Christine Dabney wrote:

> On Sat, 04 Feb 2006 11:28:24 -0500, "Bob (this one)" >
> wrote:
>
> >1) read "kitchen confidential" by Tony Bourdain. Read "The making of a
> >chef" and "The soul of a chef" by Michael Ruhlman. See if it resonates
> >with you.
>
> Also, read Becoming A Chef, by Andrew Dornenburg and Karen Page.
>


Several weeks ago the Wednesday "Dining and Wine" section of the _New York
Times_ had an article by one of their writers about his one - week
"underground" gig as a waiter at a Boston area resto. Very eye - opening
and *very* brutal experience for him...

You could pull it from the $$ archive of the paper if you're interested or
find it at a library...

--
Best
Greg