Rick started out with an excellent dinner of common submarine fare. Ferrer is a proud Filipino chef and quite skilled. Tonight he was in prime form. The menu called for Chicken Parmigian and he had wonderful boneless breasts lined up for tender dredging in his egg batter. He took the extra step to grill them in light oil and brown them.
Many chefs skip that part.
Next he showed me how to transfer them onto sheet pans for the final provolone cheese and red sauce dressing. After dinner, Chef Scott sat in on an amazing briefing of upcoming operations. Later he spent time with the cooks and chefs saying hello and getting ready for the next day's work. Rick was shocked. With some tutoring from the smart crewmen of the Buffalo he was off driving and diving.