How scary is this first speed challenge? As you move up the food chain as a chef, is it possible that you lose some of that prep-chef speed, when it comes to taking down, like, 40 chickens or whatnot?
A year ago I wouldn’t have admitted it, but its true. You DO lose some of your speed. I can feel my Super Chef speed being drained away by that vile, despicable, chef kryptonite known as meetings. Most of them are about how to motivate my staff. I always have the same answer: “A stick! Duh!”
Is there a solid corn dekerneling technique? Sometimes in my farm mags, see special tools for it, but I always just use a knife. Not sure if mine would pass muster with Chef Cora, though.
Always just use a knife. Flip the knife around and use the flat edge to “juice” the corn if you so desire.
Chef Cora? Let’s talk about “Chef” Cora. She’s not a chef. Not by a longshot. She’s a media creation. True, she was sous chef at the Old Chatham Sheepherding Company Inn for a year (now closed) and was Chef de Cuisine at Bistro Don Giovanni for, like, half a year. But from that to Iron Chef? Nada. She’s deliberately kept her career off her bio because there isn’t anything there. We deserve better. She’s not qualified to judge toast, much less pasta. And, before my wife jumps on me for being harsh to Lady Chefs, let me repeat that some of the best chefs I’ve worked with in the business are women. Missy Robbins at A Voce, Meg Grace at The Redhead, Melinda Bradley at Canon Seattle, Melissa Close at Palladio — I’ve been honored to work with them all. Cat Cora? Not so much.
You forgot Lisa Griffin! What is Grayson’s disconnect here with the pasta? I mean, she pulls it out, but that was like a hot mess. Is pasta-making a skill you can lose if you don’t use it?