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December 06, 2009

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Comments

Lucy

Wow, that was a great story. Thank you for sharing it.

wattacetti

Yow! Not only did you have a good hair day, you rocked as a real bada$$ on the line.

And when you ask me in the future why I'm not considering opening a place I'm going to point back to this post. :-)

John

Ms Glaze My God! No decent blender for Monk fish turnip ginger foam! Thank God for a sous chef with the class to pitch in and help out in a good humored way. I know some cooks are insecure, jealous, and lack the maturity to work as a team. So good for him. But I am curious: Is there cussing involved in this kitchen? And if so how does it compare to the way French chefs speak?

Christian

Wow. I bow down before you, Ms. Glaze. Great story too. And what a difference from when you started working at that restaurant too!

Hopefully the higher-ups will buy a new Vita-Prep, because it sounds like it's near the end of its useful life.

Margaret

What a fascinating and totally gripping post! You kitchen folk are amazing, and YOU are even more amazing for writing it all down and sharing it with us. Hey, please do try and stay hydrated. Love your blog!

Ms. Glaze

This is a tame kitchen compared to French ones! I rarely hear cussing, although that might make for a more entertaining story. But the few times I have heard it were the few times big mistakes were made and as everyone knows there is no room for error in a kitchen.

As for the equipment – due to constant use we are always in a state of fixing or replacing. Sometimes we get new stuff in and it's broken the next week. C'est la vie!

It is fun to work with the sous chefs on the line because they know the dishes inside and out and have worked their way through all the stations (paid their dues so to speak). Most of our sous chefs expedite the dishes, but every now and then they jump in – especially on busy lunches and dinners. It's always nice to have fresh energy.

John

Perhaps you should teach the younger chefs some proper cussing, in French or Irish, as a release for angst. After all a good cuss in person is worth so many more than behind the back. They may become more interested in foreign culture and see the benefits of being well rounded ;-)

Ms. Glaze

John – I am sure you are referring to a post I wrote in Paris "How To Talk Like A French Chef" http://msglaze.typepad.com/paris/2007/11/how-to-talk-lik.html

and one more thing: nil Gaeilge maith agam

John

nil Gaeilge maith agam!
pog mo thon! And yes, I was referring to that hilarious essay--of course.

Jerry

It's posts like this that make me glad you're in the kitchen and I'm not.

OT - I stumbled across this, and found it interesting...

http://www.washingtonpost.com/wp-dyn/content/article/2008/11/04/AR2008110401040.html?sid=ST2008110402592&s_pos=

luis

Glaze I honestly can not follow all that...As someone thinking or not thinking way out of your box...might say.. YOU ARE PUTTING ALL THAT ON YOU!SELF...
How you got there? only you knows.
But you are in dire need of good advice and a side of Psychological good counsel.

jadie

spectacular writing! you have brought the kitchen to life in the most captivating way, and i never paused in the reading even one moment, though my heart was in my throat.

beautiful work.

LBRavioliCook

The pasta cook/friend totally understood the position you were in. So the abuse on authority and friendship was welcomed and will be welcomed any time. We all have to deal with that fritzy blender some time!

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