Taste by Kris Bryant

Author:Kris Bryant [Bryant, Kris]
Language: eng
Format: epub
ISBN: 9781626397194
Publisher: Bold Strokes Books
Published: 2016-08-27T04:00:00+00:00

Chapter Sixteen

Everything about Murphy’s Restaurant screams money. The décor, the massive wine cellar, the local artwork. I’m already in love with this place. As calming as the restaurant is, the kitchen is anything but. It’s thirty minutes before service and we’re learning our roles. As runners, we will carry the dishes out to the tables. This will enable us to view the plates, ensure they are hot, and compare with the order. We’re to be encouraging to one another, not critical.

One of the main rules in a kitchen is don’t piss off the chef. The chef indirectly affects tips, so good, hot food equals nice, fat tips. It also will bring about more business to the restaurant if people are saying, blogging, tweeting their recommendation. Murphy’s is already top notch in our city. It’s tough to stay on top and we really need to try our best to not give them a bad night. The Executive Chef is nervous. I don’t even want to know what Taryn did or had to do to make this happen for us, but he is reminding us time and time again to check the orders, ask questions and don’t screw up. I’m glad we are cooking second. It will be easier to get in the zone after having delivered plates of the food we are to make tonight.

“So, who’s cooking first tonight?” the Executive Chef asks.

Scott is first to jump up and into Chef Randy’s personal space. I just shake my head while others chuckle at him. He turns and scowls at us. I smile sweetly at him. I don’t know where Taryn is, but I’m sure she’s close by. Her reputation is on the line, too. She would cringe if she saw Scott right now. The others join in and they move to a corner to discuss the responsibility of the first shift.

I turn to the waitress I’ll be following tonight, Julie, and draw her into conversation. She’s very cheerful, yet not obnoxious, and knowledgeable about food. Ironically, she’s working at the restaurant to put herself through law school. I don’t tell her about my exact opposite decision. She loves working at Murphy’s because the tips are huge and she only has to work three nights a week to live comfortably. I bet the chefs make good money here, too. Maybe if I do a great job, I can apply here and work my way up to Executive Chef sometime before I retire.

“Okay, chefs. Let’s get this started,” Randy says. I follow my waitress to the front of the restaurant near the bar where the waitstaff reviews specials. The chefs will cook up a plate for the entire staff to taste so they can recommend the food. Tonight’s special is parmesan encrusted tilapia with wild rice and spiced carrots. I’m anxious to try Chef Randy’s cooking. We review wines and what proteins they pair best with. Technically, we aren’t going to recommend, but it’s still important to know so I am hanging onto every word.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.