Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1889-05-26

Gen StoerkeI, Seventh much, ne repIleo.
Avenue Hotel 'sThe greatest t
waste is of food after it is cooked. Guests
usnally order much more than they can eat,
and leave quantities Of food almost un-
tasted. This, of course, is wasted; but OF the
provisions themselves there is comparative
iy little lost, if the kitchen is properly man
AGED. The secret of success is to utilize
everything. A competent cook can take
old mems and tough beef, if we happen to be
deceived into buying such things. and pre-
pare them in such way as to make them
tender and palatable. And so with every
thing else-there is nothing, unless it is
spoiled, that something cannot be made OF
it. if the cook understands his business"
WHAT A CHEF HAS TO DO.
The kitchen of hotel or club is presided
over by chef, whose word is law in his do
main. His duties are manifold, but. gen.
eIally speaking, he works more with his
head than with his hands. He prepares the
bills of fare for the following day and hands
them to the steward, together with an eSti-
mate of the quantity Of provisions required.
He superintends the work of his assistants,
sees that the dishes are properly prepared
and everything kept in good order. Much
of his time is devoted to studying up new
ideas in cookery, striving to get together
some sort of delicacy that will strike the
popular taste. Sameness in the bill of fare
is thing to be avoided, and as there is
nothing new in materials, it is no easy task
to essay the preparation of dish, COM
pounded of the old ingredients, that shall
appear new. Next to the chef is the second
cook, who attends to the entrees and sauces.
His work requires care and skill, and is
considered the most important part Of
hotel cookery. Then there is the roaster,
who prepares the roast meats; the frying
cook and his assistant, who cook meat, fish,
potatoes, etc.; the "butcher," who dresses
poultry and cuts up meat for the cooks; the
salad maker, who prepares salads and cold
dishes; the vegetable cooks, usually women;
the pastry cooks, the bakers, and finally the
ice cream man, who prepares various deli
cacies and desserts.
"There have been great improvements in
kitchen accommodations, as we'll as in the
cooking, since I came to Pittsburg, re-
marked Mr.. Oscar Storck, chef of the Hotel
Anderson. "Our facilities are now unsur-
passed. You can also state that natural gas
has been the greatest boon our cooks ever
had. should hardly know how to do with
out it. We can achieve far better results
with less labor by its aid.
NATURAL GAS A GREAT AID.
''It is gas as much as anything that has
helped to give Pittsburg hotels the rep1ta-
ton for excellent cooking that they have
among the travelling men of the country.
When it was first used people seemed to
think that meats could not be cooked rightly
BY a gas fire, but In reality there is no fuel
equal to it. Our ranges are so arranged
that the fire does not touch the meat-the
flame goes above it. The quantity of heat
is easily regulated, and air is forced in with
the gas to make a milder fame. The ap-
paratus is the best that could be devised. !"
Mr.. Storck states that Americans are fast
developing a fondness for highly seasoned
French aud German dishes, and are not now
satisfied with the plain food which they
preferred 25 years ago. Mr.. Storck has had
q years experience in his profession and has
been employed at the Hotel Anderson ever
since the house was opened.
The Hotel Duquesne has very fine