By Vicki Sternfeld-Rossi
The Times 

Restaurant Confidential

 


In 2000, a new celebrity chef was born when Anthony Bourdain’s book Kitchen Confidential; Adventures in the Culinary Underbelly became a best seller. At the time, I was working as a “kitchen slave” for Daniel, the executive chef at famed restaurant Citrus in Los Angeles. Bourdain’s book divulged many truths about the behind-the-scenes antics in many restaurant kitchens.

For example: No, kitchen staff doesn’t spit on food or add weird things to your salad as retaliation. If food falls on the floor, it doesn’t end up back on the plate. However, we may do a big eye roll if you orde...



For access to this article please sign in or subscribe.

 

Reader Comments(0)

 
 

Powered by ROAR Online Publication Software from Lions Light Corporation
© Copyright 2021