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Served: My Love Becomes My Chef
There are definite cons: small kitchen, small budget. But there would be freedom for a young chef to create and execute a menu. And the restaurant, hotel, and garden are a remarkable space. It could be an extraordinary opportunity.Served: A Spring Full of Business, Drama, and Love
That night, I received a text message (!) from T that she was not coming back to work. Watching the sun set in the garden, blowing out candles and waiting for M to pick me, I had a premonition: this restaurant could succeed.Served: How to Turn Around a Restaurant
I tried to quiet the voices in my head that were saying: this is impossible! This an enormous mess! You're 22! Who do you think you are?Served: Moving to Philly for a New Restaurant Life
I drove to my California steakhouse and handed in my keys. I got a hug from the kind older manager who had taken me under his wing. "What's next?" he asked. "I don't know!" I said, and it was an ecstatic answer. I drove to the beach, smiled at the ocean, and felt like the whole world was in front of me.Served: Corporate Restaurantland
Longtime SE readers will remember Hannah Howard's column Served about the working in the restaurant biz. Now she's managing a Philadelphia restaurant, and we're excited to bring back her behind-the-scenes dispatches.Served: Goodbye Waiting Tables, Goodbye NYC, Goodbye Served
I blog by day and wait tables in a New York City restaurant by night. I'm excited to bring you Served, dispatches from the front of the house. Enjoy! More than a year ago, I professed in my first Served that I have the best job in the world. A few weeks ago, I told my boss I was leaving that best job in the world. Then I told my friends, my coworkers, and my family. Telling you guys and saying goodbye to “Served” is emotional. I’m sitting here all teary. That job may no longer feel like the best job in the world, but there are still awesome moments—when people fall in love with our Matchbook Tinto Ray, or...Served: (More) Lessons Learned
I blog by day and wait tables in a New York City restaurant by night. I'm excited to bring you Served, dispatches from the front of the house. Enjoy! Almost a year ago, I wrote about some of the lessons I learned while waiting tables. Since then, I like to think I’ve acquired some more waiterly wisdom. Ask for Help Maybe I am running to fill up Table 6’s empty water glasses, but there is no water in the pitchers and Table 9 needs some bread and a crowd rushes through the door. When I walk by Table 6 a few minutes later, their glasses are miraculously full. I’ve thanked my fellow waiters a million times for saving my ass....Served: Street Food, Chocolate Cake, and Home
I blog by day and wait tables in a New York City restaurant by night. I'm excited to bring you Served, dispatches from the front of the house. Enjoy! My friend U. and I were drinking sangria on a midtown rooftop, standing under an umbrella too small to shield the two of us from the rain. Dinner had been midnight street cart fare: 53rd Street and 6th Avenue, Halal Chicken and Rice. Or at least, that’s what we had intended. Halfway through our chicken and lamb with white sauce, we got nervous. “This isn’t like last time,” U. said, “It’s not as spicy and the meat is in such huge chunks. And where’s the line?” “Wait,” I craned my neck...Served: Friends at Restaurants
I blog by day and wait tables in a New York City restaurant by night. I'm excited to bring you Served, dispatches from the front of the house. Enjoy! One of the best parts of working in the New York restaurant biz is getting to visit my friends at work. I’ve met wonderful people, seen great new (and old) restaurants, and been inspired by creative dishes and badass cocktails. Having a complimentary arctic char tartare with basil and trout caviar or a glass of champagne sent your way is never not awesome. I always feel like the cool kid at school when I get to tour the kitchen or when the chef pulls up a chair and chats. And once...Hot Topics: Technique of the Week | The Food Lab
Today's Specials
8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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BraveTart: Make Your Own Butterfingers »
Sandwiched: Crisp Grilled Cheese »
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