For those of us who find the “Food Network” entirely unpalatable these days, there’s tons of love along with great appreciation for Anthony Bourdain, who did an amazing talk over the weekend at the “Free Library of Philadelphia”.
If you’ve ever attended culinary school, or ever worked in a three star restaurant as a cook, you “got it”, and you probably laughed your butt off, as I did!
If you have, you know as well as I do that it’s dirty, tough work.
Forget all about your nights, weekends and your holidays, you know.
Just remove the mouse from the flour; just don’t tell the pastry chef about it.
You will work your butt off with your fellow line cooks, know what it’s like to be “in the weeds” (meaning you can’t keep up with all of the dining room tickets coming in) at 9 PM on a Saturday night with a full dining room, and you’ll end up with a whole new understanding of what “teamwork” really means…along with a new slew of profanities in languages that you would never say in polite conversation.
Bourdain was brutally honest about his treatment from the “Food Network” as well as the “Travel Network”, profane, funny and intelligent. This was a free event, but Paul and I both agreed that we’d pay money to attend another speaking event with him again.
On the way back to the car, we stopped at a used bookstore called “Book Corner” and all of the proceeds benefit the nonprofit org called “The Friends Of The Free Library”.
I’d been searching the Web for ages trying to find a recipe from Jeff Smith (remember him? The “Frugal Gourmet”?) for his recipe for “Shrimp Etoufee”. It’s from his “Frugal Gourmet Cooks American”, and I had the paperback, but I lent it to someone, and it just disappeared into the atmosphere somewhere along the way.
I found it there! The hardback version, in wonderful shape, for 6 bucks!
Hmm…I wonder if Tony would like to join Paul and I for dinner next Friday?
If you’ve ever attended culinary school, or ever worked in a three star restaurant as a cook, you “got it”, and you probably laughed your butt off, as I did!
If you have, you know as well as I do that it’s dirty, tough work.
Forget all about your nights, weekends and your holidays, you know.
Just remove the mouse from the flour; just don’t tell the pastry chef about it.
You will work your butt off with your fellow line cooks, know what it’s like to be “in the weeds” (meaning you can’t keep up with all of the dining room tickets coming in) at 9 PM on a Saturday night with a full dining room, and you’ll end up with a whole new understanding of what “teamwork” really means…along with a new slew of profanities in languages that you would never say in polite conversation.
Bourdain was brutally honest about his treatment from the “Food Network” as well as the “Travel Network”, profane, funny and intelligent. This was a free event, but Paul and I both agreed that we’d pay money to attend another speaking event with him again.
On the way back to the car, we stopped at a used bookstore called “Book Corner” and all of the proceeds benefit the nonprofit org called “The Friends Of The Free Library”.
I’d been searching the Web for ages trying to find a recipe from Jeff Smith (remember him? The “Frugal Gourmet”?) for his recipe for “Shrimp Etoufee”. It’s from his “Frugal Gourmet Cooks American”, and I had the paperback, but I lent it to someone, and it just disappeared into the atmosphere somewhere along the way.
I found it there! The hardback version, in wonderful shape, for 6 bucks!
Hmm…I wonder if Tony would like to join Paul and I for dinner next Friday?
2 comments:
"I wonder if Tony would like to join Paul and I for dinner next Friday"
Hmmm ... great idea ... let's get that shopping list together!
I'm sure he'd have a great time!
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