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Code Like a Chef: Work Clean
- shalmanese 14y agoThomas Keller and Alinea's kitchens are a minority position in the world of fine dining and also have the luxury of being able to maintain an almost 1:1 ratio of cooks to diners. Most kitchens, even kitchens of good restaurants, maintain themselves on an edge of controlled chaos, with order and disorder in constant battle. It's a cute analogy but I wouldn't draw too much into it.
- gregorymichael 14y agoAlinea has about 20 cooks for 60 diners. Each diner gets 20 dishes, each dish with 10-20 components.