The juice started to slowly ferment.
Being organized in the kitchen is crucial. Seeing cooks working off of a dirty, disorganized, discombobulated station is my equivalent of fingernails on a chalkboard. I can’t stand it – mostly because it shows in the finished product. As a young cook, it was practically beat into my head by my chefs – “Neat, Clean & Organized. Neat, Clean & Organized. Neat, Clean & Organized” – until it became my mantra. Words to live by, even to this day.
Ironically enough, some of the most gorgeous and pristine plates of food I’ve ever seen have been produced by colleagues of mine that have apartments resembling the Fraggle Rock Garbage Heap, yet in the kitchen, if their offset spatula is one inch out of place, or the lines on their tri-folded towel don’t perfectly line up, it is enough to drive them to an obsessive compulsive frenzy. Even the most disheveled people find that they can succeed by keeping order amidst the chaos. A perfectly organized station can provide the sense of having one’s own small, calm piece of real estate in the middle of the storm.