As many of you know, I’ve been working in the kitchen at Dick & Jenny’s for the past several months while TBK and I get reorganized. I’m taking a break for family reasons these days (my mother is seriously ill in Dallas), but I miss the Being There and the adrenaline rush and all that comes with working at a busy and successful restaurant in a vibrant food city. I have worked in a series of restaurants in my life, but none have been staffed with folks as cooperative, helpful and committed to the Common Good of making things work. I’m not spamming for the place, really — I have a point. Bear with me.
One of the dishes calls for some fried oysters on the side. The man in charge of this dish is Dan, who is the souschef. No matter what else is going on in the maxed-out, superfast environment of the jammed kitchen, we have to make sure these oysters are available. No matter what our other job(s) or station(s), they have to be there.