SC - How do you know a dish was well liked or hated?
CBlackwill at aol.com
CBlackwill at aol.com
Tue Apr 4 22:54:15 PDT 2000
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.
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