“The pilot light in the stove had gone off, so when she turned the oven on to full bore, it did not light. A couple of hours later ... she opened the oven door. The flame from the top burners ignited the gas in a single terrifying rush, blasting Courtney three feet back and three feet into the air so that she landed, seated on the prep counter.”Michael Ruhlman, The Soul of a Chef: The Journey Toward Perfection
Matias Rechy left Veracruz, on the eastern coast of Mexico, for a high-school vacation in the States. He liked it here and started cooking at a Denny’s in Arizona. He later moved to New Mexico, and within a week he was washing dishes at Milton’s in Downtown Albuquerque. Two weeks later, one of the cooks called in sick and Rechy was moved to the line. He’s been there for eight years, and he shares the work with three others who do all the cleaning, prep and cooking.
“Oh, with lots of red,” Desmarais grins.
I am astonished.
So, the next time you’re dining out, and the wait staff promptly brings your perfectly prepared dish—whether you’re having burgers or filet mignon—remember the folks in the kitchen, and send some compliments to the cooks.