Each month I work with writer Brandon Chuang for a Feast Magazine column called How To. Each month, Brandon interviews someone working in a field that he’s unfamiliar with, and in some cases, gets the opportunity to actually do the work himself to really see how it goes. Columns in the past have included dishwasher in a busy and popular restaurant, bartender at a joint where every single person is a regular, coffee roasting, and most recently, a beer vendor at Busch Stadium here in St. Louis.
As I’m sure I’ve mentioned before, one of the great things about being part of the food industry is getting to see what goes on behind scenes at restaurants – the controlled chaos (or sometimes uncontrolled chaos) that results in the food that is brought to your table. Some kitchens are quiet and orderly, some are just insane hubs of activity with steam and flames and smoke everywhere. Most fall somewhere in-between, and while there are often a lot of similarities, each kitchen has it’s own unique culture and feel.