This week I had an amazing opportunity to work with Chef Maxime Bilet, and his sous chef Andy Nhan (an amazing chef in his own right). It was a private dinner to promote the new cookbook and it was a fascinating experience. I love to work with different chefs and see how they operate, how they think, how they cook. Chef Max has an amazing vision for food and people, the night was really something special. The first day I helped prep for about 10 hours and witnessed the menu evolve as new foods were added and deleted. The second day I was on my feet for about 20 hours, toward the end of the evening I was delirious with exhaustion, but was excited and happy to have been invited to participate in an evening with Chef Max who has incredible vision for food and bringing people together.