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for thoes about to rock, happy new year!!!
double check your meis! LISTEN UP! WALKING IN... FIRE!!!

the naked begger chef

the only thing that is contestant is change. time in the kitchen flies! not hours but years. i have been cooking now for over 18 years i have over 60,000 hours in service. at this time a year ago i was the sous chef at well respected fine dinning restaurant serving Dover sole at $55 a plate, making demi, stocks, Bearnaise, breaking down veal & lamb racks, checking in the fish that fedex just dropped off from honalulu, writing the daily specials, portioning the foie gras for the app special, do we need more chive oil? because it takes forever to strain, double checking everyones station cause i know better than to ask if thier ready then 2 hours into service your bailing them out of the weeds while keeping your end up. don't get me wrong i'll help anyone who is getting pounded it just pisses me off when its from lack of prep from a lazy cook. my job is hard enough without some dick cheese fubaring my night because he or she insert excuse here anyway i digress. its very hard to blogg for a chef when every story reminds me of more stories, anyway that was a year ago. now im the executive chef of the crazy horse mens clubs 3 clubs eastside, westside and downtown. 3 different kitchens 2 of them have not been open for about 2 years ( let the cleaning begin) a year ago sous chef of a zagat rated restaurant cunsidered by many as the best in town a fine dinning instatution for 30 years working on the same stove that michael symon, wolfgang puck, mike haus and carl himself cooked on a year later..... chef in the house of naked beggers.