Comments on: The Weeds, by Eggbeater http://ruhlman.com/2008/10/the-weeds-by-eg.html Translating the Chef's Craft for Every Kitchen Fri, 30 Jul 2010 18:15:28 +0000 hourly 1 By: FoodPuta http://ruhlman.com/2008/10/the-weeds-by-eg.html/comment-page-1#comment-36276 FoodPuta Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/10/the-weeds-by-eg.html#comment-36276 Aaron: Thanks for the link, that was a great read. Aaron: Thanks for the link, that was a great read.

]]> By: David Owen http://ruhlman.com/2008/10/the-weeds-by-eg.html/comment-page-1#comment-36275 David Owen Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/10/the-weeds-by-eg.html#comment-36275 I am totally tired of kitchen heroics - people trying to hype cooking into the level of epic noble suffering. The stress is an entirely artificial man-made set of values with no objective reality other than humans abusing other humans or behaving obsessively. As if a cook making someone's dinner is in an equivalent situation to an air-sea rescue team with divers feeding survivors onto the chopper line at midnight in high seas. I am totally tired of kitchen heroics – people trying to hype cooking into the level of epic noble suffering.
The stress is an entirely artificial man-made set of values with no objective reality other than humans abusing other humans or behaving obsessively.
As if a cook making someone’s dinner is in an equivalent situation to an air-sea rescue team with divers feeding survivors onto the chopper line at midnight in high seas.

]]> By: Chico http://ruhlman.com/2008/10/the-weeds-by-eg.html/comment-page-1#comment-36273 Chico Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/10/the-weeds-by-eg.html#comment-36273 faustianbargain, you've given up about 6 times now...how about just doing it? Can we just move on now? faustianbargain, you’ve given up about 6 times now…how about just doing it? Can we just move on now?

]]> By: Aaron http://ruhlman.com/2008/10/the-weeds-by-eg.html/comment-page-1#comment-36274 Aaron Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/10/the-weeds-by-eg.html#comment-36274 FoodPuta: From this post on Eggbeater http://eggbeater.typepad.com/shuna/2008/04/chef-owners-who.html, it would seem that Keller doesn't yell. He simply rules with an iron fist and does not tolerate weak cooks. Right now I can only imagine what it would be like to work in at TFL, but I can say it would be an honor to be fired by him. FoodPuta: From this post on Eggbeater http://eggbeater.typepad.com/shuna/2008/04/chef-owners-who.html, it would seem that Keller doesn’t yell. He simply rules with an iron fist and does not tolerate weak cooks. Right now I can only imagine what it would be like to work in at TFL, but I can say it would be an honor to be fired by him.

]]> By: luis http://ruhlman.com/2008/10/the-weeds-by-eg.html/comment-page-1#comment-36271 luis Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/10/the-weeds-by-eg.html#comment-36271 Steven, Some people are routinelly promoted past their level of contribution. In the end it hurts them as much as they hurt everyone under them. YOu either get it! and know what's important or you don't and your superior will pay the price of your incompetency or burn your ass. It's all part o'tha process.... This would be particularly true for graduates of the culinary institutes. You either age gracefully and improve with age or you are launched outa torpedo tube and SHOCKED!!!!!!! into the real world. Steven, Some people are routinelly promoted past their level of contribution. In the end it hurts them as much as they hurt everyone under them. YOu either get it! and know what’s important or you don’t and your superior will pay the price of your incompetency or burn your ass. It’s all part o’tha process…. This would be particularly true for graduates of the culinary institutes.
You either age gracefully and improve with age or you are launched outa torpedo tube and SHOCKED!!!!!!! into the real world.

