It’s 2004 in downtown San Francisco.
The alley I work in is cold and damp. Sewer sludge. Whipping wind.
We have one of those trap doors in the pavement out front that…
Read more#16 - The Butter Test
There comes a time in a young line cook’s career when you’ve worked in a couple of high end restaurants, you’ve received a lot of good feedback and you’re feeling pretty good about yourself. So you decide to take your career to the next level.
This happened to me around year 3 of my career. I’d worked in the two best restaurants in San Mateo where I lived in the bay area and it was time for me to…
Read more#1 - Messy Station, Messy Head
One of the first things you learn in a professional kitchen, after being told to scream “behind!” when you walk behind someone and how to clock in for your shift, is to always keep your station clean and organized.
This is part of your foundation as a cook. And if you are not teaching this as a chef chances are your kitchen is…
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