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Rubbermaid FG105900 BLA Self-Dumping Hopper, 1 cu yd Capacity (1000 lbs), Tilts, Forklift Capable, Black
$1,247.25


Metro C515-CFC-U C5 1/2-Height Heated Proof & Hold Cabinet, Clear Door, Universal Slides
$1,445.00


Metro C515-CFC-L C5 1/2-Height Heated Proof & Hold Cabinet, Clear Door, Lip Load Slides
$1,488.78


Doyon DSF022 Dough Divider/Rounder, Semi Automatic, 22 Portion Capacity
$9,750.00


Doyon LSA620 Bench Model Reversible Dough Sheeter w/ 22-lb Dough Capacity
$8,000.00


Carlisle 36141603 Slim Profile Dust Pan Combo, Black
$14.32


Carlisle 3633405 Microfiber Terry Cleaning Cloth, 16 x 16-in, Red
$1.92


Carlisle 364724800 Dust Mop Frame w/ No Handle, 48-in Oblong
$5.58


Browne Foodservice 502723 Elegance Teaspoon 18/0 Stainless Steel
$4.85


Metro 1WS18C Super Erecta Chrome Shelf Support For 18-in Shelf
$16.94



The practice of being a great chef is in many ways not unlike the craft of an orchestral conductor. These artists equally breathe life into their unique creations, and sharing their skills with friends and loyal followers is both craved and coveted. Although their toil is rarely applauded, they live vicariously through this enjoyment that they create for others, this invitation to come and share their vision.

The great conductor Leonard Bernstein once said that “The measure of success of any great work of art is the extent to which it makes you an inhabitant of that world, and the extent to which it invites you in and lets you breathe its strange, special air.” Mr. Bernstein was almost certainly speaking of the art of music as he uttered these divine words, but this description could also include the world of fine cuisine. The musical conductor, which in French is termed “chef d’ovchestre”, has the impossible task of turning dozens of musicians and thousands of notes into a coherent, beautiful sculpture of sound. And the person who is entrusted with this position is not generally a young artist with a few years of experience. It is rather a master who has spent years working his way up a tiered ladder, and who now can almost telepathically impassion large numbers of creative people with the mere lifting of a baton. Not unlike an experienced chef. [read more]

 

by Etienne Coffinier and Ed Ku

 

by Ariel Cudkowicz





           

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