I like to play with food. howsittaste.net
I'm a cook, and have been working in the restaurant biz for about 11 years. I generally wouldn't even consider going to a restaurant, even for take-out, at the 1-hour-till-close point. I say 'generally' because I can see some situations where I would, but for the most part, I prefer at least an hour and a half. It's not because I'm afraid the cooks are going to be pissed at me for interrupting their smoke break/facebook time during the slow, last hour of the evening and so spit in my food or something; it's just that since the last hour or two of the night tend to be the slowest, it's not break time so much as break-down time.Their mise en place will be all wrapped up and put away and they'll likely be busting ass trying to get their stations broken down and cleaned up and all the pots and pans and cooking utensils brought over to dish so that they can hopefully be walking away in just under an hour after closing. Having a ticket come in 15 minutes (or even 45) before closing for a couple dinner entrees really, really throws a wrench in the works and slows everything down by much more than just the time it takes to cook the order. Yes, it's our job and nobody forces us to work in the restaurant biz and would we just shut up and quit complaining, etc. etc. All fair and true, but I'm still not going to walk in less than an hour before closing time for the same reason I'm going to let one of the downtown office workers cut in front of me at a stoplight during rush hour even though nobody's forcing him to work those hours or drive that shitty commute- because I try to be a decent human being and not go out of my way to make somebody's day/night worse just because 'It's their job.'
Whatever your fetish, Herman Miller's got a chair for you.
I cook by flavor and feeling. I have a hard time following recipes, and in fact am much more likely to screw a dish up if I try. Not to say I never use recipes; I do, but only as a rough guideline.
I've made my own version at work a couple times and use a little Louisiana hot sauce for the base. Not much, of course, as it's quite thin, but enough to give it some spicy kick to balance out the creaminess of the mac and cheese.
The thing that really bugs me about a lot (not all, of course) of food bloggers is that a great many of them feel like they have to post a hundred photos of the project- 'here's the pot of water you'll need, here's me adding the spices, here's another shot of me tap-tap-tapping the measuring spoon on the side of the pot,' etc. Pioneer Woman is the perfect example. I see her influence in a whole lot of other food blogs. It might be a good recipe, but you have to scroll through page after page of photos to get to it. On the other end of the spectrum (and probably my favorite food blog ever), is Cooking for Assholes. He gets it. Posts 1 short recipe, along with plenty of insults, and one photo of the finished product.
@Chef Frohne- cool! I can be reached here, or at howsittaste.net. And thanks!
It probably isn't a surprise to anyone who works in the restaurant business that drug and alcohol abuse rates for restaurant workers are among the highest of all professions (http://www.choosehelp.com/recovery/occupat…). I've heard that statistic numerous times over the years from various sources, as well as seen it first-hand (both Front- and Back-of-House) since the day I started cooking, back in the late '90s.
Also, Chef Frohne- you sound like an amazing boss. I'd work for you any day. :)
The SouthComm Set
The City Paper |
LEO Weekly |
Medical News Papers
All contents © 1995-2013
City Press LLC, 210 12th Ave. S., Ste. 100, Nashville, TN 37203. (615) 244-7989.
All rights reserved. No part of this service may be reproduced in any form without the express written permission of City Press LLC,
except that an individual may download and/or forward articles via email to a reasonable number of recipients for personal, non-commercial purposes.
Powered by Foundation