From the restaurant staff's perspective, service during the holidays increases the stress level So now that it's over I can talk about it. First Thanksgiving, then Christmas, and finally New Year's. Pardon the cliché, but the whole thing is stressful. This six weeks breeds expectations whether reasonable or not (depending on whom you ask), and the awareness of these … [Read more...] about Restaurant Manners During the Holidays
"Molecular gastronomy is the application of science to culinary practice and more generally gastronomical phenomena." So says Wikipedia. It is also a book written by the French scientist, Hervé This.This (pronounced teess) is a chemist working with the Institut National de la Recherche Agronomique (the National Institute of Agronomic Research) and the College de … [Read more...] about What the Hell is Molecular Gastronomy?
Today we add another voice into the mix of writers. As you probably know, I've been wanting to get some insiders opinions on the restaurant industry; a view of what it's like to be a line cook, a dishwasher, sous chef, etc. The following essay is from first person that stepped up. He has a different way of writing than most of our authors. I hope you enjoy it.First a brief … [Read more...] about Stress – Working on a Restaurant Line