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Tablecraft 119A Single Rangette w/ Chrome Plated Finish, 1500W/120V
$141.90


Rubbermaid FG9VBH 100000 HEPA Backpack Vacuum Cleaner, 10 Qt, Filtration, Closed Bag
$298.80


Bon Chef 50113 6-ft. American Buffet Station w/ 5-Cold Wells
$9,936.07


BUNN-O-Matic 36984.0000 Drip Tray for iMIX3
$16.80


T&S Brass B-0102-B Pot and Glass Filler with Straight Nozzle
$97.52


Polarware T4710 Server, 10 oz, Gooseneck Type, Handle and Cover, Stainless Steel
$4.01


Metro 5MPB Super Erecta Stem Caster with Brake, 5 Dia., 300 ll Capacity
$24.64


Metro BCUB2 Utility Bin, Fits BC20302D Cart, Includes Holder, Black
$28.80


T&S Brass B-1107 Faucet, 10 in Swing Nozzle, Back Mounted
$91.96


Metro 9990P Super Erecta Label Holder, 3 in x 1-1/4 in, Gray, Snap-On, No Labels
$1.91



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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