http://www.amyglaze.com/the_sound_of_si/?utm_source=rss&utm_medium=rss&utm_campaign=the_sound_of_si 3-Michelin star kitchen stories and recipes! Join me on my cooking adventures from Paris to Pescadero and everywhere in between Tue, 03 Apr 2012 02:20:45 +0000 hourly 1 https://wordpress.org/?v=6.7.2 http://www.amyglaze.com/the_sound_of_si/#comment-6851 Tue, 30 Mar 2010 13:15:22 +0000 http://www.mrsglaze.com/2006/12/11/the_sound_of_si/#comment-6851 What is the shelf date of a chef in training in this kind of environment? How can you sustain a relationship working this many hours?

]]> http://www.amyglaze.com/the_sound_of_si/#comment-6850 Mon, 01 Jan 2007 10:08:30 +0000 http://www.mrsglaze.com/2006/12/11/the_sound_of_si/#comment-6850 Hi Amy! Thanks for another insightful post. I never considered all these nuances that keep the kitchen machine oiled. Through your blog I’ve learned so much about the rich tapestry of restaurant life (warts and all!). Amazing that a thin wall can separate a four star dining experience from the pressure cooker of “the kitchen”.

]]> http://www.amyglaze.com/the_sound_of_si/#comment-6849 Mon, 25 Dec 2006 01:18:23 +0000 http://www.mrsglaze.com/2006/12/11/the_sound_of_si/#comment-6849 le 25 décembre 2006
Hello Mrs Glaze !
Computers probably won’t be used anytime soon in France in many places that are labor intensive. Each order – or each hairdo, at a hairdresser’s, for example – leaves a trail which can (and is) used by the taxman to levy taxes.
Frequently, to calculate the “number of setttings served” in a resto, the French taxperson will base his/her calculations on the number of paper napkins purchased, or the number of cloth napkins sent out to the launderer’s. (smile)
Merry Christmas to you and yours !
Best,
L’Amerloque

]]> http://www.amyglaze.com/the_sound_of_si/#comment-6848 Sat, 23 Dec 2006 08:49:22 +0000 http://www.mrsglaze.com/2006/12/11/the_sound_of_si/#comment-6848 Hi,
I have been reading for some time.
Obviously, one can not keep up this pace forever… What is the shelf date of a chef in training in this kind of environment? How can you sustain a relationship working this many hours?
I guess I am just wondering how you are holding up? Maybe not so well since there hasn’t been a post from you for awhile

]]> http://www.amyglaze.com/the_sound_of_si/#comment-6847 Sun, 17 Dec 2006 10:03:32 +0000 http://www.mrsglaze.com/2006/12/11/the_sound_of_si/#comment-6847 I can’t get over how brave and dedicated you are for hanging in there and doing this. C’est incroyable!

]]> http://www.amyglaze.com/the_sound_of_si/#comment-6846 Thu, 14 Dec 2006 13:36:52 +0000 http://www.mrsglaze.com/2006/12/11/the_sound_of_si/#comment-6846 “I can’t understand your friggin’ language!” – I can’t even imagine the frustration. I feel like it would be hard enough to do your job if they were all speaking Engish!
Miss you, Kari

]]> http://www.amyglaze.com/the_sound_of_si/#comment-6845 Wed, 13 Dec 2006 02:47:05 +0000 http://www.mrsglaze.com/2006/12/11/the_sound_of_si/#comment-6845 What a great post. I spent years working as a server and was always in awe of the symphony on the other side of the counter.

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