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.
Past midnight on a rainy late December evening in Manhattan. To say it was raining was an understatement: it was torrential, and cold as well. The bar near Port Authority was truly skanky and smelled like unwashed union guys, stale beer and urine. The burger joint that came after the bar was pretty much the same.
But that night … no one cared.