Thursday, March 4, 2010

A Great Top Job

Over lunch today it was agreed that a great top job would be master chef of a fondue restaurant.

Fondue Setting

Not that any of us knew what we were talking about, but it seemed marvelous that all you needed to run your kitchen was a refrigerator and a chopping board because your customers cooked all their own food. How's that for a superb division of labor?

1 comment:

Kindred Spirit said...

This brings back memories of the delicious fondue I was served in Vancouver, Washington last June. It was superb!