Archive | March, 2013
Atelier

Tournant

One of the funny things about being a stagiaire is that you don’t usually work a specific station. One minute you’re trimming elk tenderloins, the next you’re making an Italian meringue for buttercream. This certainly has its drawbacks: without being assigned to a particular set of dishes, it can feel like you have no “ownership” […]

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Kitchen lingo

As a translator, I continue to be fascinated by the specific language that develops in kitchens. Lately, I’ve been noticing a tendency to take nouns and turn them into verbs. I once had a lengthy discussion with a friend who’s a server about when a table of diners should be “breaded.” (After which, presumably, they’re […]

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On the road

I’m currently on the road, in Ottawa (where I enjoyed the “grilled cheese sloppy joe” pictured above at Art Is In bakery). I’ll be here for the entire month of March, staging at a number of restaurants. Rather than putting my blog on hold for that time, though, my goal is to try and post […]

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