This is another entry of my continuing saga assisting chefs at Cook’s Warehouse .
This weeks introduction goes to Chef Richard Ruben , who insists on being called Richard, not Chef. Richard enjoys a more personal, small “hands on” class. He sits down at the table with attendees introducing the topic of the night. An open discussion is held then, everyone takes their places behind cutting boards and prepares the meal for the evening. All the while, Chef is attentive to ones knife skills and answering in much detail about ingredients. His cookbook “ The Farmer’s Market Cookbook ” is all about eating what is in the current season.