Hi there, I'm a chef in Nashville. I am obsessed with fish butchery and dry aging, and most of my knives in my collection are geared towards this interest. Looking forward to learning a lot from other members here. Cheers everyone.
Hello from Nashville
- Thread starter son_pham
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There are a couple other KKF chefs in Nashville -- @kostantinos and @tylerleach
Pretty sure they are doing some fish dry aging at the restaurant where Kosta works.
There are a couple other KKF chefs in Nashville -- @kostantinos and @tylerleach
Pretty sure they are doing some fish dry aging at the restaurant where Kosta works.
