SC - saffron & substitutions

[CBlackwill@aol.com]

In a message dated 4/4/00 8:30:39 PM Pacific Daylight Time, MPengwyn at aol.com 
writes:

> Being thanked for doing a good job is a broad-reaching compliment. Truth be 
>  told, sometimes you're thanked in spite of how things turned out. My 
> personal 
>  twitch over thanking the kitchen staff and cook is that half the time, 
they 
>  forget to call the crew out of the kitchen to hear the acclaim. I've 
worked 
> a 
>  number of kitchens where we heard random cheering and only found out later 
> on 
>  that one round was enthusiastically for the meal and our efforts.

I have always respected the more traditional (professional) kitchens who 
still practice the "Parade of the Chefs".  Everyone involved in the meal is 
brought out and through the dining room to hear the applause and ovations of 
the guests.  Then they go back in and spend the next three hours cleaning up 
so they can go home before they go on overtime.

Balthazar of Blackmoor

Such a strange fascination, as I wallow in waste
That such a trivial victory could put a smile on your face.