Subject
Michelin Star; Gerald Sombright; Chefs
Description
On a summer evening in an energy-packed, lightly air-conditioned tent at the Orlando Ritz-Carlton, I stood in my chef coat with my stomach in turmoil, eagerly waiting to hear an announcement. I picked up whispers of congratulations and acknowledgements that our team at Knife & Spoon had won a coveted star for our restaurant, but I wouldn’t let myself believe it until the words were uttered by the president of Le Guide Michelin.
We had done it.
I did it.
All of the nights spent breaking down chicken or portioning lobster. The early mornings, the hours of family missed. All the sacrifices I’d made as I was vying to be better and desiring to be the best, working my way up to be chef de cuisine. Choosing where and what I cook over how much I was compensated. Honestly I only wanted to be respected by my contemporaries and have excellent technique. To be a cook amongst cooks and stand at the helm of my own brigade and march them through service victoriously night after night.
That was enough until it wasn’t.
Creator
By Gerald Sombright
Source
https://www.foodandwine.com/fwpro/gerald-sombright-michelin-star-black-chefs
Publisher
foodandwine.com
File
