New issue of Tasty Hills Times is out!
We bet you didn’t expect this guest to appear, but here he is! Are you ready to know Gustav LeShan better?
As always, we will be glad if you leave your thoughts and suggestions about new column in the comments below!
Q.1: What do you expect from an extremely good Chef?
LeShan: Such a chef should cook according to the highest quality standards in order to maintain their title of the "best" and never stop perfecting themself.
Q.2: How do like Tasty Hills restaurants? Any subjections to improve?
LeShan: The sky is the limit, Chef.
Q.3: Is there any chances to see your smiling face?
LeShan: I'm saving my smile for a special occasion.
Q.4: What’s the name of your favorite meal?
LeShan: Any dish that passes my strict evaluation.
Q.5: In what way do you judge?
LeShan: Like any true professional, I'm always impartial.
Q.6: What would you like Vivien to be?
LeShan: I'd like her to surpass me in the art of food criticism and become the Culinary Bulletin editor.
Q.7: Have you gave a perfect score to any restaurants? If so, which one?
LeShan: I was close to giving Leonard Grey's restaurant a perfect score, but... that accident happened.
Q.8: What is your favorite hobby?
LeShan: Building miniature railroads and putting trains on them.
Q.9: When Vivien was little, did she ever try to cook for you? If she did, would you critique her meal like a restaurant, or pretend it was good just for her?
LeShan: Fortunately (or unfortunately), she doesn't cook. She was my food critic instead.
Q.10: What is your favourite type of tea? Or you prefer coffee?
LeShan: Black coffee. No milk. No sugar.