Mike@Pastiche’s Substack
Working ChefShort stories from a lifetime in the kitchen.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 54 | Founded | 3 years ago | Last Issue | 2 months ago |
| Active | |||||
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Chefs are Mean People
Part 1
There’s been a lot of Social Media chatter about this article recently Out of the frying pan? Noma’s Rene Redzepi resigns, and fine dining confronts ‘brigade’ culture
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Creativity
One of the better food shows on Netflix is called “Chefs Table.” If you look through the early seasons, one of the chefs they feature is Grant Achatz of Alinea restaurant in Chicago.
Most people think that one needs to be creative to be a...
Kids These Days
At the meeting, I sat in my old high school cafeteria, picking at a plastic plate of cold spaghetti and meatballs and trying to reconcile how the school once looked with how it looked now…
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The Role of Social Activism in Restaurants
The trend of chefs and restauranteurs getting on soapboxes around social causes started in the 80’s-90’s, around the time of Live Aid, Farm Aid, and We Are The World. AIDS benefits sprouted up, to support research for a disease that was dec...
Wrapping it up...
My friend Spence, whose wife was from India, once told me there was a saying there that went something like “You can eat an elephant, one bite at a time.” That was in the back of my head a lot in the year that followed. The bills were pilin...
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Well-aged chef
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