or Connect
ChefTalk.com › Culinary Schools, Cookbooks & Cookware › Cookbooks › Gastronomy & History › Come In, We're Closed: An Invitation to Staff Meals at the World's Best Restaurants › Come In, We're Closed: An Invitation to Staff Meals at the World's Best Restaurants Reviews

Come In, We're Closed: An Invitation to Staff Meals at the World's Best Restaurants Reviews

Jim Berman

When Cooks Cook for Themselves

Posted

Pros: Honest food, genuinely captured, captivating

Come in, We’re Closed Christine Carroll & Jody Eddy   Reviewed by Jim Berman     There are few cooks, if any, which do not tire of the food served in their own places. For one reason or another, it is overload to be around the same food every day. Yeah, yeah, menus change and seasons change and products change. Still, there is a monotony that can set in with eating what you serve day after day, shift after shift. Does that mean that there is no mojo in the food we serve to our guests? Certainly not. But, imagine making and eating an omelet for breakfast everyday for three months. Consider Mumford & Sons listening to music; I would guess they wouldn’t...
(read more)
ChefTalk.com › Culinary Schools, Cookbooks & Cookware › Cookbooks › Gastronomy & History › Come In, We're Closed: An Invitation to Staff Meals at the World's Best Restaurants › Come In, We're Closed: An Invitation to Staff Meals at the World's Best Restaurants Reviews