Escoffier On Line

A Monday Night In Buffalo
By: Chef Joe George

When I stepped out of the car my foot went directly into an ankle-deep puddle of slush; a cross between rain and melting snow pelted my face. It was 9:15 on a cold November evening in Buffalo. I'm not sure why we chose this particular bar to stop into, probably for beer, sure, but also to see if a friend of ours was working that night. We went in through the nondescript door off the parking lot in the back, if you weren't familiar with it there was no way of telling it was an entrance--there was no sign or marking of any sort.

Chef's Tales
by Chef Michael Saxon

Preface from Chef Saxon- " I was conducting a pre-opening of a 1200 room hotel in Hong Kong and was asked out to dinner by my team and this is what happened."

I interviewed all the staff for my area, made my choices, and told them we would call them closer to the date. The principal assistant I had chosen, Tan, was a great guy, and he suggested that since it was now winter in Hong Kong, I might like to go with him to a game restaurant to explore possible menu ideas. Not really knowing what he was talking about. I went along anyway because I was keen to try as many new things as possible. We arrived at the appointed restaurant, which was located down a back street, or more rather some dark alley, such that you would never be able to find it a second time even if you wanted to.