Print'I Need an Agnolotti, I Need an Agnolotti, I Need an Agnolotti'
A really good read: Chef Owners Who Work the Line. On Eric Ziebold, a sous chef (at the time) at the French Laundry:
[A] few times I saw him walk up to the sorry cook and, is his 6 foot + many-inches-of-adamantness-you don't-want-to-fuck-with way really make sure the cook stopped cooking. he wasn't physically violent-- he didn't need to be, his look and words were enough.
So when Eric asked the line to step away from their stations they all thought they were getting fired. it was quite a sight.... He cooked every single course, by himself, with not another soul on the line touching sauce pots or spatulas or garnishes. He jumped this way and that, gracefully, using every part of his body, talking, admonishing, telling, teaching, showing, explaining as he went.
[via Kottke]
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
1 Comment:
It really gives you an truly intimate sense of what it was like in TFL kitchen back in the day. It's an amazing article .One that could only be written by someone who was there personally and understood how serious & committed you need to be to achieve greatness. I can almost imagine the looks on the cooks faces as they stood there off the line watching him (probably with jaws dropped) as he single handedly replaced them all.Lucky, is the chef that gets to inspire while they have a great sous chef to be the tough one or "equal opportunity a.." and "make the magic happen".Thanks for posting this!
maxpickles at 12:17PM on 04/28/08