One photo showed the Caviar Russe on Madison Avenue, where a solitary chef working in a closetlike setting turned out elegant meals of as many as 10 courses. Several fine restaurants lacked elbow space in the kitchen. Two lacked gas. One lacked an electric mixer, food processor and cutting boards. Chefs made their kitchens larger by never storing anything on counters, by hanging as many tools and pans from walls and ceilings, and by using cutting boards which fit over the sink.
Hunger is never delicate.
By Bob Schwarz Write a letter to the editor .