Chefs are Feeling the Burn in the Kitchen

Chandra Ram

“Breeeaaad à la buuuurrrn!”

Back in 1997, hearing those words sung out to me in a hilariously fake Cajun drawl was how I knew I had messed up at work. My sous chef would smirk as he’d stick his tongs deep under the broiler to retrieve the chunks of carbon that were supposed to be the brioche toast for our pâté platter as I sliced two more pieces to sacrifice to the salamander gods.