THE WAY IT WAS, IS, AND COULD BE
Culinary Cues
DECEMBER 29, 2024
It seems like a lifetime ago, oh waitit was a lifetime ago, that I stepped into my first professional kitchen. It was 1970 and the Statler Hilton kitchen in Buffalo, New York seemed like a complex, hard to wrap my head around, operation that was foreign to my way of thinking. It ran on the old Escoffier brigade system with an Executive Chef from the Queen Elizabeth in Montreal, a Sous Chef who had paid his dues in this property when he was a younger cook and then returned as second in command, a
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