quotes tagged with 'drive'

I met Roland Henin on the beach in Narragansett. He was chef af a place called the Dunes Club, a big hotel; he commanded a kitchen the size of a football field with a crew of forty cooks, and he needed someone to cook staff meal.

The staff meal cook is low man in the kitchen hierarchy. You cook meals from scraps for people who work in the kitchen. But the Dunes Club was a high-end kitchen and Henin was a classical French chef, so our scraps might be the butt from a tenderloin, and with that I learned how to make beouf bourguignon. We'd have the legs left over from butchered chickens and with these I'd learned to make coq au vin. I turned lamb scraps into lamb navarin...

Staff meal was about the fundamentals of cooking and how to work with by-products, using scraps to make something tasty, eye-appealing, and satisfying. But the message underlying that was "Can you be passionate about cooking at this level?" Staff meal. Only the staff sees it. If you can make great food for these people, create that habit, have that drive, that sincerity, and keep that with you and take it to another level in the staff meal, then someday you'll be a great chef. Maybe.
Author: Thomas Keller, Source: French Laundry, p115Saved by mlsscaress in food passion sincerity cooking drive 13 years ago[save this] [permalink]

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