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« stone fruit season has begun | Main | Group Dynamics. In Kitchens & Everywhere Else In Life. »

15 May 2008


Hi Shuna -

Please consider removing your last line. People do, in fact, die in heat waves.

Many of them. Most of them young children, the elderly or the infirm. It's a cruel line to read in light of the horrible deaths in Europe the past few years.

Hello Fatemeh,

I have amended the last line per your request. Having called 911 more than once about dead bodies I found in NYC, {heroin addicts and homeless people can be added to your list}, I can attest to Americans dying in heat waves as well.

The last line was meant to compare cooks to the equipment they work with. Of course a human life is more important than a refrigerator, that's my point. ~ Shuna

aroo... sorry to hear your new 'home' is only temporary, too. someday you will find the shoe that fits. soon, I hope.

Hi !!!

Wow, call Al Gore. Sounds very much like cooking here in Alabama kitchens. Although we are currently experiencing mild temps with lots of (much needed) rain...

This brought back so many memories of cooking in the summer here. One bakery I worked in (that already had some janky equipment to begin with) had rigged fans to blow constantly on the condenser coils so the coolers would not give out.

We had to pull out the coolers and low boys every end of our shift and clean the coils to help maximize efficiency.
There were a ton of times we all thought we would pass out.
We would put our chef jackets in the walk in - go take a break before service and then get dressed in the walk in. How refreshing those cold coats were!

So many times I would make ice cream and I was not able to use it for service because the freezers just could not keep up with the heat in the kitchen.

Drying out orange slices in a slow oven for hours only to have them crumple like a leaf when you bring them out...meringue that turns sticky...buttercream that you have to keep putting ice under b/c the heat of the mixer and the ambient temp is killing it...forget about making any kind of garnish with hard caramel...

It truly is a challenge to cook in this type of environment. I love your words on the subect.

This is extremely well written...I felt like I was standing beside you.

It's always fascinating to me to hear of how different regions adapt to the environment around them especially in a commercial kitchen.


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