"When you don't look like 'the boss,' certain people don't want to take orders from you."
Showing 1-20 of 24 posts
- < Prev
- Next >
"I was in the soul kitchen, so they wanted me to act sassy. I'm from suburbia, I'm educated..."
In the mag's latest 'Chef Rant,' the two sit down with Claude Bosi and Sat Bains and talk verbal abuse, and whether its necessary.
Line cooks don't get a lot of press. Actually they get pretty much none. But they do a lot of hard work! Some of them are probably just as talented as the chefs they work for, even! The Bold Italic...
They pump out about five of those fried chicken sandwiches per minute.
They go to To Hyang and then for burgers at Nopa.
He takes the gang to Lers Ros, and Suppenkuche.
El Balazo, with nine locations in the Bay Area, was found to be employing 63 undocumented workers in 2008.
Among Des Jardins's former sous chefs are Richard Reddington, Chris Cosentino, Robbie Lewis, and Douglas Keane.
Their new chef's jackets are based on a vintage French one that a Levi's designer found at the flea market.
"I have cooked in two- and three-star restaurants in Europe, working for unhappy chefs in unhappy kitchens. So if I am going to be somewhere for 14 hours a day, I want it to be a happy environment..."
Rikki Garcia, most recently of the Village Pub and formerly at Brick, moves into the pastry seat.
"I make burritos... that's what I do."
Using whatever's left over when they take their Sunday-Monday break, the porters at Benu will be doing a late-night Mexican stand on Hawthorne Lane.
Another (maybe now the last?) in the series of 'Behind the Stove' pieces in the Chron.
The last in the Chron's 'Behind the Stove' series heads to Perbacco.
The 'Chron' goes deep into the back of the house at the Napa Valley restaurant
"Sure, athletes have tryouts, and actors have auditions. A stage is both. It lasts many hours, is physically and mentally draining... It's the culinary equivalent of getting jumped into a gang." Richie Nakano, sous at NOPA and a.k.a. Linecook,...
One week from opening, Martin Cate shares a special rum selection, as well as the bar staff.
A backstage tour of Thomas Keller's family-style restaurant, with chef de cuisine Dave Cruz.