All those people didn t pay just to get stroked or enjoy the wine. And they sure didn t show up to check out the wallpaper or the knickknacks. They came out to eat and that s your department. The day starts calmly enough. First it s the frozen stuff and the produce.
Cooking is about heat, but prep work is just as often cold.
You re in and out of refrigerators and freezers, and if there s fish or seafood on the menu, you get to experience a kind of localized hypothermia from having your hands in ice water too long. You feel the cuts only later. Cooks can trace their careers on their hands. The scars on those two fingers are from chopping vegetables. The next one was a lesson in why not to gesture when you re cutting meat.