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...
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