The first time I ever saw the term “Sous Chef,” which I’ve since learned is pronounced “soo,” it was spelled “Suisse.” I assumed that was simply a pretentious spelling for a “Swiss Chef,” although there was nothing Swiss about the NYC restaurant that employed my friend. They didn’t serve fondue. And they weren’t chocolatiers. I eventually learned the correct spelling and pronunciation, and that the Sous was second in command to the Chef.
In our kitchen, I am second in command to San Geraldo — only because there’s no one else. Dudo and Moose refuse to help. I consider myself a Seuss Chef — in honor of the American author, Dr. Seuss, famous for the story of “Green Eggs and Ham,” which inspired more than 25 years later the “Green Eggs and Ham Cookbook.”
|SHRIMP AND FRUIT SALAD A LA SAN GERALDO.|
Of course, I don’t really intend to be second-in-command, or any level thereof, in San Geraldo’s kitchen. The only reason I’m in there is to clean up after The Chef.
|MIXED VEGETABLES A LA SAN GERALDO.|
The Chef, San Geraldo, was cooking up another wonderful meal Sunday night. Once he had the chicken in the oven and the vegetables simmering on the stove, he left the kitchen for a few minutes. I headed in to do some clean-up.
|CHICKEN STIR-FRY, VEGETABLES, AND MASHED SQUASH A LA SAN GERALDO.|
There were some discards on the large wooden cutting board, which I tossed in the trash before washing the board. Within a few minutes, the kitchen was spotless.
San Geraldo returned. “Wow. The kitchen looks great. Thanks.”
After looking around a bit, he asked, “Where’d you put the ginger and celery root I had chopped up on the cutting board?”
I confidently replied, “In the trash!”
|SEUSS CHEF A LA MEDITERRANEO.
(MY SPECIALTY… NEVER OVERDONE)