]]> By: luis http://ruhlman.com/2008/10/the-weeds-by-eg.html/comment-page-1#comment-36272 luis Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/10/the-weeds-by-eg.html#comment-36272 Rhulman, there is a greek restaurant here in sofl at 17th and Coral way. I have eaten there exactly once with the fam thing. But here is the thing. We stopped in and dined and we all pretty much agreed the food was pretty wonderful. Like cooked right with care and wisdom. The thing is that after we paid and were leaving the joint we all walked past the kitchen window. There was a friendly smiling chef, like he knew what he had served us and he wished to see first hand how we liked it. Not like he was wondering or anything. More like he KNEW he had delivered and wanted to see if we KNEW what we had just had?. THIS IS PRECIOUS.............This is RIGHT and NOT! wrong. I shook his hand and made a little prayer the Lord bless him and his place and his fam.....and his pets. Rhulman, there is a greek restaurant here in sofl at 17th and Coral way. I have eaten there exactly once with the fam thing.
But here is the thing. We stopped in and dined and we all pretty much agreed the food was pretty wonderful. Like cooked right with care and wisdom.
The thing is that after we paid and were leaving the joint we all walked past the kitchen window.
There was a friendly smiling chef, like he knew what he had served us and he wished to see first hand how we liked it.
Not like he was wondering or anything. More like he KNEW he had delivered and wanted to see if we KNEW what we had just had?.
THIS IS PRECIOUS………….This is RIGHT and NOT! wrong.
I shook his hand and made a little prayer the Lord bless him and his place and his fam…..and his pets.

]]> By: FoodPuta http://ruhlman.com/2008/10/the-weeds-by-eg.html/comment-page-1#comment-36268 FoodPuta Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/10/the-weeds-by-eg.html#comment-36268 Just curious: Does Ripert yell? Does Keller yell? Not a loaded question. I just don't see them running their kitchen like that. Just curious:
Does Ripert yell?
Does Keller yell?

Not a loaded question. I just don’t see them running their kitchen like that.

]]> By: Ray http://ruhlman.com/2008/10/the-weeds-by-eg.html/comment-page-1#comment-36269 Ray Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/10/the-weeds-by-eg.html#comment-36269 I figure the environment changes somewhat when you go from a turn and burn 300 seat brasserie to an 80 seat high end place. I'm sure the weeds are still there, they just manifest themselves differently. The pace probably is not as hectic simply because the volume of food being put out is nowhere as high but I would bet that you'd get chewed out just the same if every dish you put out wasn't to chef's exacting specifications. And perhaps that environment doesn't foster the kind of colorful language that Bourdain evokes in his memoirs but I bet a quiet but negative comment from a culinary luminary like Ripert or Keller hurts just as much as a cluster bomb of obscenities hurled at you. High pressure still, because if if the remark doesn't hurt and you don't care? You're probably branded a shoemaker and will be replaced by somebody who will settle for nothing less than perfection. I figure the environment changes somewhat when you go from a turn and burn 300 seat brasserie to an 80 seat high end place. I’m sure the weeds are still there, they just manifest themselves differently. The pace probably is not as hectic simply because the volume of food being put out is nowhere as high but I would bet that you’d get chewed out just the same if every dish you put out wasn’t to chef’s exacting specifications. And perhaps that environment doesn’t foster the kind of colorful language that Bourdain evokes in his memoirs but I bet a quiet but negative comment from a culinary luminary like Ripert or Keller hurts just as much as a cluster bomb of obscenities hurled at you. High pressure still, because if if the remark doesn’t hurt and you don’t care? You’re probably branded a shoemaker and will be replaced by somebody who will settle for nothing less than perfection.

]]> By: ruhlman http://ruhlman.com/2008/10/the-weeds-by-eg.html/comment-page-1#comment-36270 ruhlman Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/10/the-weeds-by-eg.html#comment-36270 I've heard stories of eric throwing plates in the kitchen but never seen it. keller was once a yeller, i heard. but they've been in the business long enough not to need to be yellers anymore. as keller told my years ago, "I realized that if I was yelling, it was already too late." I’ve heard stories of eric throwing plates in the kitchen but never seen it. keller was once a yeller, i heard. but they’ve been in the business long enough not to need to be yellers anymore. as keller told my years ago, “I realized that if I was yelling, it was already too late.”

]]> By: Hilary http://ruhlman.com/2008/10/the-weeds-by-eg.html/comment-page-1#comment-36266 Hilary Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/10/the-weeds-by-eg.html#comment-36266 Thanks, I'll try to stop by. Thanks, I’ll try to stop by.

