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Hot on the heels of installment one: I get taken under a "real" cook's wing!

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Comments

Julie (HiDeeHoGal)

The asbestos hands/forearms thing is so real. Unfortunately it's not permanent. The cold food/pantry prep still requires heat for many items. I recall yoinking hazelnut crusted chevre balls from the fry basket (lifted from the oil of course) onto a plate of baby spring mix with my bare fingertips. That salad had another heat prepped element - caramelized pear slices. What molten sugar? My veteran chef was named Jimmy and 3 months into my tenure he was fired for cussing out the owner of the country club. He liked me well enough but he warned me away from career cooking.

Kalle Flodin

This is a great read, thanks for sharing

NATE WINSTON

Onstad your writing really is outstanding, thank you for sharing. I'm delighted with my recent Patreon purchase!

Doctor Link

This was a really good and interesting thing to read. Just making sure I comment on this stuff as well as “like” it so you know people are digging it.

Thomas Ellis

Really enjoying this series, but also dying to know more about the weird ham.

Jay Williams

This is really, really good stuff, Onstad. I hadn’t had time to properly read and digest these before now, but damn. It’s very vivid and personal- a period which you may not wish revisit often or in more detail, given how personal it appears to the reader (or, at least, to this reader), but the depth and thoughtfulness of it makes for great reading. Thanx