The real inspiration for Chefs and Turkeys doesn’t come from the great Chefs of our time like Peter Kromberg who sadly has passed away at the time of this book, Bourdin, Roux, and Escoffier, and the many that have carved out the history of cooking and have been foremost creating the foundation which countless chefs have tried to emulate, these great individuals hold their own in the history books as great chefs who have passed down integrity, passion and teachings. My real inspiration comes from those who still believe in and carry on “The Simple Art”, against all odds, making those split second decisions daily to serve their splendid food in extreme and adverse conditions.
And here it starts… the banter.
The moaning bunch stands outside in winter’s crisp, fresh, gonad shrivelling weather ready to get back into the kitchen. The growing, sandy nicotine hedgehog is being pelted now by shrunken nicotine darts. “Bollocks!”, as one has missed and landed right next to the cardboard boxes and like a sprinter off the starting blocks, darts over to retrieve it.
The Chef Van lunatic starts to open his noisy orifice, the one where food goes in and the check is about to be bellowed. Now this next little bit is for those fine young people who may find themselves in a kitchen for the first time. Before was mentioned about articulation in the art form of shouting out checks in the control of the service and the listening to what is being said, well forget it, it will never happen until you get used to it further down the line.
So, for those first timers, and poor bastards who enter the kitchen for the very first time;
Chefs and Turkeys presents...
“The Art of Shouting out orders in the Kitchen and the Other Art of
Listening...”
For
DUMMIES
