As we lingered after an excellent dinner at Ginkgo in Fairfield, I saw the chef in his white jacket join other members of the staff at the empty bar for a late-night supper. On the way out, I veered over to offer a word of thanks to him for a dinner we enjoyed very much. He smiled broadly at the compliment.
The kitchen crew in a restaurant usually toils in anonymity. Called in the trade the “back of the house” and sometimes re-branded as “the heart of the house” the kitchen, often out of sight, is where the magic happens. Celebrity chefs and open kitchens have let in a little light for curious restaurant patrons, but most of us leave a tip, thank the server and head home.
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