It sounds fun on paper —sort of: The kitchen staff of a high-level California restaurant was to be whisked off to France, where they'd bring their chef's vision to restaurants in three different picturesque locales, pairing his food on each occasion with that of a locally revered restaurateur.
Except: There was nearly no down time between assignments; each night demanded they get comfortable in an unfamiliar kitchen; and being true to their menu required them each to pack an insane quantity of perishable ingredients in their luggage.
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