]]> By: Steven http://ruhlman.com/2008/10/the-weeds-by-eg.html/comment-page-1#comment-36267 Steven Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/10/the-weeds-by-eg.html#comment-36267 Sorry about being slow on the up take but.... why has no one mentioned that a common criticism of ones chef is that they spend too much time in their office! Being a chef isn't just about finishing plates during dinner. Chefs are business people in addition to being cooks. Try sitting at your desk job all day and THEN go into the environment that has been so well defined above. Oh and then make it look simple, clean and ballet like cause god forbid some adults use adult language to describe a situation that deserves it. Last time I checked you desk jockeys are so beat up after your shift that you have to get out early to beat all the other over-worked, underpaid, air-conditioned office types drink frozen margaritas at applebee's. Sorry about being slow on the up take but…. why has no one mentioned that a common criticism of ones chef is that they spend too much time in their office! Being a chef isn’t just about finishing plates during dinner. Chefs are business people in addition to being cooks. Try sitting at your desk job all day and THEN go into the environment that has been so well defined above. Oh and then make it look simple, clean and ballet like cause god forbid some adults use adult language to describe a situation that deserves it. Last time I checked you desk jockeys are so beat up after your shift that you have to get out early to beat all the other over-worked, underpaid, air-conditioned office types drink frozen margaritas at applebee’s.

]]> By: luis http://ruhlman.com/2008/10/the-weeds-by-eg.html/comment-page-1#comment-36264 luis Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/10/the-weeds-by-eg.html#comment-36264 redredsteve, steve the real fun of cooking is that you cook and cook and each time you cook something you perhaps cooked before you add this or that and improve it. Then one day you add that ingredient which may be as simple as adding a pad of butter to the rice..and the end result takes your breath away... you finally seasoned properly and added just the right ingredients to make it exceptionally great. And you know your rice will never be the same after that. This is what makes cooking so great. redredsteve, steve the real fun of cooking is that you cook and cook and each time you cook something you perhaps cooked before you add this or that and improve it. Then one day you add that ingredient which may be as simple as adding a pad of butter to the rice..and the end result takes your breath away… you finally seasoned properly and added just the right ingredients to make it exceptionally great. And you know your rice will never be the same after that. This is what makes cooking so great.

]]> By: mike pardus http://ruhlman.com/2008/10/the-weeds-by-eg.html/comment-page-1#comment-36265 mike pardus Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/10/the-weeds-by-eg.html#comment-36265 Hilary - try to get into Catarina de Medici or American Bounty. Ask anyone on campus where K1 is and just breeze on in - honest. If I'm in the middle of a lecture or a demo or chewing someone out (ya know, its that s+m/abuse thing we chef's are all into), just hang and watch. When I look at you funny, just say - "it's Hilary from Ruhlman's blog". I'll be there from 7-2....maybe a 15 minute break around 11:45. Anyone from here is welcome to do the same if they're in the area...except, well, you-know-who...(Voldemort) Hilary – try to get into Catarina de Medici or American Bounty.

Ask anyone on campus where K1 is and just breeze on in – honest. If I’m in the middle of a lecture or a demo or chewing someone out (ya know, its that s+m/abuse thing we chef’s are all into), just hang and watch. When I look at you funny, just say – “it’s Hilary from Ruhlman’s blog”.
I’ll be there from 7-2….maybe a 15 minute break around 11:45.

Anyone from here is welcome to do the same if they’re in the area…except, well, you-know-who…(Voldemort)

]]> By: Jennie Cesario is Jennie Tikka http://ruhlman.com/2008/10/the-weeds-by-eg.html/comment-page-1#comment-36260 Jennie Cesario is Jennie Tikka Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/10/the-weeds-by-eg.html#comment-36260 LOL Salty! I'd offer to cook for you, for your troubles - but you're apparently already good at it (which is a "problem" I run into a lot with firefighters). LOL Salty! I’d offer to cook for you, for your troubles – but you’re apparently already good at it (which is a “problem” I run into a lot with firefighters).

