Diary of a Line Cook: Entry 1

Hollandaise, the joy of plating, and beginning again

… just as I remember it.

Considering the delicious things created inside them, I’m yet to step into a restaurant kitchen that smells even remotely good. A rich stock reducing on the stove, pork slowly braising with root vegetables in the oven, fresh berries bubbling into jam, whatever’s cooking, the smells of them never seem to permeate the restaurant ki…