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xanax anonymous I think it's the culinary bent that the profession has taken. Bartenders have adopted not only the ingredients from the culinary side ??? a lot more savory, herbal, unusual vegetables, fruit, spices ??? they've also adopted a lot of the techniques, a lot of the tools. When I hired 36 bartenders in 1986 at the Rainbow Room in New York City that had just been restored to its former glory, not a single bartender arrived with a tool of any sort in his hand ??? not even a paring knife; and my heart sank. But that's changed, and now bartenders are going to work with kits just like chefs are.