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08.27.2004

Home Chef vs. Restaurant Chef: Dispelling The Illusions

Like many of you who read this blog, I love to putter around in the kitchen. While I have no illusions about my prowess (or lack thereof) as a chef, when things are going really well, who among us hasn't imagined ourselves as the chef de cuisine in a fast paced three-star restaurant, dazzling the public with our cooking? After all, we have the Viking range and a bunch of All Clad, right?

Here's a great story about what happens when one of us actually gets the chance to do our thing in a professional kitchen -- the real trial by fire. It's a funny and sobering look at the real demands of a professional kitchen.

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Required Reading for Wine Lovers

The Oxford Companion to Wine by Jancis Robinson Wine Grapes The World Atlas of Wine by Hugh Johnson to cork or not to cork by George Taber reading between the vines by Terry Theise adventures on the wine route by Kermit Lynch Love By the Glass by Dorothy Gaiter & John Brecher Noble Rot by William Echikson The Science of Wine by Jamie Goode The Judgement of Paris by George Taber The Wine Bible by Karen MacNeil The Botanist and the Vintner by Christy Campbell The Emperor of Wine by Elin McCoy The Taste of Wine by Emile Peynaud