Drunk 4 in the morning post

Food — By Crust on April 19, 2009

chef and charcoutrie master sous chef

chef and charcoutrie master sous chef


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Where did you go? You did the right thing. I'll never see you again. I'll drive you to the air port.

Where did you go? You did the right thing. I'll never see you again. I'll drive you to the air port.


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I love Boneta because I worked at Feenie’s when Lumiiere was in full swing. I saw Jeremie succed as a sous chef and now he is a great chef and it is really good. I feel at home when I run up the stairs of Boneta to get some panko, like running up the stairs at an old character home, and just as fun. He bust my balls during service and he leads a good team. When it is slower he uses the opportunity to do more complex garnishes and charcutrie. You are bound to succeed if you do that. If it is slow they will do the harder garnishes, that are beautiful, that will challenge the cooks. If it gets busy we will change it. Yeah, I’m drunk after my last night + Kyle’s going away party at the Cambie; but I had a good week. Did I mention that they have a linen service, they do a pot stock every second week to keep their ‘all clad’ ( I like deymeyer, but all clad are just as good but 1/2 they price, I’ve seens some bad pans in my short carreer and good pans are key) looking new and they have the best staff meals. I had du puy lentils and braised pork bellly for staff meal and a negroni after my shift. All week I had killer staff meals and they give the cooks the option of end of the shift cocktails, beer or wine. Not just draft beer.

2 Comments

  1. Ac says:

    Did I just see you on your way to Chinatown for some fatchoy?

  2. Daniel says:

    Moosehead? I thought you chefs had pallets?

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