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Kitchen Confidential Updated Edition: Adventures in the Culinary Underbelly (P.S.)?
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Maybe you're mistaking people being self-deprecating about their poor coping skills for glorification.
Maybe you need to check the name of the sub.
[When I die], I will decidedly not be regretting missed opportunities for a good time. My regrets will be more along the lines of a sad list of people hurt, people let down, assets wasted and advantages squandered.
Your body is not a temple, it's an amusement park. Enjoy the ride.
My love for chaos, conspiracy and the dark side of human nature colors the behavior of my charges, most of whom are already living near the fringes of acceptable conduct.
Fuck it, here's one more, a favorite of mine, really, from a little book you might have heard of:
So who the hell, exactly, are these guys, the boys and girls in the trenches? You might get the impression from the specifics of my less than stellar career that all line cooks are wacked-out moral degenerates, dope fiends, refugees, a thuggish assortment of drunks, sneak thieves, sluts and psychopaths. You wouldn't be too far off base. The business, as respected three-star chef Scott Bryan explains it, attracts 'fringe elements', people for whom something in their lives has gone terribly wrong. Maybe they didn't make it through high school, maybe they're running away from something-be it an ex-wife, a rotten family history, trouble with the law, a squalid Third World backwater with no opportunity for advancement. Or maybe, like me, they just like it here.
Kindly take your sanctimonious self-righteousness and shove it directly up your ass.
I love books! Books are life!
Kitchen Confidential Updated Edition: Adventures in the Culinary Underbelly (P.S.) https://www.amazon.com/dp/0060899220/ref=cm_sw_r_u_apa_fab_P27BFb96GR2HG
I would really love Andrew Bourdain's Kitchen ConfidentI'll. I come from a family that owned restaurants and chef autobiographies are fascinating to me!
Congratulations to your sister, wow that takes persistence and dedication. She is awesome!
I believe you're referring to the rules/laws that say a establishment owner must pay the difference between a servers actual salary and minimum wage if the individuals total take home is less than minimum wage*hours worked.
The late Anthony Bourdain addressed that assumption in one of his books that I just finished. Basically his opinion is, servers who remind owners/managers about this rule/law tend to not stick around that particular establishment very long.
https://www.amazon.com/Kitchen-Confidential-Updated-Adventures-Underbelly/dp/0060899220
Ok, since no one has mentioned it yet, I feel compelled to recommend you read "Kitchen Confidential" by Anthony Bourdain, if you haven't already. Of course all experiences are different, but it paints a pretty vivid picture of what real kitchens are like (or at least were a few years ago). I love food and cooking as well and considered becoming a chef, but this book persuaded me otherwise. However, I think there are plenty of people that that lifestyle appeals to, so might as well check it out. Bourdain is also an entertaining writer, so if anything, you should just read it purely for fun and the love of food. (oh look, they released an updated version)
Ramsay explains why well done steaks are bad in the YouTube video...but if that's not enough, you might want to read Kitchen Confidential if you're at all interested in learning what cooks and chefs think of well done steaks.
The short of it: By overcooking the steak, you remove all juiciness and tenderness of a good cut of beef. Beef is carefully raised and graded according to the level of fat distributed throughout the meat. When the steak is cooked correctly (medium to medium-rare) the proteins and carbohydrates on the outside of the steak caramelize and develop delicious flavor while the fat melts and becomes a carrier for the amazing steak-y goodness. The inside of the steak warms slightly but you still have enough intact proteins that you actually taste the beef.
With a well-done steak, you loose that contrast between the inside and outside of the steak and the caramelization process will have gone on too long on the outside giving you burnt charcoal instead of sublime flavor.
If you haven't tried a steak cooked medium or medium-rare, you should. I don't think you'll go back to ruined meat ever again.
If you haven't read Kitchen Confidential, get on it. RIP Anthony
Think you'll like it more than teaching? Interesting you went all the way to an MA. Do you have much experience with food theory? I'm not in the industry anymore, but I wouldn't expect to stay anywhere your entire career, especially when just learning. How fast-paced is the pizza place? I'd definitely go for the Eastern cuisine job if that is your interest/passion. Really vet the restaurants your applying to in that you want an atmosphere where they'll help you learn and grow, and not just yell at you and keep you mandolining turnips for 5 years. I hear you on the pre-cooked food. I've done franchise and fine dining, (and fast food), and the franchise was the worst. Fine dining (whatever cuisine, and it doesn't need to be Michelin Star) is where my passions lies for sure.
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Anthony Bourdain, RIP, would have approved.
Title: Kitchen Confidential Updated Edition: Adventures in the Culinary Underbelly (P.S.)
Category: Books
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I don't disagree. That sounds like a great conversation to have in a subreddit not named after Kitchen Confidential.
Kitchen Confidential by Anthony Bourdain
I read this on Kindle on through their Lending Library (it might still be on there) and loved it. It's a great look inside kitchens and Bourdain is a good writer.
Edit: inserted title and author
Read the old Bourdain book.
I wanted to, but couldn't make it. I hope you've at least read some of his work. If nothing else, perhaps Kitchen Confidential or The Nasty Bits. His writing is the only reason he was ever given a spot on TV. He's brilliant on paper.
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