13-033
The secret of French
cooking
Occasionally,
I find myself with the need to test the culinary review of a cross town rival
(I’ll let the record speak for itself). I actually go and eat the pieces and
stems of organic flotsam that someone has made to look appetizing (or not!).
There was that time when I visited a local restaurant that was apparently (and
apparently is not good enough) initiating their new French chef. I ordered the ‘whatever.’ Unable to decipher
the arrangement or the substance, I called for my waiter. I simply asked, “What
is this?” and he blanched (he too was
undercooked). He recovered quickly
with, “Would you like to discuss this with our chef?” I followed his lead and stepped into the kitchen. The chef was scowling so large that his lower
lip stuck out 4 inches (I exaggerate not!). From that lip hung various kitchen
utensils. As my glass of wine took
effect I thought to myself, “This is the wrong person for
me to meet!” (The right person would not have been wearing a goofy hat) but there
I was so…I quickly tried to humor him.
ME: So, Chef, what would you
say is the secret to your cooking?
CHEF: I owe it all to my
mentor Chef Boy R. Dough.
ME: Don't you mean Chef Boy
R. Dee?
CHEF: No, it was definitely
Dough--he was a pastry chef.
ME: So, he is the one who
taught you to cook?
CHEF: No. He did not teach
me to cook, I learned from many, many books.
ME: But I thought…
CHEF: He taught me to be
very, very, very picky.
ME: So, being picky is the
secret of your cooking?
CHEF: Each morning we would
rise at 4:30am and have coffee in a small café. Always the coffee-THE COFFEE! He
would start in on the waitress, “This is not how you roast coffee! Bah, who
grinds this stuff? It is all wrong! You
call these beans? These are not coffee
beans!” Pick, pick, pick.
ME: My, he was picky. Are
you still in touch with him?
CHEF: No, unfortunately my
friend and my mentor passed on. After his memorial and cremation,
I’m the one who read through the exacting directions of his will. I carried out
his wishes, though it was not easy, I had to claim his ashes, but I knew what
he expected me to do.
ME: Interesting... So you
were given instructions on how to… or where to…well anyway what to do about his
ashes?
CHEF: Yes. I went to the funeral home to pick up
his remains. It was my duty...I opened the lid and inspected his ashes. Then I
told them, "You idiots, he distinctly ordered ‘dark roast’! You call this coarse grind? You call this a
nice box?” Pick, Pick, pick. I do it for him, Chef Boy R. Dough.
I suspect his mentor is
somewhere, resting in pieces.