The best sounds in the world, part 1

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.

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

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