![]() He tells of the travel adventures that they had, where he would pull him along whenever an opportunity arises. By the time he is sitting down for a drink, it is already 1 a.m., while he is supposed to be at work by 7:30 a.m.īourdain explains the close relationship he shares with his sous chef, Steven, for the last five or six years. Bourdain does not make it out of the restaurant by 10 p.m. Food preparation is going well, a few meals are returned, and changes are made. As is the norm on Friday night, the rush has kicked in, and orders stream into the kitchen. Later on, preparations kick off and another tasting for the evening waiters is conducted. Service during lunch hour goes on well, and he has to go to the market with the boss, picks up a few things to help prepare the dinner menu. It is a rush during lunch hour and running out of tomatoes is not an option at this point. The preparations are done for serving lunch and the dinner specials. Bourdain, together with his team, takes on food preparations for the menu list of the day. ![]() ![]() ![]() He has to wait for the supplies to be delivered, attend meetings then take the waiters through tasting before serving. He has to get to work in good time, go through the previous night’s activities and updates, and complaints. This means that there is a lot to be done. In the new restaurant he is working at, Bourdain is the head chef, and it is a Friday. ![]()
0 Comments
Leave a Reply. |