The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1898-01-29
INTERIOR VIEW OF
ONE BIG KITCHEN
Said TO be the Largest Kitchen 10 the
World.
At THE wALDORF.ASTORiA HOTEL
system That Makes 1t Capable OF
Filling the Smallest order and the
biggest with the Same Ease-.its
Accomplished Chef The Art Of
Dining twenty Years Ago and Now d.
From the New York sun.

From the New York sun.
There is d Kitchen in this city con-
Quoted Sust like an enormous depart
nent store, II is in the Waldorf-A..
toiia and is the biggest kitchen in the
world. Things arr SO svstematized
down In that basement that the work
goes On as If the Kitchen were run ny
machinery. and well oiled machinery
at that. with multitude of hungry
people upstairs waiting to be fed, one
would imagine that there might be no
end of fussmg. fuming and flounder-
lug around below among the cook pots.
but fhat is not the case. Things move
along a. quietly and evenly and
smoothly as they do in Il well-retsulat-
cd family Kitchen. ever more so. per
haps. for Tn" cooks in this mammoth
kitchen aren't allowed to have any
heaIN or other company around. The
most humhl" guert can get his little
dish of fried homny and sausag"s or
whatever he wishes just as promptly
rs ten course dinner. every course
consisting of tlinGe oNt OF season, is
served tu he cpiCurc.
\ woman reporter found herself wan
derin" around in this kitchen tho other
dav lust when luncheon vas being
served upstairs. Sh, hardly l.noN how
sho got there. bccause the kitchen is
protected far more carefully from in
trudcrs than aye the tlnr pallprs, re-
crptiOn rooms and galleries of the big
hotci. But She was there and - the
bosses of III, various departments con-
Guided 10 make the hesr pf 1t ana treat
her w"ll. Al fist size was almost ia2ed
by the very higness and cleanliness
and silence uf the pIa",. but when a
high officer nf lrG realm Il big-bodied
big-h"aG,d. hAu,!ipmplN-iaCo young
man. stepped NJ aui said. "Wuuldn't
yru Ike - take ;. look around she
recovered th" use or tongue and limbs
avn after that Il WG. nip ana tuck be-
tween thom asking AMI answering
questions.
TIE BI'lEE.
This young man turned ont To be the
iuYer for thn Kitchen. ii buys every
thing thut is consumed in the Waldorf
Astoria restaurants. dining rooms, tea
rooms. cafe ana barioUES. from oys-
tcrS To coffee. and he - So modest that
hc doesn't think that il is any job at
all to DO thia. He doesn't even want
to see his name in print. He said. This
is the largest ritChCn IN tho world
where elaborate service is the order
There are few Kitchens from which
az many peouin ,rc served. hut they
are institutions Of one kind or another
and all the DCnpl" are served at the
same time and with the sane articles
of food, and everything is cooked al
Unce in big pots. Here everything. OF
course, is cookcl - order.
The Wald"rt-Astoria kitchen is like
d huge department. store. 1t is dirid.
ed into the Kitchen proper, the store.
room. ard pantreH and the walters
department. The kitchen proper is il
charge Of the chef, AdrieE Tcnue." in.
tro lucing the mar himself, "Adrier
has his kitchen divided again int,
various departments. ana fe has m,dei
him from - to leo learned cooks whC
command salaries ranging from $15 Il
5000 a month. These cocks are the mel
in white Coats. aprons. and caps. wh'
are presidinG mere at the long rows o
ranges. They consider their uniform
as sacred as the Rcd Cross uCoDle d.
theirs. and | wouldn't give much fu
the life Of a scullOu who by chance pu
on cooks coat ~ cap. II is Il mari
of honor when Il ,J"k gets high enough
up iu the art q" Sciruue ot cookery I
De allowed by llr cAef To- adopt tina
uritumG
StRufNISTCNS;
enc department. rs devoted - roast
irg, another to 'lDhng. Il thild {
f!%'rg, and the Ono next. which is un
Der 4 woman. - the p"pnaratiun ,
Vegetables; This dtnartn. III il iron
of uS il given over entirely To soup
and sauc"s. ANA another. and a yer
Important department is that devote
Ia The serving uf raw articles, CO!
meats. and salads. Each one of thes
Experiments. like an of the others
hayea't mentioned. is presided ovt
10y an expert who is individually re
sp"nsihl" for "Very order filled in hi
Department. Tax" the sauce cock [,
an example. ana. hv ;he way. he get
Si'p month, Supposa Il waiter bring
back dish which this cook has pre-
pared, saying IN" person vino uIdere
it is dissatisfied II" takes the dish
the chef and the chef goes with it
the sauce cook, ana finds out what
wrong, and ir necessary calls the sauC
cook down, sometimes cbe sauce coo
has forty OF fifty orders at once du
iue The busy hour, AMI when this
the case HE appoints two or three
the most expert men under him to he
Superintcnd the filling of these order
but they do not share mis- responsible
ty to the chct. However, rcmarkab
few dishes are returned to the llitch.
as unsatisfactory. When one ;s /
turned the rule is rot 10 question Il
matter or to exchange words about
but to serve the guest With anythiI
else he wants Now. the other day
happened to see myself dish of Ian
chops returned. An epicure would La
sad that they were perfectly cooke
but the man who ordered them silnp
said to the waiter u don't like the
lamb chops He didn't say wheth
they We're cooked too much or too Ii
tie, and the waiter would have be-
severely reproved had he dared TO a.
him why he didn't like them. Duril
the oyster season we serve from thr
to four thousand plates of raw Oyste