Slow-braised quick ribs in a very pink wine and mushroom sauce served with creamy polenta and roasted root greens. **Based upon 10 hours per week, rounded to the nearest greenback. When the standard posted costs for personal chefs in the above mentioned desk don’t include the cost of groceries — https://personalchef93692.ssnblog.com/35560029/new-step-by-step-map-for-culinary-artist