Many years ago, I lived near the Culinary Institute of America, the alma mater of many of the world’s most celebrated chefs. After years of classes, the students’ final proving ground was cooking for the institute’s public restaurants. In the 1970s and 1980s, the institute’s premier restaurant was the Escoffier Room. It was expensive. And if you wanted to dine there, you had to plan ahead. In many cases, reservations had to be made a year in advance. Every night, students were expected to deliver culinary perfection. And for the unlucky student assigned… Read More
Many years ago, I lived near the Culinary Institute of America, the alma mater of many of the world’s most celebrated chefs. After years of classes, the students’ final proving ground was cooking for the institute’s public restaurants. In the 1970s and 1980s, the institute’s premier restaurant was the Escoffier Room. It was expensive. And if you wanted to dine there, you had to plan ahead. In many cases, reservations had to be made a year in advance. Every night, students were expected to deliver culinary perfection. And for the unlucky student assigned to the souffle station, the pressure was immense. In chef Anthony Bourdain’s book “Kitchen Confidential,” he tells how students prayed every night, hoping to avoid the assignment to make the puffy egg-based dish, which had a tendency to collapse if conditions weren’t perfect. To add insult to injury, the domineering head chef would berate any student responsible for a fallen souffle, loud enough for all to hear. The Federal Reserve is now standing in front of the economic equivalent of a souffle station. The Fed is likely to maintain historically low short-term interest rates… Read More