The times., 1898-01-30
F9R - G&@EER.

was nip and tuck between them asking
and answering questions.
This young man turned out tn be the
buyer for the Kitchen. He buys everything
that Is consumed in the Waldorf Astoria
restaurants, dining roofHs, tea rooms, cafes
and barroous, from oysters to coffee,
and he is 50 modest that ne doesn't think
that it is any job at all to do this.
He doesn't even want to Sc. his natue in
print.
"Oh, il sorne of the spirit OF this Kitchen
could only be conveyed through the dishes
served at the Iuncheons of the woineEts
clubs that ueet above" said the reporter
before she thought, and the young man
laughed L know IA thSss-Jr wo-about-that
laugh and then said:
you've been getting general idea OF
the size or the kiJcneIi, anu low il show
you how we nave tniug systrilIafHeu. 4 his
is the largest Kitchen tie worlu where
elaborate service Is the oruer. There are
d few kitchen from wmcn as many people
are served, but they are INSTITUTIONS OF Que
Kind or another and all the people are
served at the same tIiue ana with the same
articles OF foou, ana everything Is Cooked 1T
once in big pots. Here everything, or
COURSE, is cooked To order,
The Waldorf Astoria kitchen is Ike
huge department store. 1t Is uiviued INTO
tries and the walters department.. The
Kitchen proper is in charge OF the cnef,
AdrIen IeHue," introducing the man him
self. ''-Adrien mas his kitchen divided
again into various departments, and he
has under him from . TO 100 learned
COOKS, WHO command salaries aging rom
S7s To $500 month. These COOKS are
the men in white coats, aprons and caps,
who are presiding here at the long rows
tt,..,.- I..-f..
as sacred 3s the Red Cross people do
theirs, and | wouldn't give much for the
life OF scullion who by chance put on a
cooks coat or cap. II Is mark OF honor
when cOoS gets high enough up ia the
art or science of cooke 10 be aIIo wed by
the chef to adopt That UNIFORM.
One depar turnJ Is devoted 10 roasting,
another to broiifng, tInrd TO rryiug, anu
the one mex, whicn is uhderc q woman, TO
tue preparation OF vegetables. this depart
Inent in trout of US il given over entirely
to soups and sauces, ans. a mother, and a
very important department. isthat devoted
TO the serving OF raw articles, colu meats
ana salads. Each one of these depart
ments, like all the Others / haven't men
uuiieu, Is pr ;siue,r over ny an expert, who
is InuividuaIiy responsiLle5ipr every order
filled in Ills department Take the sauce
COOK Tor an example, and, by the way,
he gets $500 month. Suppose waiter
brings back 4 dish w hiGn tins cook has pre-
pared saying the person who ordereu it
is dissatisfied. He takes the dish to the
chef ana the chef goes with it to the
sauce cook, ,ind finds out what is wrong,
anu ir necessary Caiis the sauce Cook dOwn.
Sometimes Sae sauce cook has forty or fifty
orders at once during the busy hour and
when this is the case he appoints two or
three of the most expert men under him TO
help superintend the filing of these orders,
but they do not share Ills responsibility to
the chef. However remarkably few dishes
are returned to the Kitchen as unsatisfactory.
when one is returned the rule is not
to question the matter or to exchange
words about it, but to serve the guest
with anything else he wants. Now, the
other day happened to see myself
dish OF lamb chops returned. An epfcure
would have said that they ere perfectly
cooked, but the man who ordered them
simply said TO the waiter, L don't like
these lamb ..lops.' He didn't say whether
they were cooked too much or too little,
and the waiter would have been severely
reproved had he dared to p a him why he
didn't like them. During OYSTER season
we serve from three TO ft.ur thousand
plates of raw oysters daily, and can
remember the time when one singl, plas
has been sent back.
But to get back to the kitchen proper.