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(Tuesday, INT: Laundromat)
unnamed woman: Seriously, you're a chef, aren't you?
JH: I'm actually not a chef. I'm a cook.
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unnamed woman: Are those not synonyms?
JH: No. Chefs create food, cooks just follow orders. For the time being, I am a cook, but I hope to have enough experience and respect to be a chef some day.
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JH: Some places are more formal than others. I've worked in kitchens that followed the Escoffier rank system, with a chef, sous-chef, different types of cooks, commis, et cetera, and other places that just had three guys who all did whatever needed doing.
JH: As a general rule, if the main course cost you more than forty bucks, assume the guy that made it had a rank and an ego to match.
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unnamed woman: And does the extra formality and discipline translate to tastier food?
JH: The guy whose paycheck depends on it will sure tell you it does!
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