Ramblings and a Line Cook Letter
Mar 15, 2009 general food
It’s hard to imagine, but it’s been almost a decade since I was a legitimate full time cook in a restaurant. I’ve worked in a country club more recently–part time–but that doesn’t really count as I was doing mostly brunch because I found it to be fun. Whether it’s my current occupational choice or not, however, I think about it every day, and I’ve always considered myself closer to the back of the house and general restaurant staff, then all the butts in seats dining away in the front.
I find myself drawn more to cook-oriented cookbooks, blogs, websites, etc then the those that carry on about the latest trends, or that delicious paella Alton Brown erroneously made with one of the pots that was allowed to hang around in his kitchen because it didn’t serve only one purpose.
Possibly the most thoughtful of the former version is linecook415.blogspot.com
I’ve mentioned it before, and it’s permanently linked to over there somewhere ->
If you’re a cook or a chef and you’re reading it and not shaking your head in utter agreement at least 90% of the time–you fail. In my eyes anyway… If you’re not reading it (regardless of your restaurant affiliation), you should. It’ll give you a greater appreciation, respect, or whatever you prefer to call it for what’s going on in the kitchen.
Today I mention it because it’s no longer just a blog.
Read the rest of this entry »
Tags: Amy Brown, Corey Nead, Line Cook, NOPA, Richie Nakano
From the mountains of Panama and Ethiopia, to the urban-jungles of Portland and Chicago, journalist Michaele Weissman takes us behind the scenes for a look at the world of third-wave specialty coffee. How did we get to Starbucks, and where we go from here?