Admittedly, it’s a dream job. In the name of my job, I get to travel and enjoy delectable cuisine. I’ve written about food and travel for ten years, and I’ve been an avid eater for fifty years.
This indicates that I have had the great good fortune to dine at innumerable eateries, ranging from the most modest roadside stands to Michelin-starred culinary palaces.
Mouthfuls of transcendental ecstasy have been purchased by extremely successful days at the office, or rather, the table. Furthermore, many meals are quickly forgotten, even though I’ve always been grateful for any.
The greatest chefs in the world have created some dishes based on menus with outrageous pricing written in small print (sadly, the font size doesn’t make the agony any less severe).
