By Mike Armstrong

Reporter, Carbon Count Comet

A dish that I put on my menu in Taichung, Taiwan when my kid brother left our restaurant was Chicken Cordon Bleu.

Fred had left fM (our restaurant) and although our parting was not a bad one, he took all the people from our kitchen, barring one.

I was the bar guy of our operation and Guan Wei, the one kitchen person left, was not exactly chef material.