In this fascinating essay at Life & Thyme, Katie Bell writes about the importance of language in the professional kitchens of restaurants. She points out that the special terms and names used between chefs and staff serve multiple purposes – building camaraderie, to reinforce philosophy, to teach, and for so much more. Here’s a small sample:
For the majority of us, picking up that language is a rite of passage. On my first job as a host in a nice restaurant in Colorado, I entered the kitchen to a host of words I knew, but in a context that made no sense. I had so many questions. What is this four top? Why do they keep saying deuce? Who is taking a turn? What is this girl calling a double seating? Why does this guy keep screaming corner every time I walk around one? Why is that cook telling me there are eighty-six chickens? What does it all mean, and why is everyone getting so excited about it?
Click on over to read the rest of it!