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Meet Roy Yamaguchi From Roy’s Restaurant

HERE IS ONE WAY TO INTRODUCE ROY YAMAGUCHI MOST FAMOUS CHEFS WHO DOES N’T HAVE A T. V. SHOW nNOW YOU SAY YOU CA N’T HAVE A HIGH OF FORTY YEARS OF WARS RESTAURANT nTHERE HOW MANY YOU KNOW WE HAVE THIRTY FOUR YEAH nSO THE THIRTY FIVE TO ONE LITTLE nSHOW YOU WITH THE RESTAURANT YOU TWENTY FOUR YEARS AGO WHEN YOU ‘RE LIKE SIXTEEN nI HAVE A ROLE THAT nYOU KNOW AND I DO N’T KNOW WHY MOST OF THE TIME RUNAWAY SIX MONTHS OF THE YEAR AT SIX MONTHS FROM ALL THE DIFFERENT RESTAURANTS ON nTHE LINE IF IT IS AN UGLY PART THAT % HESITATION HOW DOES TO nCALL SHUZHEN WAS YEAH THIS IS MY FUTURE LOOKING nUSING FRESH INGREDIENTS A LOT OF SEAFOOD nAND I WOULD ANSWER WHAT I WAS A WHAT WE LIKE YOU nWERE MAKING SURE % HESITATION % HESITATION SURE BUT SURE nI MAKE THEIR WAY TODAY THAN IT TODAY nIS N’T IT EXTREMELY EASY IS NO BRAINER ALL WE DO IS RAW INGREDIENTS CUISINART SO IF I nSTART MY HYATT SHORTLY YOU KNOW I

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