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February 25, 2010

How to speak kitchen

image from eggbeater blog

Ever since I read Twyla Tharp's book about the practice of creativity, I've realized that NOTHING is more important to achieving artistic success than putting in the hours upon hours of practice. (Take THAT, people who think talent is God given).

That fact is driven home again in this essay by chef Shuna Fish Lydon laying out just what it takes to make it in a kitchen...

Memorize your station, and the station next to you. Inventory, taste EVERY PIECE OF YOUR MIS EN PLACE EVERY DAY, every night, every service. Even if you are the only one on your station. Even if you don't want to. Some ingredients/components just take a few hours to go off. If you serve bad food it's on you. Have INTEGRITY. And if you hate your job/menu/chef so much that you don't care to taste your m.e.p., leave. Please. You have no time to waste

Posted by Chris Spurgeon at February 25, 2010 09:37 PM