The Era of the Line Cook
Line cooks gain prominence in culinary world, influenced by figures like Anthony Bourdain. Changes in kitchen dynamics towards inclusivity noted. Cooks like Kwame Onwuachi redefine kitchen culture through innovative initiatives.
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The article discusses the rise of line cooks in the culinary world, highlighting their journey from being behind-the-scenes workers to becoming prominent figures in pop culture. It mentions how Anthony Bourdain's book "Kitchen Confidential" played a role in elevating the status of line cooks and shedding light on the inner workings of the restaurant industry. The piece also touches on the changing dynamics in restaurant kitchens, with a shift towards more supportive and inclusive environments for kitchen staff. The narrative follows the experiences of various cooks, such as Kwame Onwuachi and Eli Sussman, who are redefining kitchen culture through initiatives like cooking tournaments and staff meal chefs. Additionally, it explores events like "The Line Up," where line cooks and sous-chefs get the chance to showcase their skills as executive chefs for a night. The article captures the evolving landscape of the culinary world, emphasizing the importance of recognizing and nurturing talent within kitchen teams.
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3 commentsExample: Sunday morning breakfast service, the guys at your local diner will do say 500 plates during the rush. Swap them out with a few highly educated Michelin star guys and they would struggle to break 100 until they learned how to work in a real kitchen. Some of them would quit, I've seen tears in this situation before.
Programming has a similar problem with most of the "day in the life of a programmer" sort of things being focused at big tech companies.
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