KITCHEN CONFIDENTIAL Adventures in the Culinary Underbelly

learn about French cuisine, to enjoy it. Though business has picked up enormously since my trip, at the t ...

using a visible landmark to navigate around. I took subways to stops where I had no idea where I wa ...

good-looking, it took my breath away. My chef friends in New York would have gouged out an eye or given ...

No way. We went on. Calling for more, more, Philippe telling the chef, in halting Japanese, that we were ...

full ride. More frozen sake . . . more food. The last few customers got up and lurched to the door— ...

roof, and I will tell you that my life as a chef will never be the same again after spending ...

Unlike the low-tide reek of Fulton, Tsukiji smelled hardly at all. What scent it had was not of fish, but of ...

normal." It's never a good thing when a Frenchman says "C'est normal." I knew he'd been up ea ...

statue was erected in the pooch's honor; it's one of the most popular meeting places in the city. Nearby the narr ...

some more bars and, finding myself incongruously hungry again, and wanting to soak up some of the sea ...

with as a human being, seen as an equal—a sensitive, multidimensional entity with hopes, dreams, aspirations ...

without complaint. Be ready to lead, follow, or get out of the way. Learn Spanish! I can't stress this en ...

owning you, and you will have sold off your best assets as a chef—your honesty, reliability and integr ...

friendly, "Junior" seemed to think that maybe we were talking about sex, when in fact all the while ...

Never call in sick. Except in cases of dismemberment, arterial bleeding, sucking chest wounds or the death ...

be an asshole too. Try not to lie. Remember, this is the restaurant business. No matter how bad it is, everybo ...

Have a sense of humor about things. You'll need it. KITCHEN'S CLOSED MY HANDS HURT. My feet hurt t ...

shake my hand, just as I feel it on others of my profession. It's a secret sign, sort of a Mason ...

out from that one—that terrible few seconds before the blood came, me looking at my injured paw and it not l ...

I don't know. I love it, you see. I love heating duck confit, saucisson de canard, confit gizzards, sauci ...