Author: Miss Dyyna
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Massacre at Squash Field
It was a cool, cloudy day in the late afternoon of Tuesday, November 18th. The sky was dark blue-grey and there was a light, hollow breeze from the south. The grape leaves, painted in fall reds, oranges and yellows, were rusting and letting go of their vine hosts. I was in the east field dressed…
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Thank you, chef, may I have another
The more and more I work in the restaurant industry the more I am dumbfounded by the unprofessional and down-right abusive behavior that goes on and is accepted by everyone as the way things are. Why is it acceptable for a chef to make abusive and even racist or sexist jokes, yell, or even throw…
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Help Wanted: Executive Chef
POSITION SUMMARY This position provides experienced culinary leadership, training and support to the BOH (back-of-house) staff while maintaining fiscal management over the entire Restaurant. PRIMARY RESPONSIBILITIES Job responsibilities include, but are not limited to the following: Leadership, Training and Human Resources Possess the exceptional patience to train, retrain and retrain again BOH staff on culinary…
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The Tourist
For 15 years I sat at a desk in an office. Working hard was nine or ten hours a day because of a work event or dinner, and I would come in late the day of or the day after to make up for it. I encouraged my staff to too because, after all, our…
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Chef is always right, and yup, he fucking is
I didn’t actually mention after my Green Than Neon post that the head chef offered me a job. I’m pretty impressed with myself that after my first night in the back of the house that I got hired! I shouldn’t get so cocky though, because he said it was not so much my prowess with a whisk,…
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Children of the corn
Despite being panned by Siskel and Ebert in 1984 when this Stephen King-adapted movie was released, I was surprised to learn that “Children of the Corn” made more than $14M (on a budget of $800k), and there were seven, yes seven, sequels! The original movie is terrifically awful, but more recently the title makes me…
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Why do we cook?
I survived midterms, and with those tests, two of my classes actually ended. Food Safety class prepared me for a successful ServSafe Food Safety Manager exam. It’s good for five years, and allows me to take a management role in any restaurant nationwide. Not that anyone would give me such a job considering I have…
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Fierce Jersey Pride
This is something I’ve been thinking about writing for ten years. I don’t give a fuck about messing or not messing with Texas. I’d be ok if you went ahead and fenced up your whole state. New Hampshire can live free or die – not sure if I care. Virginia, you’re great, lived there for…
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My Pants are on Fire…For the Next Two Years
I guess the shine had to wear off at some point. Well, that point is this week. On Sunday, I volunteered to work at a special event. After a brief competition, the event was open to the public. Live music, food tables hosted by restaurants, drink tables hosted by liquor companies. My job was to…
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Greener Than Neon: My First Stage
Stage is pronounced like ‘Dodge’ – really like ‘sta-dge.’ It’s basically an opportunity to work for free in a restaurant kitchen. With the plethora of cooking shows out there, you may have heard of this term already. I say ‘opportunity’ here because even though the chef is getting free labor, you are getting a crash course…
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