Apparently, a Sous Chef is second in command after the Executive Chef in a professional kitchen. I'm not sure how many are recommended for one kitchen, but we now have two apprentices under the tutelage of Chef Dan.
Flash back to 2009...
I'd like to protest that the [first] image is not truly that of an unsupervised two-year-old in front of an open flame. I did question my credibility, however, on finding the [second] picture of an unsupervised two-year-old in front of an open flame. Must be the talented photo-editing.
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