]]> By: Hilary http://ruhlman.com/2008/10/the-weeds-by-eg.html/comment-page-1#comment-36261 Hilary Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/10/the-weeds-by-eg.html#comment-36261 Hi Michael, I'll be at the CIA on Monday morning. What's your top suggestion for lunch? Hi Michael,
I’ll be at the CIA on Monday morning. What’s your top suggestion for lunch?

]]> By: Ulla http://ruhlman.com/2008/10/the-weeds-by-eg.html/comment-page-1#comment-36262 Ulla Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/10/the-weeds-by-eg.html#comment-36262 When one thinks of a chef it is always a hyper vigorous sort. Skill and enthusiasm. Good teachers and bosses are a rare thing, but when they are gifted they can move mountains. When one thinks of a chef it is always a hyper vigorous sort. Skill and enthusiasm. Good teachers and bosses are a rare thing, but when they are gifted they can move mountains.

]]> By: luis http://ruhlman.com/2008/10/the-weeds-by-eg.html/comment-page-1#comment-36263 luis Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/10/the-weeds-by-eg.html#comment-36263 Bottom line folks... cooking is a great way to get into your own business. Cook in your own kitchen and this may mean you may need to scale down the menu considerably or not. But listen good, if you are having the types of issues that drive folks to fling knives around the kitchen then your process is deeply flawed your machines(cooks) and your end product is seriously non sympatico and your business plan is WRONG beyond repair. Bottom line folks… cooking is a great way to get into your own business. Cook in your own kitchen and this may mean you may need to scale down the menu considerably or not. But listen good, if you are having the types of issues that drive folks to fling knives around the kitchen then your process is deeply flawed your machines(cooks) and your end product is seriously non sympatico and your business plan is WRONG beyond repair.

]]> By: Salty http://ruhlman.com/2008/10/the-weeds-by-eg.html/comment-page-1#comment-36258 Salty Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/10/the-weeds-by-eg.html#comment-36258 Fighting fires is a piece of cake next to a grueling weed full night on the line. I speak from experience. Fighting fires is a piece of cake next to a grueling weed full night on the line.

I speak from experience.

]]> By: Josh Neumann http://ruhlman.com/2008/10/the-weeds-by-eg.html/comment-page-1#comment-36259 Josh Neumann Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/10/the-weeds-by-eg.html#comment-36259 Work smarter, not faster is the key. You can do an unimportnat task as fast as you want, but it doesn't make the task any more important. Work smarter, not faster is the key. You can do an unimportnat task as fast as you want, but it doesn’t make the task any more important.

]]> By: Natalie Sztern http://ruhlman.com/2008/10/the-weeds-by-eg.html/comment-page-1#comment-36257 Natalie Sztern Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2008/10/the-weeds-by-eg.html#comment-36257 And Dan, I also know that Jennie has fought the fires in California and that she does a lot of volunteer work, that DocChuck or ‘Doc’ someone no longer posts here. I am waiting for Laundry to begin her new book which I understand to be some time soon, that some of the people who post here are actual friends with Michael in his personal life and that his mother lives in Florida. And if you are as astute as I am, you would know that I never have just one post in the comments; because as soon as I post it I remember something I have forgotten and I post a second time. Plus Dan, I am not a facetious person, but I do fancy myself to be intelligent with very little knowledge of the inner workings of a professional kitchen which is what brought me here. But much of one’s character is displayed in their writings – chef, cook, line cook, sous-chef or otherwise or CIA teacher...even Bourdain has become a tad transparent to me, in a good way. And Dan, I also know that Jennie has fought the fires in California and that she does a lot of volunteer work, that DocChuck or ‘Doc’ someone no longer posts here. I am waiting for Laundry to begin her new book which I understand to be some time soon, that some of the people who post here are actual friends with Michael in his personal life and that his mother lives in Florida.

And if you are as astute as I am, you would know that I never have just one post in the comments; because as soon as I post it I remember something I have forgotten and I post a second time.

Plus Dan, I am not a facetious person, but I do fancy myself to be intelligent with very little knowledge of the inner workings of a professional kitchen which is what brought me here. But much of one’s character is displayed in their writings – chef, cook, line cook, sous-chef or otherwise or CIA teacher…even Bourdain has become a tad transparent to me, in a good way.

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