After our conversation about restaurant codes used to ensure efficient service, a chef in Charlotte, North Carolina, shares more examples from his experience in an upscale establishment. This is part of a complete episode. Transcript of “More Secret...
Paul in Cape Cod, Massachusetts, has long been mystified by the title commander in chief. Why, he wonders, isn’t it commander and chief? The title commander in chief is a vestige of French military titles, specifically the construction en chef...
bar-chef n.— «Naran and Jacob are what people call these days “Bar-Chefs.” I just call them bartenders. Whatever they’re called, the show takes these two Australians across the globe to see the sights and mix alcoholic beverages for the locals...
trouble tree n.— «Just as we were getting to our mains—fried catfish with cornbread and a sort-of creole slaw—a “trouble tree” came over to our table. That’s it above: two sidecars and two Adelaide swizzles. Now, I was already having plenty of...
pickout n.— «The potatoes are graded by size. The largest are called “chefs,” good for baking, frying, whatever else you want to do with them. Blemished potatoes are called “pickouts” and shipped off to be made into potato salad. Tiny balls—called...
cover n.— «Many restaurants serve twice as many “covers” (that’s diners in kitchen parlance) as they do in a normal shift. That puts an amazing strain on everyone—reservationists, prep cooks, chefs, bartenders, servers—even the people who pour...
