Lesson 6: What in the World is Going on in the Kitchen?

On the LineOkay students, if you want to work in a professional kitchen one day, or you are just reading this out of curiosity, then you need to know about the Kitchen Brigade.

Most of you know about the Executive Chef and the Sous Chef. The executive, as you all may have gathered, is the big nuts boy (or girl), the one running the whole show back there. If they are any good at what they do, they will be more like Chef Gordon Ramsay and less like wimpy Gomer Pyle. From my years as a Trainer, I learned that when it came to students, familiarity does indeed breed contempt. The more I'd try to befriend them, the less they would respect me. The same holds true if you are indecisive. I learned the hard way that you gotta walk in with all your peacock feathers spread out and show your confidence. It really helps to actually be confident and that comes from really knowing what you're talking about.

Lettuce Eating Gone Hog Wild!!

For ONE freaking day, it has stopped raining and the springtime sun has bestowed its grace upon us. Thank God! I'm praying for drought this summer. We are so soaked up here that we're almost waddling and paddling. Before you know, we won't even speak English...we'll just QUACK and have dunk offs.

Anyway, food, let's talk about food. You know I've been all up in my kitchen with the pig and the green stuff. I had myself a ball at Trader Joe's the other day and went nuts with the produce and picked up some bacon. If there is ever a way to be more one with the earth, it is to eat your way through it. Nothing says "Spring" like stuffing your mouth full of baby greens coated lightly with the sweet brilliance of fresh honey mustard and crushing it all with your molars.

I know too that I look pretty effing ridiculous eating like that. But really,

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