.
.
People ask, more than any other question, "Is it like Tony Bourdain describes in Kitchen Confidential?"
Well. No. No, it's not.
I'm not sure why that is. You hear stories about kitchens like Mr. Bourdain describes. I talk to people who say they've worked in them. You hear stories about the day so and so froze so and so's knives in a block of ice. But, not in our kitchen.
Maybe because our chef is a woman. Maybe because we're all so damn Canadian. Maybe because the profession as a whole is struggling to gain acceptance as a respectable vocation. Who knows.
Our kitchen is incredibly civil, and incredibly polite.
Please and Thank you bookend every request.
"Sasha, could I please have 2 grilled asparagus and 3 carpaccio. Thank you"
"2 asparagus, 3 Carpaccio. Right away. Thank you."
"I have 2 asparagus and 3 carpaccio up and ready to go"
"Thank you. Now I need 2 greens and a bruschetta, please."
"2 greens and a bruschetta. Right away. Thank you."
All night. Every night.
I don't know if Tony would be pleased or appalled.