Adam was my inspiration for trying my hand at this as well. As I can attest he is a hard act to follow but there is no reason not to give C.J. a fair chance. Seems He is doing better than I did.
Thank you Jake. You are correct, it is 118 E. Congress. My apologies, damn my fat fingers and need for prescription lenses!
I never said that there isn't equally talented Chefs/Restauranteurs already here. What and Who I am referring to is those that work day to day behind the line, making the visions of these chefs come to life. Its validation for us, the middle guys, not the ones with "Chef/Owner" after their name. That we, the day to day soldiers, are as good as places such as NY or LA or even Portland, a place that many like to compare Tucson to on a regular basis. That is what I am referring to when I say, "Food Worthy".
Atomiq, I would never consider myself a chef at this point in my career. Do I still cook professionally for a living? Yes I do.
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