A Line Cook's Rant About This One Sous Chef from a Decade Ago...
On prep kitchens, cerulean sweaters, and the new popcorn McFlurry
Unlike the other sous chefs, Eddie never worked the line if he wasn’t running the pass.
Instead, he’d always choose to work downstairs in the prep kitchen. There, in that hot and stuffy Central London basement, the single window of which we were forbidden from opening lest the mice get in, Eddie would complete the more interesting prep jobs he’d set asi…