy some NY strips or ribeyes to grill this weekend.
It's also silly to ask your chef to make the menu, do the shopping, do the prep work, then make 5 dishes at once all week.
Bengals have a notoriously small scouting department. It's fair to assume that it plays a bigger role than actual coaching abilities across the board.
