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Padma's back, bitches!

Discussion in 'Social Life, Food & Drink, Travel' started by Flambeur, Aug 19, 2009.

  1. foodguy

    foodguy Well-Known Member

    Messages:
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    Mar 31, 2009
    Location:
    At the corner of hipster and hip replacement
    Moved up from parsley. Good for you. I can say I knew you when.
    yeah, next thing you know, our boy kwilk will be pulling leaves off parsley on food network.
     
  2. kwilkinson

    kwilkinson Well-Known Member

    Messages:
    33,650
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    Nov 21, 2007
    Location:
    Chicago
    Moved up from parsley. Good for you. I can say I knew you when.

    yeah, next thing you know, our boy kwilk will be pulling leaves off parsley on food network.

    [​IMG]
    It took 5 months of working here, but it was worth it. Maybe by next Christmas I'll be allowed to cook something!!
     
  3. SField

    SField Well-Known Member

    Messages:
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    Oct 19, 2008
    [​IMG]
    It took 5 months of working here, but it was worth it. Maybe by next Christmas I'll be allowed to cook something!!


    Probably before that.
     
  4. kwilkinson

    kwilkinson Well-Known Member

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    Location:
    Chicago
    Probably before that.

    Well, technically I cook staff meal every single day, so I do get to cook here.

    Seriously though, I don't mind doing prep. It gives me a chance to work on my knife skills, speed, and multi-tasking at a slower pace than on the line. Now, when spring comes, and people leave, I can be a little more confident when I get my shot at the bigtime. For Christ's sake, this is the first real restaurant I've worked at. I can't expect to move up that quick.
     
  5. Roikins

    Roikins Well-Known Member

    Messages:
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    Feb 19, 2007
    Location:
    Parts Unknown
    Well, technically I cook staff meal every single day, so I do get to cook here.

    Seriously though, I don't mind doing prep. It gives me a chance to work on my knife skills, speed, and multi-tasking at a slower pace than on the line. Now, when spring comes, and people leave, I can be a little more confident when I get my shot at the bigtime. For Christ's sake, this is the first real restaurant I've worked at. I can't expect to move up that quick.


    Some guy at the table next to me on Saturday made a comment about how great all the employees must eat working there, and then the server, or maybe it was the somm, went on to explain the fabulous family meal they all have before work. Then I laughed loudly for 5 minutes like Max Cady in "Cape Fear," because I assumed he was being sarcastic knowing you make it. [​IMG]
     
  6. medwards

    medwards Well-Known Member

    Messages:
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    Apr 18, 2005
    I do enjoy Top Chef, but it is worth remembering that -- at its heart -- it is a game show not the Bocuse d'Or. Which leads me to the purpose of this post: a recommendation for Andrew Friedman's Knives at Dawn -- a wonderful account of America's quest for glory at that most demanding of competitions.

    .
     

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