Irreverent Commentary on Eating, Drinking and Dining
Friday, March 14, 2008
Chefs Who Wear All the Hats
You think it's tough enough for a chef to grill a Porterhouse steak to perfection? Or to deglaze a pan and reduce a sauce to just the right consistency?
Well, imagine doing those kinds of things in the kitchen and also having to act as the waiter, the maitre d', and the coat-check dude. In this NY Times article, Julia Moskin writes about restaurant chefs who wear all of those hats.