Been reading Heat: An Amateur’s Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany by Bill Buford, which I largely haven’t liked (he’s trying to be witty, isn’t good at it), but, I thought this bit about “kitchen awareness” was interesting:
This continued a bit a few chapters later, with a different cook named Marco:
