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BakeMax BMSPS15 BakeMax Single Pass Sheeter, Rolls up to 15 in Dia. Doughs
$2,460.00


Rubbermaid FG758088YEL 35 Qt. Mop Bucket & Wringer, Yellow
$69.90


Polarware C7911 12 in Aluminum AdvantEdge Cover With L-Shaped Handle, NSF
$11.17


Frymaster RE17SD2401 50-lb High Efficiency Fryer w/ Analog Control, Enamel Cabinet, 17-kW, 240/1 V
$3,751.00


Rubbermaid FG355188BLA Slim-Jim Trolley, Black
$50.04


Rubbermaid FG9F9700BLA Sheet Pan Rack For 26-Pans
$405.30


Rubbermaid FG397000 BLA 35 Gal Landmark Series Classic Container, Black - Panels Sold Separately
$393.81


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


Metro 5MPBX MetroMax Q Stem Caster w/ Brake, 5 D, 300 lb Cap
$26.88


Metro 1WS14C Super Erecta Chrome Shelf Support For 14-in Shelf
$16.06



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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