The First Cut Is The Deepest
What do you get when you hang out with an Olympic Medalling Chef? Pretty much fruit and veggie carving at the next level. I’ve been good friends with Chef Michael Pigeon for many years now. We’ve done some gigs together; he did the food I did the entertainment. We always have a great time.
This was a carving we did for the Honda Motors party we did together. It was a lot of fun for sure and the food was spectacular and people danced all night. Those are very fun gigs to do and it’s nice to do something out of the ordinary once in a while.
Chef Michael and I continue to work together after many years and it’s still very enjoyable. We love working with each other because we never have to worry that the other guy isn’t going to hold up his end of the deal. We always deliver, which is the best reputation you can strive for as a pro.
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