Word: kitcheners
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First it was a chef; now it's a waiter. Restaurant workers just can't help spilling the beans. Anthony Bourdain's tell-all Kitchen Confidential was a breakthrough best seller, and Pete Jordan's Dishwasher book and blog developed a cult following. Now Steve Dublanica has penned Waiter Rant: Thanks for the Tip - Confessions of a Cynical Waiter to expose the curmudgeonly inner life of restaurant servers. The book, based on Dublanica's witty blog, hit the New York Times best-seller list this week. Dublanica, 40, who recently retired after nine years of waitering in New York, spoke...
DUBLANICA: You really want to know? There was a customer who ordered a hamburger and was just being crazy about it. He sent it back three times because he said it didn't taste good. Finally two guys played hockey with it in the kitchen. They used brooms as hockey sticks and dustbins as goalposts, and they knocked it around. Then they washed it off and gave it to him. He said, "Now it's good...
...Hercules transport plane that brought us to NEEM. It's maybe --9°C (16°F) on the ice--balmy, as far as summertime goes on the Greenland ice sheet. Dorthe Dahl-Jensen, the motherly Danish field leader of the NEEM project, greets us at the camp's main kitchen, dining room and work space: a toasty geodesic dome straight from the winter dreams of Buckminster Fuller. I quickly learn that a great deal of time in an arctic research camp is spent preparing and sharing food. In part, that's because the body churns through calories in the cold...
...shihuahuaco, cabreuva and caoba. Gray slate from Brazil was used to finish cabin walls, and the bedding is made from Peruvian cotton. There are no TVs in the cabins - only huge windows that provide panoramic views: "Nature's plasmas," says Aqua CEO Francesco Galli Zugaro. Meanwhile in the kitchen, baby-faced Peruvian chef Pedro Miguel Schiaffino - veteran of two Michelin-starred restaurants in Italy - sources many of his ingredients (from fat river escargots to Amazonian basil) directly from Iquitos' Belém market to create dishes such as bass ceviche with sweet plantain and hearts-of-palm souffl...
...what the scientists at NEEM eventually hope to drill through. The polar horizon stretches to all sides without landmarks, save for the black and red flags that mark the boundaries of the camp, the red sleeping tents and the heated main dome, a geodesic wooden structure that is the kitchen, conference center and overall heart of NEEM. The result is scary, when I ponder how tiny and isolated I am against this vast sheet of ice, a white void without plants, animals or even rocks. It's also really, really cool...