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Washing dishes, peeling potatoes, scaling fish, preparing stocks, enduring shouting, setting up a course, doing the same in a Michelin-starred kitchen, rising to sous chef, creating a style, and opening your own restaurant. There are many chefs who have experienced this same progression, and many young people who hope it will become a reality for them. It is the quintessential story of elite gastronomy: the path to follow. But as in all the arts, there are outsiders who, at some point along the way, decided that the ultimate prize, ‘their own kitchen and restaurant,’ was not what they were looking for. These are the nomads of the elite culinary world, the chefs of nowhere, the cooks of nobody. For most people looking to organize an event, one of…