EXECUTIVE CHEF, NUDUOAKIM ABDUS-SALAAM
"I worked at all fine dining restaurants and I always tried to work where the best chefs were or restaurants that were considered to be the best. I mapped it out and knew the kind of chef that I wanted to be. I had to map it out and work at certain places for a year or up to 18 months. I would work at specific stations for the skills and then would start working on the next place that I wanted to learn a specific skill from." — Executive Chef, Nuduvoakim Abdus-Salaam.
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