What Was It Like to Be a Chef in a Restaurant?

It was an educational process for our staff members, equally to our dining guests, to provide what it is should be. I think the generation travelled alarg a lot and experienced different cuasine styles. They found tat in tuscana, they found it. And that was a very good concept. But generally, the the manu concept was originality. As it was from the original country to come over. So a year, it took some education. The power of the media, the power of word by mouth gradually brought the confidence to the guests.