Timh

Not trying to be flippant, but maybe this disease will bring back many of the other varieties native to their specific regions which might have resistance to these blights. NPR ran a series about the history of the banana industry and its political implications in the countries in which they were grown(for the American banana company)

But do you get right back in the same situation that sets you back up for the big burn? Or a different situation with the same result?

I've had 2 different burnout moments, different scenarios but related. First was as opening chef , working with owners(a family) w/ no experience in the industry other than eating out 7 nights a week, and a daughter in a sham culinary program. I burned out mentally and emotionaly after 2 yrs. of deaing with them. The other was in a private scenario, after 8 yrs of service, and a life changing episode, I needed a break from the extreme intimacy of the position.

Culinary currency is all about trends and fads, and thus is cyclical. But certain truths remain constant, like classic French, Italian, etc. With the advent of modern gadgetry, fundamental techniques are being manipulated with ,I would argue, less skill, but consistent precision to create a interpretation of a method or a cultural cuisine. The "theater" of dining has intruded into the experience, where actually ingesting of a food is an afterthought, merely sniffing something, or eating paper, or whatever is considered dining.

Try Savenors(Beacon Hill), or drive down to Sid Wainer in New Bedford. Sid's is worth the trip, and ask for a tour.

Flour Bakery in the southend is really good for pastries and lunch. Possibly the best roast beef sandwhich I've ever had. To go,along with cheese from Frommagio's is as good as it gets for a picnic.

Sort of sounds like "Bun-wha"

I think the self grinding is a sanitation and health department issue. With HACCP guidelines, the grinding needs to be done in a temperature controlled room, quite the expense. Maybe not in every state or municipality, but at least the many I 've lived in.

Good cooks will make more money as opposed to poor cooks. Even after going to one of the big ones, and then doing apprenticeships in Japan(2 yrs), France(2 yrs), I came back and started back as a lead line cook. But my experience and skill advanced me, all thru hard work, professionalism, and overall focusing on my craft at the expense of all else.

Hot behind and Free Beer. One gets people to move and the other just gets their undivided attention. With my Mexican cooks it was "Move-o te culo"

Throw in a streetcar ride and go uptown to Cooterbrowns, and Camelia Grill.

If its south, head to Houma. and Cristiano's. Call ahead and he'll probably take you somewhere after ....

The Blue Room for Sunday brunch is great.(Harvard Square) Though no booze till after 12. The food is varied, interesting and above all, tasty.

I remember the uproar when he opened Straya on St. Charles. Or more specifically, the fight between him and Ann Rice.Made for good headlines and quotes. (What ever happened to Straya, btw?)

And I thought they were just hitting on me In the front I can't see any form of touching unless initiated by the customer, accepted by the employee, and even then because maybe its some sort of personal relationship. In thwe back, I've had guest brought back to "watch"(also known as" in the way") and in addition to constantly announcing "behind", "comming thru", "hot pan", as they get their vicarious thrill, I occasionally give gentle hip checks, elbows, etc. to get them out of the way. This is a small kitchen and even one person extra is two too many.

Any employer who lies or bait and switches deserves a foot up their ***, or at least an employee that makes them feel as if they have one. As an employer, I try to make perfectly clear the requirements of the position and what is expected, take it or leave it. But to rope some one in with lies is dispicable. Thats what labor boards are for. Whats the upside for a kitchen in screwing their staff?

Wow! Well, maybe asilver lining might be that he'll open his own place again. What is the WC thinking, other than striving for mediocrity now.

You only need two towels, one dry for pan work, and the other wet for wiping. Leave the wet one folded on the station, rinse often, and the dry towel on your hip. It takes discipline, but works. The whole point is that few cooks realize the costs of towels(thru linen companies) or if house owned, laundering.

Wow, he seems to keep reinventing hinself, so whats his shtick for this moment?

Yes, but this was reference to pomme dauphine, mentioned previously which are fried.

But if its blanched, that's "Parisienne".

I can't speak of the CIA, but the previous experience requirement at J&W is BS. At least it was when I was there. Some of us were seasoned, but for many the school was the closest they had ever come to a kitchen. A close friend who went to CIA remarked the same. They will still accept ypur money either way.

Its just an internship, they dont care so just relax and bide your time. Since your not staying, why should you care? And since your not staying, do you think they would care what you have to say? A "near sous chef" sounds like a lead line cook to me,a dime a dozen. You got to experience a cluster****, that alone is worth something. Don't forget the experience.

Didn't Schlow open a place in Wellsley(in the old Fig's spot)?

I recommend becomming a private chef. I took a break from running a kitchen to work for a single family. The hours are great, pay is better, and its stress free compared to a restaurant kitchen. Research domestic staffing agencies in your country. I did it for 8 yrs, got back into the restaurant game and after two years, considering returning back to the private chef sector. I blogged briefly about my experiences on EG a couple of years ago.