One thing I miss about working in kitchens is the sound of the dinner rush. I liked the bang and clatter of the line, hearing Chef as he called out the orders, and – most of all- hearing a table’s order make its way through the kitchen.
As diners progressed through a multi-course meal, each station in the kitchen would receive its ticket on old-school printers. You could hear the printers as they spat out orders in garde manger for the amuse bouche and cold starters, the line for hot starters and mains, and then in pastry for the desserts. It was symphonic, and I never got tired of hearing it.
