W hen Daniela Prela roasted her first chicken, she was afraid she might undercook it and poison her family.But those early experiences of preparing meals fed a passion for the kitchen that would influence the course of her life.A decade later, and with a three-year Professional Chef Diploma under her belt, Prela is a commis chef at The Ritz in London.
[
add
]
[
|
|
...
]