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His most celebrated client is Alain Ducasse, currently the most decorated chef in France with six Michelin stars. Ducasse has a restaurant in Paris (three stars), another in Monte Carlo (three stars), and more recently a third in Haute Provence, at Moustiers Sainte Marie.
Peter Mayle • Encore Provence: New Adventures in the South of France (Vintage Departures)
Chefs start with raw ingredients and then try to figure out what they can create with them.
Jay Acunzo • Break the Wheel: Question Best Practices, Hone Your Intuition, and Do Your Best Work
The Underground Culinary Tour: How the New Metrics of Today's Top Restaurants Are Transforming How America Eats
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“Yes, Chef!” Ronald replies. “That’s a good answer,” LiPuma says. But LiPuma is having a problem with all the “Yes, Chef!” he’s getting. When he calls out a quantity of something, he wants them to tell him what they heard: Two fish! One pork!
Dan Charnas • Work Clean: The Life-Changing Power of Mise-En-Place to Organize Your Life, Work and Mind
the fact that it resembles what it is: a familiar, worn, old-school brasserie of the Parisian model.
Anthony Bourdain • Kitchen Confidential: Adventures in the Culinary Underbelly
Stock. Stock is the backbone of good cooking.
Anthony Bourdain • Kitchen Confidential: Adventures in the Culinary Underbelly
The Zen-like work habits of so-called blue-collar cooks in the best kitchens stand in stark contrast to the wastefulness of the white-collar world of messy desks, endless meetings, bottomless e-mail chains, and general half-assedness that plagues even the best of companies. But is it fair to compare the kitchen to the office?
Dan Charnas • Work Clean: The Life-Changing Power of Mise-En-Place to Organize Your Life, Work and Mind
