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...
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...
Zach from Plano, Texas, watched the documentary Jiro Dreams of Sushi. In it, a protegé of the star sushi chef ends a long explanation about how much he’s learned from his mentor by saying, “I don’t sleep with my feet in his direction.” What does...
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...
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...
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...