A Wedge Salad Kind of Life

Good evening, friends and neighbors.

A few weeks ago, I was in a bit of a state. It was a cloudy day, I had run out the door relatively early in the morning to make an appointment- the kind that requires a tie, vest, and pressed slacks. It required me to remind myself to pick a briefcase that matched my attire. My shoes were shined, and I’d even remembered to floss.

The appointment was… underwhelming, I should say. If you were to put a gun to my head right now, I couldn’t tell you want was said at any point in the meeting. All I remember is that I walked out at the end, looked up at the street signs, and decided I needed lunch and a beer.

Fortunately, I was near a restaurant that Emily and I had heard great things about, and throughly enjoyed dessert at. It was close enough, the menu and price were right- and I was certainly ready to walk in to something that felt certain.

“Down on His Luck”, Frederick McCubbin, 1889

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Keeping It Tight- The Need For Mise En Place

Good evening, friends and neighbors.

Bakers live at least 24 hours in the future. We get a reputation for being sticklers and detail-oriented, because we are somewhat literally programming ourselves for the next few days. We predict eventualities, contingencies, and even our own potential failings.

Cooking is about control- ordering and directing everything from your ingredients, to your environment, to your equipment, to yourself. Baking- being necessarily hands-off for an enormous part of a process that is itself time-consuming- requires this to the extreme. It leads to bizarre truths of kitchen- the sauce for your steak having been started earlier that morning, or that freshly-baked pie starting it’s production nearly a week ago.
To invoke that much control, attention, and planning is practically a martial art- one that cooks call “mise en place.”

Mise-en-place for a professional kitchen

Image from Wikipedia

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Keep It Moving

Good evening, friends and neighbors.

The professional kitchen has a reputation for being loud, busy, sweaty/on fire, and mired in what looks like absolute chaos but is, in fact, a precise choreography (affectionately called “the dance.”)
Not all kitchens have this vibe though. Some high-level chefs enforce a “silent kitchen-” where if you are not calling orders, calling back orders, or otherwise describing the tasks immediately at hand, you are to be silent and focused utterly on your work.
For the most part, pastry kitchens are considerably more quiet than the average, line kitchens. The very best ones are almost like medieval scriptoriums- lines of bakers focused quietly and diligently on delicate work.

In all kitchens, though, there are times when it MIND NUMBINGLY BORING.

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