'Savor: A Chef’s Hunger for More' shows just how much life Ali packed into 29 short years. Here is an excerpt.
star was planning international trips, creating recipes, maximizing time with family and friends, and writing. “I decided not to spend whatever time I had left…lamenting all the things that weren’t right. Instead, I’d make the most of it. I’m using cancer as the excuse I needed to actually go and get things done,” she told me. “What is my intention? To live my life. To fulfill all those genuine dreams I have.” One of these dreams was to write a book that would outlive her, andis that book.
Alone in the strange cold cell, surrounded by containers marked with names and dates scrawled in Sharpie on blue tape, I allowed myself an instant to consider where I was.Then I grabbed two quart containers of beef stock, returned to the warm hive of action, and watched him cover the ribs with foil.“Get someone to help you with this,” the executive sous-chef told me.
Finally, it was time for me to work the fish station, the apex of responsibility in a professional kitchen because the product is expensive and the easiest to screw up. Timing is everything with fish, and 30 seconds can make all the difference between just right or overcooked, crisp seared skin or gummy, tepid flesh. With 15 minutes before service, I checked my mise en place: mushrooms for the trout, peas and tomatoes for the char, Jerusalem artichokes, capers, and leeks for the halibut.
“There was a shifting of energy, and for an instant it was as if the entire restaurant held its breath.”” Sam swung the lowboy open, frantically looking for more raw fish. “Go to the back and check for more halibut!” he shouted.job to count the damn fish. I was in charge of mise en place, not the protein.
“I should tell you to leave now,” he said in a dangerously quiet voice. “I had to tell three tables”—he held up three fingers, as if I didn’t know what three was—“that we didn’t have their food tonight.”
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