I've always been fascinated by the French Top. I now have a new appreciation and respect for it.
In my tiny home kitchen I'll keep pretending my glass top induction burner is the infamous plaque coup-de-feu, as I sip Bourdoux to French accordion tunes.
Loved your description of the essence of the equipment and it's important on the entirety of the kitchen, what a cool perspective and I dig your writing voice! I would be interested to see your unique take on blast chillers, my current obsession related to food waste rescue strategies. Following!
LOVED this! The flat top. It's the sawed off shotgun "loaded for bear" , big shot with a slug seated last in the line, of the professional kitchen. Your description and relation speaks to generations of chefs. They have been the center of the finest kitchen's i worked in, and I still dream of owning one in my restaurant salon. Will expand when we meet.
Wonderful writing as ever and thank you so much for mentioning my little newsletter. Honoured!
I've always been fascinated by the French Top. I now have a new appreciation and respect for it.
In my tiny home kitchen I'll keep pretending my glass top induction burner is the infamous plaque coup-de-feu, as I sip Bourdoux to French accordion tunes.
Thanks for the post.
Loved your description of the essence of the equipment and it's important on the entirety of the kitchen, what a cool perspective and I dig your writing voice! I would be interested to see your unique take on blast chillers, my current obsession related to food waste rescue strategies. Following!
Yes! Was just having this conversation yesterday with some ex-line cooks!
RIGHT? =)
LOVED this! The flat top. It's the sawed off shotgun "loaded for bear" , big shot with a slug seated last in the line, of the professional kitchen. Your description and relation speaks to generations of chefs. They have been the center of the finest kitchen's i worked in, and I still dream of owning one in my restaurant salon. Will expand when we meet.
Thank you! I thought you especially (and all the other English-speaking cooks reading this) might get a kick out of the coup-de-feu thing.
Last couple weeks were super busy but I’ll finally have time to swing by next week, probably Tuesday. Looking forward to meeting you!
Travelling until Wednesday.
I’ll swing by Thursday then!
I will be in shop after 5. Coming back from NC that morning. Looking forward to meeting you.
C