On why a specific italian does not want other Italians in the kitchen If the restaurant can’t be bothered to replace the puck in the urinal or keep the toilets and floors clean, then just imagine what their refrigeration and work spaces look like. Until then, I have four words for you: ‘Shut the fuck up.’ Show up at work on time six months in a row and we’ll talk about red curry paste and lemon grass. Your customers arrive expecting the same dish prepared the same way they had it before they don’t want some budding Wolfgang Puck having fun with kiwis and coriander with a menu item they’ve come to love. If I want an opinion from my line cooks, I’ll provide one. And the economics of running a successful restaurant. Quirks of the different nationalities present. He shows us how the kitchen in a restaurant operates. Having read it in early 2019.Īnthony Bourdain takes us through his development as a cook from bottom to top. I got reminded of his book Kitchen Confidential. Having visted two places Anthony Bourdain has been to in Vietnam - You will hear people mentioning the fact.
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