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“But God protects fools and drunks, and we were certainly both foolish and drunk much of the time.”
― Kitchen Confidential: Adventures in the Culinary Underbelly
― Kitchen Confidential: Adventures in the Culinary Underbelly
“I can break down line cooks into three subgroups. You've got your Artists: the annoying, high-maintenance minority. This group includes specialists like pâtissiers (the neurologists of cooking), sous-chefs, butchers, garde-manger psychos, the occasional saucier whose sauces are so ethereal and perfect that delusions of grandeur are tolerated.”
― Kitchen Confidential: Adventures in the Culinary Underbelly
― Kitchen Confidential: Adventures in the Culinary Underbelly
“This was something of a discovery for a curious fourth-grader whose entire experience of soup to this point had consisted of Campbell's cream of tomato and chicken noodle. I'd eaten in restaurants before, sure, but this was the first food I really noticed. It was the first food I enjoyed and, more important, remembered enjoying. I asked our patient British waiter what this delightfully cool, tasty liquid was. 'Vichyssoise,”
― Kitchen Confidential: Adventures in the Culinary Underbelly
― Kitchen Confidential: Adventures in the Culinary Underbelly
“There was a forest within walking distance where an actual hermit lived, and my brother and I spent hours there, spying on him from the underbrush. By now I could read and enjoy comic books in French and of course I was eating — really eating.”
― Kitchen Confidential: Adventures in the Culinary Underbelly
― Kitchen Confidential: Adventures in the Culinary Underbelly
“was a disgrace, a disappointment to friends and family and myself — and the drugs and the booze no longer chased that disappointment away. I could no longer bear even to pick up the phone; I'd just listen to the answering machine, afraid or unwilling to pick up, the plaintive entreaties of the caller an annoyance. If they had good news, it would simply make me envious and unhappy; if they had bad news, I was the last guy in the world who could help. Whatever I had to say to anybody would have been inappropriate. I was in hiding, in a deep, dark hole, and it was dawning on me — as I cracked my oysters, and opened clams, and spooned cocktail sauce into ramekins — that it was time, really time, to try to climb out.”
― Kitchen Confidential: Adventures in the Culinary Underbelly
― Kitchen Confidential: Adventures in the Culinary Underbelly
Eco Book Club
— 35 members
— last activity Jun 19, 2022 01:09AM
Dear Readers, In challenging times it is essential to stay informed, to share knowledge and to advocate for causes that we believe in. For this reas ...more
Climate Change, Environment and Ecology
— 266 members
— last activity May 15, 2024 12:51PM
A group for all those interested in reading, discussing and campaigning over Climate Change and environmental issues, particularly those interested in ...more
Arkaitz’s 2025 Year in Books
Take a look at Arkaitz’s Year in Books, including some fun facts about their reading.
6,025 books
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1,504 books
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48 friends
660 books
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108 friends
7,829 books
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235 friends
10,024 books
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703 friends
4,489 books
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556 friends
602 books
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30 friends
31,498 books
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212 friends
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