Comments on: Le Bernardin: Fish Pass Girl

By: Vicente Echeverria

Vicente Echeverria — Fri, 02 Jan 2009 11:02:18 +0000

amy, I totally remember that day!

By: Ruhguzar

Ruhguzar — Tue, 16 Dec 2008 11:57:49 +0000

Absolutely, totally love your blog Amy !!
Take care!

By: Mike Tyler

Mike Tyler — Sun, 14 Dec 2008 06:21:43 +0000

yeah fish pass

By: Marla

Marla — Tue, 09 Dec 2008 14:14:27 +0000

Oh this is so the stuff of my nightmares! You capture the kitchen perfectly. Hang in there Amy, you’ve got what it takes that’s for sure.

By: smartypants

smartypants — Tue, 09 Dec 2008 00:58:47 +0000

oooh! amy i totally know where you work ;] but your secret is safe with me

By: luis

luis — Mon, 08 Dec 2008 21:53:33 +0000

Glaze, please consider wearing light leather gloves on your hands and then pop a couple of layers of the kitchen plastic gloves XL over them. DOOOOOOOHHHHH! YOu take care of yourself girl. That big shot ASSHOLE you respect so much should see your hands and take care of YOU!. That is HIS DAMM responsibility.
Sorry if I feel a bit strong everyone, but I see no need for anyone to suffer like this when doing a ROUTINE KITCHEN JOB!.
my 2 cnts…

By: Plus ca change

Plus ca change — Sun, 07 Dec 2008 07:07:46 +0000

Plus ça change, plus c’est la même chose.

By: John

John — Sat, 06 Dec 2008 17:38:48 +0000

Great post and very entertaining blog.
To all the people trying to figure out where she works – Read the post about butchering the tuna…..

By: Freddie

Freddie — Fri, 05 Dec 2008 10:21:33 +0000

Hi Ms Glaze!
Found your blog through YouTube.
As a Swedish Pastry Chef i loved you’re clip making Puff Pastry. =)
And the blog about the Fish Pass Girl was captivating.
I promise that I vill visit you again.
Freddie

By: izzy's mama

izzy's mama — Thu, 04 Dec 2008 10:50:51 +0000

when I began working in a kitchen, back when I was a bit younger than you, I could barely take the stress of the garde manger. I am a petite woman and I could not withstand the physical or stressful demands of the job. I lasted 8 months before deciding the restaurant life was not for me. I truly don’t know how you do it. You are one strong woman but the vision of your punctured hands upon their delicate stems has me wondering what compels you to continue. It seems like such a grueling existence. Is your ultimate goal to be the head chef or do you have some other motivation?
I am sure there are so many other opportunities for you so I am curious to know how you and why you endure.
Your stories are wonderful!

By: Tanya

Tanya — Thu, 04 Dec 2008 09:37:59 +0000

Seriously I love your blog, I always look for updates, but when I read what working in a kitchen “really entails” I don’t think I’d be up for it!!!

By: Jimma

Jimma — Wed, 03 Dec 2008 11:58:13 +0000

Hey there, just wanted to let you know that this is the first blog I’ve ever subscribed to. I just devoured your last few postings. I’m about 4 years younger than you, but I’m facing an early midlife crisis. I work at a job that I have no passion for, and I have been in and out of the restaurant industry on both sides of the house. For the last I don’t know how many years I’ve been considering getting serious about professional cooking. I just don’t have the guts so far. When I read Kitchen Confidential (one of my favourites too!) a couple of years ago, I felt a dangerous surge of inspiration. Now that old feeling is coming back.
Thanks!

By: Ms. Glaze

Ms. Glaze — Tue, 02 Dec 2008 21:32:12 +0000

SAS – Ha! What computerized ordering system?!?!?! It’s still all verbal! We use a board system too that hangs prominently on the wall so everyone in the kitchen can see the courses being fired off for each table – unless you have your back to it the whole night (LOL).

By: SAS

SAS — Tue, 02 Dec 2008 11:57:12 +0000

So, how’s that computerized ordering system working for you? :>

By: Lynda at TasteFood

Lynda at TasteFood — Tue, 02 Dec 2008 11:01:06 +0000

More power to you. I think I feel my age when I read your wonderful post. I have a guess as to where you are working…

By: Lynda Balslev

Lynda Balslev — Tue, 02 Dec 2008 10:58:09 +0000

More power to you. I think I feel my age when I read your wonderful post. I have a guess as to where you are working…

By: Joseph Bayot

Joseph Bayot — Tue, 02 Dec 2008 09:54:26 +0000

Ah I really enjoy reading your entries. Most professional cooks who write fail to write in a detailed manner that still keeps the home reader interested. You do a great job at having just the right amount of detail and kitchen jargon.
You’re killing us by not telling us where you’re working heh.
It’s all good, we’ll all still be here reading your blog whether you tell us or not. Of course, it’d be nice if you eventually told us 😉

By: Ms. Glaze

Ms. Glaze — Tue, 02 Dec 2008 09:22:41 +0000

Danny – for now I’m keeping the name of the restaurant under wraps until I get a better sense of how they feel about my writing. Guy Savoy was into it but they also knew me better.
I think that blogging is still a sensitive subject in America where we are so media focused. But, I love to write about what it’s like to cook and ultimately what I learn along the way….
Kevin – wanna trade?
Scott – Thanks!!! There is something addictive to working in a restaurant. It’s hard to appreciate until you’ve left sometimes.

By: Scott

Scott — Tue, 02 Dec 2008 08:29:15 +0000

I really enjoyed reading this post! I totally miss the “controlled chaos” of the professional kitchen and can imagine everything you were feeling on this night. Keep it up!

By: kevin

kevin — Tue, 02 Dec 2008 07:23:55 +0000

I’m so glad I don’t have your job.

By: Danny

Danny — Tue, 02 Dec 2008 06:57:23 +0000

So can we know where you work yet???