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Lets all be truthful here. Of all the truffles gloriously showered over your food, green herbs plucked from the ground hours before your arrival, the most carefully raised, butchered, and cooked animals, the table-side sauces artfully presented by a hush-toned, … Continue reading
So my time at AOC has flown by. Yesterday was the last day of service before they broke for Christmas (why in the world do we in the US never have breaks in restaurants? It only makes sense to actually … Continue reading
What exactly happens when VIPs are noted on the reservation sheet? or called to the line when calling out a ticket? Normally, it’s a lot less than you think. And if the kitchen is really good, practically life goes … Continue reading
(no pictures yet, still way too afraid.) Cooks: have you ever prepped in absolute silence? Yeah, neither had I until my first day at AOC. At In de Wulf, we had the occasional radio, a small amount of kitchen banter, … Continue reading
Coming from a background of only baking and pastry, and working in restaurants that had separate pastry stations, I never saw myself venturing over to the savory side of things. Pastry chefs are an added cost that many kitchens cannot … Continue reading