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Sunday, 29 May 2005



Glad to see you back! I've only recently had my heart gripped by the culinary prowess within, and you're right about how addictive it actually is!

P.S., my argyle cards are nearly ready...but I've also unveiled summer toes at the Walrus too!


I remember those days, cooking at Pasta Moon. The head chef at the time and I got along very well. We had an amazing synergy going, and fed off each others' creative engergy [pun intended].

As sous chef, I always got to the restaurant by 8:00 a.m. to direct the prep cooks, and get all the fresh produce, meat and fish properly stowed away. I was head chef for the lunch crowd, and had to decide on my specials, and get the preparations under way. The head chef, Per, would arrive as the pantry chef and I were breaking down after cooking around 200 lunches. The last meal was for Per and I to share, as we discussed what had actually come in, vs what we had ordered, and what we were going to do with it.

"The venison came in; I can use some of those Tuscan brandied cherries that Italia brought us a dozen cases rather than the dozen jars we ordered - it won't be sweet, oh no" Per might say. I would respond "Ah, if you'll do venison with brandied cherries, I'll do a soft polenta stuffed with sour cream, and those french green beans with walnuts". Per would shout "That sounds disgusting, let's do it. They'll love it." And off we would go.

I would get the wait staff going around 4:30 p.m., and Per, the crew and I would cook until maybe 10:00 p.m. then break down the kitchen; I would cook for the crew and bank out the wait staff. Then Per and I would meet over a glass of wine or a Morelli beer to go over the faxes from our suppliers, and decide what we would order for the morrow.

I would generally lockup around midnight - a SIXTEEN hour day. One day a week I worked a half day: 8 in the morning until about 5 in the afternoon. One day a week, I was off.

Lot's of fun though. I won't even say what I was paid. Not nearly as much as I make in high tech.

Laura - sorry I missed you when you were back in the Bay Area. Hope you had a great time. BTW, I've applied for a part-time gig with Dan Gillmor's new venture, Bayosphere. Would you mind stopping by, and saying a few kind words in the comments at

Hiring Bayosphere Hosts


Nice website … no doubt … I’m developing a website for the english speaking community of Paris, thinking, what about a link exchange, since both of us are speaking about english speaking Paris !!! Here is my site …


hi laura, how's everything? miss you around here...

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