Tuesday, November 10, 2009
Restaurants Knife's Edge: 30 minute man
Posted by Richard Blais on Tue, Nov 10, 2009 at 3:00 PM
The first thing you realize is that you can’t continue to arrange and organize your mise en place. You can’t stop to fold your side towel, or give your used pots and pans a rinse as a sign of respect toward the dishwasher. There just isn’t any time for it, literally. There's only time to push, head down, with no regard to the mess piling up on your station and everyone else’s. Once you can overcome the embarrassment of working in this tornado of an environment, you’ll realize it’s fun. More importantly, a different type of beauty exists in the world of competitive cookery. Add in a handful of chefs and some cameras and you have a whole new world of inspiration.
If restaurant cooking is a well-rehearsed ballet, then cooking on the clock is a mosh pit. But a dance nonetheless.
Comments (5)
Showing 1-5 of 5
Damn, your entries just seem to get crappier the more your arrogance bleeds through. You're already a douche bag, Cliff. Don't try to make yourself something worse.
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Kingfish, you do realize this is written by Richard Blais not Cliff right??????????????
Humbug. Its like a natural reaction to scream out douchebag whenever I see his photo.
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