Showing posts with label Book #1 - second writing. Show all posts
Showing posts with label Book #1 - second writing. Show all posts

Monday, September 15, 2014

Kitchen Confidential - Final Post

“

gotta hot nut for that six-top on seven, carbon! It’s been fired for ten fucking minutos, pinche Tortuga. What? You don’t got your meez together, aesino? Get that shit in the window, you seso de pollo pinche grill man – throw it in the fucking jukebox if you have to. The rest of the order my hand! And don’t forget to give it a wipe, and some mota, and a squirt of that red jiz on the way out, I got shit hanging out here and you’re falling in the fucking weeds!”

This quote is how Bourdain ends one of his later chapters. It was one of my favorite because, as someone who is interested in language, it’s pretty funny to think about how strange the roots of kitchen jargon really are. French terminology, because France invented fine dining. Spanish….somehow the native tongue of all affordable, yet capable kitchen labor.

My friend Emerson once told me, (when explaining that, after 2 consecutive months of 70 hour weeks he was finally granted a few days off) “I can’t keep this shit up! I am not a fucking Dominican, I am a human-being, goddamnit!”

He went on to show me pictures in his cell phone of one of his coworker’s arms. Apparently, and entire pot of boiling sauce spilled on his arm, and it was all bubbled up like the toxic avenger. Apparently, the man poured a beer on it, wrapped a shirt around it, finished out service, and didn’t miss a minute of work that day or ever.

Interestingly, it was the ending of this book that prompted me to get a hold of my friend Emerson this past weekend. Bourdain ends on a sort of romanticized vision of him working at his station, arranging his mis en place, hiding kitchen towels from other chefs, chopping herbs for garnish.


As I explained how much I enjoyed the book to my friend, he mentioned, “Dude, I have 10 lbs of Wagyu short ribs that need to be cooked….want to do some real cooking tonight?” So, just like that, we decided to do some Bourdain inspired cooking, and it was awesome.

(Above) Braised Wagyu short rib and fall veg., barley risotto,  mixed greens, and spicy green tomato compote. It didn't suck