Pacific world...

One of the best parts about kitchens is when you start the night off with 120 on the books and finish the night with over 375 people. The inevitable constant flow of tickets pumps up your adrenaline similar to when you first jump off a cliff into water. Having only 4-5 cooks run a line for that many people creates a strong bond. It is a bond that is very hard to break, a brotherhood in a sense. If you ask any cook about it, they will most likely agree completely. Last night at cucina Enoteca, I was reminded of the immediate bond you create when you go to battle with your other line cooks.