“Can Anything Else Go Wrong?”

Story 4

Tuesday, March 10, 2020

The pastry chef looked distraught. The convection oven died. She checked the outlet and fuse box but could not get the oven to work.

“Can anything else go wrong?” said the pastry chef to nobody in particuliar.

For a moment, the kitchen crew laughed. The chef looked at his watch and then at that tray of creme Brule sitting in the oven.

“You’re not going to get that finished in time for lunch. Are you?”

The pastry chef shook her head. She tapped her foot on the floor.

“You got anything in the freezer?” asked the chef.

Both walked to the freezer box.

“We’ve got sorbets leftover from last night’s dinner service,” said the pastry chef.

The chef scratched his head.

“More than three types?”

The pastry chef lifted the freezer box cover. Along one side were conatiners of sorbet.

“Five types,” she said, smiling for the first time all morning.

“What do you have?” asked the chef.

The pastry chef flipped the freezer cover back open. She placed each container on a table.

“Kiwi. Raspberry. Mango.Lemon. Grapefruit.”

The chef looked back at his watch.

“Give me an idea for a sauce to serve with your sorbets.”

The pastry chef looked confused.

“A sauce with my sorbets?”

The chef glared at ther pastry chef. Suddenly he started tapping his foot on the floor. He tapped three times and might have continued if not for the restaurant manager calling his name. The manager stood at the kitchen door.

“Can I see you for a minute,” said the manager to the chef.

The chef turned back to the pastry chef.

“You’ve got two minutes to come up with something.”

The chef followed the manager into the dining room.

“They’re thinking of shutting us down,” said the manager.

The chef took a step backward.

“What are you talking about?”

“The cases are cliombing. Everyone’s worried.”

“Shut us down?”

The pastry chef pushed through the kitchen door. She had one foot in the dining room and one in the kitchen.

“Praline sauce,” said the pastry chef.

The chef and manager stared at each other.

“That’ll work,” said the chef. “At least for today,” he added flatly.


Recipe for Praline Sauce:


Story 3-Monday, March 9, 2020

The sous chef worked the saute station because he was shorthanded cooks. One called in with a fever. The other had the chills. A bevy of tasks ran through the sous chef’s mind as he added chicken broth and balsamic vinegar to a pot while swirling in butter. Meanwhile conversation amongst the cooks continued.

“We were at the hospital last night.”

“Not you too?”

The sous chef shook the pan. His hand squeezed the pot’s handle.

“No, not me,” said the sous chef watching the liquid reduce in the pot. “Her father is eighty-one. We called an ambulance. They took forever. We only got to Elmhurst at midnight.”

“Wasn’t he just in the hospital?” a cook asked.

The sous chef shut the flame. A cook held a sieve for him. Another set up a bain-marie. The sous chef poured the liquid through the sieve.

“Two weeks ago, right before his birthday. Last night he felt feverish and started coughing.”

The head waiter entered the kitchen.

“We’ve had several cancellations.”

The sous chef looked at the wall clock above the kitchen door.

“That sucks,” said the sous chef. “You mind if I make a phone call?”

The sous chef stepped away from the line. The cooks continued talking amongst themselves. All had trouble sleeping. One got up early to watch the news.

“You saw that photo?”

“What photo?”

“The president shaking hands with the congressman.”

“You heard about that congressman, right?”

The floor staff entered the kitchen. They wiped menus with damp cloths. The excitement gone from their faces. One asked the floor manager if she could leave early.

“Let’s see how it goes,” said the floor manager.

The sous chef returned to his spot behind the line. He set saute pans on the stove without saying anything.

“You okay?” a cook asked.

“He’s positive.”

Nobody said anything. The floor manager sent his crew into the dining room.

Seven minutes later the first order arrived.

Sauteed chicken with balsamic glaze.