Avant-garde: the Chef on the Culinary Frontlines

Photo by Michael Browning on Unsplash

The heat, the intensity, the discipline and control, the uniformed chefs, huddled around their stations, working like mad to complete the evening’s service — the fine-dining kitchen is a battlefield. Every so often, a waiter will send in a set of orders, the orders will be announced, and, like a well-tuned orchestra, a sudden, uniform burst of sound: “Yes, chef.”