Rules of the Range in Patton Robertson's Five-Sixty Kitchen
In part one and two of this week's Three Course Meal, we gave you a look at Patton Robertson, executive chef at Five-Sixty, and his thoughts on the national food scene and the Dallas dining scene, respectively. Today we give you the five rules you have to follow if you want to spend any time in Chef Robertson's Kitchen.
1. Don't "shhhh" the chef.
2. Don't snap your fingers at the chef.
3. Always say "behind." (But behind means "move" when I say it.)
4. Make it nice, or you make it twice.
5. If you are waiting on me, then you're moving in the wrong direction.
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