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 deep-fried.) More recently, at my first stage here in Ottawa, I was told, “We don’t amuse every table; it depends on size.” Needless to say, I found this amusing.

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