....A New York chef spills some trade secrets", an
essay by chef Anthony Bourdain in the April 19 issue
of The New Yorker. Starts out on a bit of a stomach-
turning note with some practices of restaurant
kitchens,(of whom I'm sure would prefer this not be
common knowledge), and develops into his explaining
the quirks and circumstances that make a kitchen
profession bizzarely appealing. He states that he is
presently chef de cuisine of an old-school French
Brasserie/Bistro. Does anyone know which that may be?
This is an amusing read; I'm sure anyone who has
worked behind the scenes can relate.