Comments on: Le Bernardin: Monk Station at Night

By: akupunkturexperte

akupunkturexperte — Wed, 15 Oct 2014 09:40:34 +0000

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By: Rosé Poached Salmon, Lemony Parmesan Cream & Pommes Anna | Amy Glaze's Pommes d'Amour

Mon, 21 Apr 2014 19:39:20 +0000

[…] Salmon is not the only fish poached at Le Bernardin. The halibut is poached (and totally submerged) in a velouté, a combination of flour & water infused with citrus & vermouth. This is a heavier poaching liquid and halibut is a denser fish, so the natural juices are locked in more effectively. It also gives the fish a sleek glossy look when decanted. It is very difficult when cooking multiple pieces of halibut (white) in a creamy liquid (also white) for a restaurant that seats around 240 covers a night. Think about all those pieces of fish submerged and how challenging it is to pull them out at the right time and keep them organized. Ah, the memories of poaching on the line at Le Bernardin… […]

By: taylor Guitar

taylor Guitar — Fri, 29 Mar 2013 20:22:53 +0000

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It seems too complicated and very broad for me. I’m looking forward for your next post, I’ll try to get the hang
of it!

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By: LBRavioliCook

LBRavioliCook — Mon, 21 Dec 2009 15:36:47 +0000

The pasta cook/friend totally understood the position you were in. So the abuse on authority and friendship was welcomed and will be welcomed any time. We all have to deal with that fritzy blender some time!

By: jadie

jadie — Thu, 17 Dec 2009 22:08:42 +0000

spectacular writing! you have brought the kitchen to life in the most captivating way, and i never paused in the reading even one moment, though my heart was in my throat.
beautiful work.

By: luis

luis — Thu, 10 Dec 2009 20:21:57 +0000

Glaze I honestly can not follow all that…As someone thinking or not thinking way out of your box…might say.. YOU ARE PUTTING ALL THAT ON YOU!SELF…
How you got there? only you knows.
But you are in dire need of good advice and a side of Psychological good counsel.

By: Jerry

Jerry — Wed, 09 Dec 2009 15:26:07 +0000

It’s posts like this that make me glad you’re in the kitchen and I’m not.
OT – I stumbled across this, and found it interesting…
http://www.washingtonpost.com/wp-dyn/content/article/2008/11/04/AR2008110401040.html?sid=ST2008110402592&s_pos=

By: John

John — Tue, 08 Dec 2009 11:27:20 +0000

nil Gaeilge maith agam!
pog mo thon! And yes, I was referring to that hilarious essay–of course.

By: Ms. Glaze

Ms. Glaze — Tue, 08 Dec 2009 09:33:00 +0000

John – I am sure you are referring to a post I wrote in Paris "How To Talk Like A French Chef" http://msglaze.typepad.com/paris/2007/11/how-to-talk-lik.html and one more thing: nil Gaeilge maith agam

By: John

John — Mon, 07 Dec 2009 17:44:59 +0000

Perhaps you should teach the younger chefs some proper cussing, in French or Irish, as a release for angst. After all a good cuss in person is worth so many more than behind the back. They may become more interested in foreign culture and see the benefits of being well rounded 😉

By: Ms. Glaze

Ms. Glaze — Mon, 07 Dec 2009 16:35:04 +0000

This is a tame kitchen compared to French ones! I rarely hear cussing, although that might make for a more entertaining story. But the few times I have heard it were the few times big mistakes were made and as everyone knows there is no room for error in a kitchen.
As for the equipment – due to constant use we are always in a state of fixing or replacing. Sometimes we get new stuff in and it’s broken the next week. C’est la vie!
It is fun to work with the sous chefs on the line because they know the dishes inside and out and have worked their way through all the stations (paid their dues so to speak). Most of our sous chefs expedite the dishes, but every now and then they jump in – especially on busy lunches and dinners. It’s always nice to have fresh energy.

By: Margaret

Margaret — Mon, 07 Dec 2009 16:15:19 +0000

What a fascinating and totally gripping post! You kitchen folk are amazing, and YOU are even more amazing for writing it all down and sharing it with us. Hey, please do try and stay hydrated. Love your blog!

By: Christian

Christian — Mon, 07 Dec 2009 10:53:24 +0000

Wow. I bow down before you, Ms. Glaze. Great story too. And what a difference from when you started working at that restaurant too!
Hopefully the higher-ups will buy a new Vita-Prep, because it sounds like it’s near the end of its useful life.

By: John

John — Mon, 07 Dec 2009 10:08:22 +0000

Ms Glaze My God! No decent blender for Monk fish turnip ginger foam! Thank God for a sous chef with the class to pitch in and help out in a good humored way. I know some cooks are insecure, jealous, and lack the maturity to work as a team. So good for him. But I am curious: Is there cussing involved in this kitchen? And if so how does it compare to the way French chefs speak?

By: wattacetti

wattacetti — Mon, 07 Dec 2009 06:13:55 +0000

Yow! Not only did you have a good hair day, you rocked as a real bada$$ on the line.
And when you ask me in the future why I’m not considering opening a place I’m going to point back to this post. 🙂

By: Lucy

Lucy — Mon, 07 Dec 2009 04:43:07 +0000

Wow, that was a great story. Thank you for sharing it.