My best advice for anyone who wants to work in a professional kitchen is to speak Spanish.
No matter your politics, you must be able to speak Spanish to get anything done.
This is my favorite story of bad Spanish and the results..........
It was my first job as "The Chef" at Blue Plate on the Upper East Side of Manhattan.
I asked Carlos, my prep cook, to clean the shrimp for dinner service that evening.
I asked him to limpiar the camerones, thinking it was clear that I needed the shells taken off the shrimp.
When I went back down to check on him, the shrimp were indeed clean...in a bucket of soapy water. After laughing like hell, at myself of course, I was able to demonstrate what I needed!
Learn Spanish!!!!!!!!! Unless you like soap in the shrimp!
Sunday, May 31, 2009
Gather Round the Table
Welcome to Barbara Esmonde, Life in the Kitchen and my inaugural post.
I have been in the restaurant business for over 20 years, as of today, May 31, 2009.
Starting in an Irish bar on the Upper West Side of Manhattan in 1990 making chicken wings and burgers, to today at a Greek catering company making moussaka and baklava...and everywhere in between.
I love the restaurant business, everything about it. The food, of course, the stress, excitement, drama and satisfaction of a perfect meal and a job well done. There is nothing better than producing a meal and knowing instantly that it is good, that your guests whether at your dinner table or a restaurant dining room, know it's good too.
In this space, I want to provide cooking tips, advice on equipment for your kitchen, practical advice for getting a job in a restaurant. Do you need to go to cooking school: pros vs. cons and my life experiences along the way.
I don't know everything, but what I do I will share here.
My parents, Frank and Ellen Esmonde, always encouraged my 6 older siblings and myself to go, try and do new things. We all have and I encourage anyone who wants to cook to do the same thing.
A recipe is only a guideline............
My first tip of the day. Use what you have, don't run out and buy everything on the list. If it calls for orange and you have a lemon..use the lemon.
Easily said, I know, but hopefully a common sense approach to a recipe. Don't get bogged down by the small details. Unless a dish will be drastically changed by using a lemon, by all means use the lemon.
Along the way, I will provide as much common sense advice as I can that will make cooking fun and enjoyable for you.
I have been in the restaurant business for over 20 years, as of today, May 31, 2009.
Starting in an Irish bar on the Upper West Side of Manhattan in 1990 making chicken wings and burgers, to today at a Greek catering company making moussaka and baklava...and everywhere in between.
I love the restaurant business, everything about it. The food, of course, the stress, excitement, drama and satisfaction of a perfect meal and a job well done. There is nothing better than producing a meal and knowing instantly that it is good, that your guests whether at your dinner table or a restaurant dining room, know it's good too.
In this space, I want to provide cooking tips, advice on equipment for your kitchen, practical advice for getting a job in a restaurant. Do you need to go to cooking school: pros vs. cons and my life experiences along the way.
I don't know everything, but what I do I will share here.
My parents, Frank and Ellen Esmonde, always encouraged my 6 older siblings and myself to go, try and do new things. We all have and I encourage anyone who wants to cook to do the same thing.
A recipe is only a guideline............
My first tip of the day. Use what you have, don't run out and buy everything on the list. If it calls for orange and you have a lemon..use the lemon.
Easily said, I know, but hopefully a common sense approach to a recipe. Don't get bogged down by the small details. Unless a dish will be drastically changed by using a lemon, by all means use the lemon.
Along the way, I will provide as much common sense advice as I can that will make cooking fun and enjoyable for you.
Subscribe to:
Posts (Atom)
