C’est Normal

On November 24, 2006 14 Comments
In Chef Stories, Guy Savoy

Definition of “C’est Normal“: 1.) Totally out of the ordinary 2.) A modest way of accepting a compliment. I came to work today at the Parisian restaurant I… Read More »

Field Trip: Palais de l’Elysée

On November 16, 2006 18 Comments
In Chef Stories, Guy Savoy

I got to see the White House, I got to see the White House, I got see the White House …. No silly – not in the United… Read More »

Pumpkin Soup: Crème de Citrouille

On November 4, 2006 9 Comments
In Chef Stories, Guy Savoy, Recipes, Uncategorized, Vegetables

I’m sorry for grossing everyone out with my last post. My mother told me that my blog is getting dark and asked me if I could possibly do… Read More »

Don’t Be A Boar!

On October 28, 2006 23 Comments
In Chef Stories, Guy Savoy

I now know that if there was a nuclear war and I had to survive in an a forest, jungle, or other untamed location that I could cook… Read More »

14th Week: The Chocolate Chip Caper

On October 23, 2006 29 Comments
In Chef Stories, Guy Savoy

This job is really breaking me down. I’m no wimp but working in a 3-star restaurant at the meat station for 13 hours a day, 6 days a… Read More »

The Chacuterie Plate

On October 21, 2006 8 Comments
In Uncategorized

I don’t have a lot of time on my one day off from the 3-star restaurant I cook at to make fancy meals and I find myself craving… Read More »

13th Week: The Haunting

On October 14, 2006 12 Comments
In Chef Stories, Guy Savoy

This post is darker than usual so be forewarned… I work six days a week, thirteen hours a day butchering wild game and preparing it for the 3-star… Read More »

Sautéed Cerveaux (Fried Brains)

On September 23, 2006 41 Comments
In Chef Stories, Guy Savoy, Meat, Recipes

Our staff meals at the 3-star restaurant I cook at used to be reminiscent of traditional bistro fare. I remember looking forward to such entrees as moules frites,… Read More »

10th Week: No Place Like Home

On September 16, 2006 9 Comments
In Chef Stories, Guy Savoy, Life in NYC, Travel

My three month apprenticeship at the 3-star restaurant I cook at is coming to an end with only two weeks left. They’ve offered me a job as Comis… Read More »

Feeding the Masses: Croque Monsieurs!

On September 10, 2006 14 Comments
In Chef Stories, Guy Savoy, Meat, Recipes, Savory Pastry

One of the responsibilities I have at the 3-star restaurant I cook at is to help make our staff lunch and dinners. We work from 8AM to 11PM… Read More »

9th Week: Vacation’s Over

On September 3, 2006 15 Comments
In Chef Stories, Guy Savoy

Ah oui, vacation est fini. The first week back from our 3 week August vacation started off with everyone cheerful and happy to see each other and ended… Read More »

Cat Got Your Tongue???

On August 29, 2006 12 Comments
In Chef Stories, Guy Savoy

How to cook tongue? That is the question I would like to ponder in this post. Is there a way to make it edible without gagging? Now I… Read More »