I am a line cook at Eleven Madison Park. First, I would like to thank you for your comments , which are true. Second, after reading the comments that have been made by ChefBoy24, I would like to take this chance to set the record straight. I was employed at 11MP before Chef Daniel arrived and am currently still employed there. I am ONE OF SEVERAL LINE COOKS that were there before Chef Daniel arrived and have remained. That is inconsistency #1. Maybe I shouldn't count, but now you will undertand where I am headed. Yes, there has been a tremendous change in the kitchen at 11MP. Everything is different: style, structure, design, methodology, discipline, atmosphere and dedication. Those of us that have remained and those that have taken the challenge to join our team are fuelled by the desire to produce the most perfect food and create the most exsquisite culinary experience possible for the guests that come to the restaurant. Chef Daniel is an extremely gifted ant talented chef. However, I will not lie. The tension can reach a high level. When perfection is required, pressure is high. And in the end Chef Daniel appreciates every effort we put into or work and does not hesitate to tell us. Those of us that work there are striving for the best because of the respect we have for Chef Daniel and what he is doing in our kitchen. We are a team striving and putting our hearts and souls into what we do. There is nothing behind the high turnover rate other than the raised expectations of our Chef. Any implications to the contrary are the bitter words of someone who couldn't produce to the expected level. I have been witness to many cooks that have come into the kitchen, both pre-Chef Daniel and post-Chef Daniel that have an inflated ego and no or little talent to back it up. They have been exposed and can't handle it. In the end, I can tell you from personal experience as a line cook, that it's not just eating but a culinary experience that is created. You can think I'm biased, however consider this- I produce what he has created. The credit is not mine. The credit goes to Chef Daniel. I apologize for the length of this reply, however I could not let the previous comments go without a response.
