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July 04, 2009

Comments

Cali

Don't forget your Bay Area roots! Make 'em a nice cioppino!

Joseph Bayot

Congratulations! I love reading your wonderful kitchen anecdotes. It's great to get a behind the scenes perspective, especially from someone who started from the bottom of the kitchen ladder and is working her way up through hard work and perseverance.

I feel as though your blog entries should be included in an updated edition of "On The Line" =)

I wish you all the best. Keep writing and we will keep reading =) Would love to hear what family meal is like at Le Bernardin! And maybe some more of your/your fellow cooks' favorite late night haunts, since I love eating late and I live in the NYC area =D

lilalia

What wonderful news this is! Well done. I'm at a bit of a quandary about what to wish you; fantastic sexy dates or plenty of time to write blog posts. The romantic in me wishes you the former, but the fan in me can't get enough of the later. Good luck on Monday.

LeDoc

Congratulations. For sure you deserve(d) it. I keep on saving coins in order to be poisoned (or "poisson-ed") by you asap. Keep on.

Lydia (The Perfect Pantry)

Congratulations. You will work hard but learn so much, and it's a great opportunity. And having the weekends free will help regain some equilibrium. Go for it.

John Sconzo

Great story and beautifully written! I am looking forward to following your new adventure at one of the world's great restaurants. Congratulations and best of luck!

Ellen Dye

Congratulations, Amy! I'm sure you're going to be a great success and I've got my fingers crossed that you'll have fantastically fun-filled weekends complete with dates and sunshine :)

kevin

Woo hoo! I'm really pleased for you.

Susan at Sticky,Gooey,Creamy,Chewy

Congratulations! This is exciting news! I just know that you're going to do a great job! And, I will enjoy reading all about it, too. ;)

Ms. Glaze

Cali – That's funny, I was just digging up my favorite cioppino recipe!!! We use a lot of mixed fish for family meal (obviously, it's a fish restaurant) but often the person who makes the family meal is at the mercy of what's in the dry storage (canned tomatoes, coconut milk, etc). Maybe I'll see if I can sneak in some special requests – especially those tomatoes, huh?

Joseph – Thanks for your note! I think Chef Ripert's cookbook does a great job of capturing what's it's like on the line, especially the story about the Monk station cook (which hopefully will be my next station after this one). Everyone starts at the bottom and works their way through the various stations from garde mange to the end of the line as Saucier. It has it's pros and cons especially for those who are chomping at the bit to actually cook on the line. However, the skills that are layered along the way and the appreciation of the cuisine in it's entirety really make the slow climb worth it!

Fav late night haunts:
1. Hagi's in midtown (49th & 7th. An underground Japanese restaurant with cheap pitchers of beer and kick-ass food. No sushi though. Open to 3Am)
2. Pop Burgers in the Meat Packing area for sliders
3. Corner Bistro (yes burgers again) in the West Village.
4. Momofuku Ssam Bar, corner of 13th and 2nd Ave for pork buns and beer.

Hopefully that will get you started!

Lilalia – Thank you! Hopefully I won't come home from work and just sleep. i'm sure the first week will be hard to get used to. I normally go to bed around the same time I'll be waking up!

LeDoc – Poisson-ed, huh? Funny!!! Sounds like fun.

Lydia – Yes, I'm really looking forward to some balance in my life and to enjoying New York during normal visiting hours ;-)

John – Thanks for your note! I'm very happy that readers continue to drop by even with my sporadic posts, and hopefully that will change for the better over the weeks.

Kevin – Cheers man!

Susan – Thanks for the support! Maybe I'll be able to try-out some of your recipes now instead of drooling from the great photos ;-)


Christian

Long time lurking, but I can't let this one pass by without a comment.

WOW! Congratulations!

Best of luck at your new station!

La Loutre

Congratulation Amy. I am not surprise of this promotion. I knew and i told you since the begenning, you do a very good job and they love you.

SAS

Félicitations! How about a nice smoked salmon mac and cheese for the crew? Too sumptuous? Ah, well, you'll have fun coming up with ideas. Fish tacos, anyone?

Jacques Cookshow

Bravo!!
I am really happy for you, even though it's a poisonous present as it is really demanding.
I am really looking forward to having your own restaurant in Paris. You will be competing for the stars.
J'espère à bientôt.

Mark

Congrats and well deserved. Keep trusting in yourself and your skills...you've been successful at some of the best restaurants in the world. Give yourself the credit that is due and keep on working hard.

Lianne

CONGRATULATIONS!
At last all your hard work is earning you respect.
Proud of you in Petaluma,
Lianne

Kalyn

Congratulations! I'm impressed by your dedication.

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Blogs are so interactive where we get lots of informative on any topics nice job keep it up !!


luis

Glaze, don't know your email but something like a dried fig with an almond wrapped in bacon and roasted in the oven will please any crowd any day. If you do 3-500 of these you may need an assistant though.. this has just put in perspective what you have done to yourself this time. Don't you ever learn?

SAS

Hey, totally forgot about kedgeree. Cheap, filling, tastes good, can feed thousands with minimal effort...

Joseph Bayot

I think the system at Le Bernardin is the most effective/smartest. In the kitchens I've worked in, I've always felt if one of my superiors couldn't kick me off my station and work it faster and more efficiently than I could, he/she shouldn't be my superior.

Thanks for the recommendations! I DEFINITELY want to try Hagi sometime. I'm a big fan of yakitori and other izakaya food. Totto is delicious but a bit pricey.

I tried Corner Bistro's burger once. I wasn't a big fan. I think I'm more of a fan of a shake shack-type burger. Maybe I'll give it another shot sometime.

Ah of course Ssam bar! Those pork buns are just...divine...

Maybe I'll see you around sometime! If I do, I'll definitely buy you some sliders/pork buns/yakitori. I think I've read more than a book's worth of lucid, entertaining, and inspiring posts on this awesome blog, so it's the least I could do.

Bea

Good luck Amy, this is so exciting! I am very happy for you

Rightwingsnarkle

Congrats.

I'm gonna sign up to bus tables for a day, just to get in on that family meal.

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Kathy Browning

I am contacting you today because I believe some of your content has been stolen and is published at www.lets-eat.net. I have found several of my blog posts published at this site, along with some of my fellow foodies.

I believe one of your posts is listed here - http://lets-eat.net/cooking-tips-tricks/end-of-one-line-hot-appetizers and chances are you will find additional posts belonging to you listed at the bottom of the post.

Lets-eat is hosted by Godaddy.com. I have sent a list of my stolen content to their legal department and encourage you to do the same.

We foodies need to stick together and protect our work!

Ms. Glaze

Oh my God! They stole more than one post. They stole practically all of my cooking stories. Thank you for telling me and who do I contact?!?!

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