Are Diva Chef Movies and TV Shows Ever Going to End?

[GreatGazoo]

5. Missed "Chef"

I work in fine dining sometimes. Worked on the opening on a boutique restaurant on the estate of a fintech billionaire who now makes cognac and brandy from organic heirloom grapes and apples. They crewed up the kitchen with CIA grads and me and a couple ringers from NYC. It was brigade which I had never done before. Brigade is now considered toxic and abusive (because it is) and a barrier to quality. (Thank you Eric Ripert!)

We did a soft opening, friends and family only on a Tuesday and real customers the next day. Head chef is all juiced up. Him and the exec chef were riding me all day. I made three different aiolis from scratch, fennel soubise, peeled free range heirloom organic duck eggs. All kinds of other nonsense in a windowless kitchen that was built for a tasting menu (too small). Clock ticking down. Pans in and out of the convection oven. 5 o'clock. First table is seated. This is it, the chase for the first Michelin star is under way. Ticket printer starts -- "CHICKEN NUGGETS" and drinks. The server had to type in chicken nuggets because they are not on the menu.