When Escoffier defined his five mother sauces, he did so based on a proud culinary tradition that dated back to Careme and others.Â These were flexible sauces that stood the test of time.Â Fortunately, he could not predict how boring the average consumer would become.Â In most modern chain restaurants the mother sauces would be […]
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I received a message the other day from a friend and reader of the blog who is not in the business. She recounted going out to eat and asking for a few extras. When the bill came it was filled with minor charges for each of the items she requested. Her concern was not that […]
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About The Author
David Hayden was born and raised in Kansas City, Missouri. He took his first serving job in 1996. Since that time, he has worked for over a dozen different restaurant companies. He has held both hourly and salaried positions at independent and corporate restaurants. He has waited on over 100,000 guests and trained hundreds of servers. He has been named "Best Server in Kansas City" the last three years by the local weekly paper.