Reader: Ryan Leinonen shows that chefs aren’t uneducated kitchen monkeys
Although they may disagree with his definition of pasties, readers appreciated the Chef and Tell interview with Ryan Leinonen, the chef who opened Trillium, a Scandinavian restaurant, last month. And Leinonen appreciates chefs, particularly Escoffier. “Le Guide Culinaire was the first book I read when I decided to take my…