Back in the kitchen

"Tony explained to the cooks the types of ingredients he was using and why he had chosen to have them cooked in certain combinations. He talked about the seasons, his choice of purveyors, the differences between types of oysters, how kitchen equipment worked, and how to create balance in a dish. Throughout the time that they met, the cooks handed him tiny white plastic spoons to taste the food. It was a hushed atmosphere punctuated by nervous laughter.

"The cooks, all of whom were fifteen to twenty years younger than Tony, were in awe of him, and for good reason. They were years away from acquiring his knowledge and might never be able to do so."

Scott Haas in "Back of the House: The Secret Life of a Restaurant"