In the third part of our Q&A with Janice Provost, chef/owner of Parigi Restaurant, she lays down the rules of her kitchen. Check out the rest of our interview here and here.
What are your top five rules of the kitchen? 1. Never say it's not my job. 2. Be prepared for service. 3. Know that when service is over, we all go back to being friends. What was said during service was only the heat of the moment. Directness is part of the deal. Know that we love each other. 4. Do what you want on your off time, but leave it at the door when you enter Parigi and come in ready to work. 5. Help each other. We are all here for the guests. Without them, we have no job or purpose.
What are your five favorite cookbooks? 1. Larousse Gastronomique 2. Momofuku by David Chang and Peter Meehan 3. The French Laundry Cookbook by Thomas Keller and Deborah Jones 3. The Art and Soul of Baking by Cindy Mushet (Sur la Table) 4. The Olives Table by Todd English
Five reasons why you should be nice to your server? 1. They have feelings, too. 2. They are your liaison to the chef (if you are a guest). 3. They are your liaison to the guest (if you are the chef). 4. If something is not to your liking, tell them nicely. They didn't cook it. If they messed up the order, they are going to have to deal with the wrath of the chef. So, try to be patient. 5. Remember we are all human. Think about how you would like to be treated.
