Photo illustration by Donna
Inspired, manic post from Shuna on The Weeds, working harder, working faster, cooks' ethos and the chef's responsibilities.
--You've got to be able to dice five carrots for every one the cook you're training does. Nathan Klingbail, a talented Chicago cook, told me if for nothing else every cook in his kitchen respected the chef because they knew that that chef at any moment could walk onto their station and cook better and faster than they could; I'll never forget that; I know it made every cook in that kitchen push themselves every day.
--Dan Turgeon: "You can ALWAYS work faster."
--But Eric Zeibold: "Don't work faster, work smarter."
--But: working smarter makes the work faster. They're both right.
--Nice Shuna. I know how hard it is to get that kitchen energy, that kitchen mind, into words. On the money.