The craft perspective: technique, philosophy, the chef’s world, ingredient stories
From my seat at the counter, I am always aware of time passing in different rhythms. There is the sharp, purposeful pace of the chef’s hands during service, every motion precise and counted. Then there is the quieter, the unseen…
I used to be a student of the menu. Whether it was a leather bound tome or a single sheet of paper, my mind would race ahead, charting the course of the meal. I would anticipate the arrival of each…
The counter was completely occupied, a seamless line of shoulders from one end of the polished wood to the other. In most restaurants, a full house translates to a subtle escalation of energy. You feel it in the brisk pace…