Mignardises-- [Min-yar-deez] a parting gift from the chef. small sweet bites served at the end of a meal. Usually after dessert. Typical mignardise are chocolate truffles, bite size pates de fruit, macarons. The word derives from the French word for "cute." The legend is that once upon a time in France, at the end of … Continue reading Restaurant 101: Mignardises
Servers. Waiters. So ubiquitous that it seems silly to "define" what a server is, but here we go. A server is a lot of things, a factotum with an incredible memory, an entertainer, a clairvoyant, an efficiency expert, a marathon walker, a dextrous tray carrier. But more than anything, a server is a diplomat. She … Continue reading Restaurant 101: Server
So, what is Sidework? This question has come up in conversation a few times since I began this blog, so I thought I'd address it in a little more detail. Sidework is restaurant jargon for the tasks that are required to prepare the place for public enjoyment. Think of it as... detailing. It can be … Continue reading Restaurant 101: What is Sidework?
