A Gift that Keep on Giving
It really is hard to articulate how incredibly intensely we worked in the kitchen at Le Gavroche in London. At the time, 1998, my now-husband, Franck Tessier, having been promoted to sous-chef upon his arrival from the States, with me in tow to work as pastry chef.
There were about 16 of us in the kitchen—I never picked up my head long enough to get an exact count—and people did come and go at an alarming rate, but there was only one among us who seemingly had everything down. Franck ran, sang, chatted and cooked all at the same time in that kitchen.
It was the kind of place where to not hear anything about your work was a good thing. No comment meant that you were doing things properly, actually doing a good job, though that was impossible to imagine.
Though there was … Read the rest