Pet Peeves in the Kitchen?

Yeah I have a few.

Not saying BEHIND or something and just appearing like a Ninja out of the blue.
Everyone hates that, that was an easy one.

When someone says "Do you know how much we are charging for this?":
Yes I know how much we are charging but if you want more of product X on the plate...SAY THAT

Waiters that cant remember the basics of a dish.
I know I work with the food all day. Prep, Cook, Plate. I have to know what is in it. Waiters should have SOME grasp on the contents of dishes enough to not KILL someone in the dining room.

Shitty leaves from a previous cook.
It amazes me that the ones that most frequently complain about YOU not leaving the station very nice are the ones that leave you FLAT to start your day. To open the fridge only to RESTOCK everything, prep I am ok with, but if you can take your ass to the walk in and bring up what we have left so you can start the day....you are a dirt bag. The exception being that YOU are the person working that station the next day. You can always be a jerk to yourself.

There is SOOOO many. I really just wanted to write a little something and the state my head is in right now...this is all I got.

The LeMans of Cooking

The masterminds at A Razor, A Sharp Knife are doing something quite amazing. So amazing that I wish I knew earlier and was able to join in or at least GO to it.

They are going to cook 3 meals in 24 hours.
Breakfast, Lunch and Dinner.
8 courses per meal.
EVERYTHING FROM SCRATCH!

They will start prepping Friday nite and get to cooking in the AM on Saturday. I think the best part is that they will be demoing, instructing and interacting with anyone that buys admission to this culinary carnival(over $300 for all the meals); infact your participation is expected and requested.

Looking over this blog, I love what they are doing and only hope I can start pushing myself like this. They have a great culinary/gastro point of view that really intrigues me. Take a look for yourself and you will see what I mean.