more later.

It’s later. I was staring down the barrel of a 13 hour shift so I could barely get the Austin Daily Photo feature up before reporting for duty.

Cafe Amelie has one of the most alluring patios in the entire city of New Orleans. It’s semi-hidden, lush with flora and is one of the best places in the city to bring in a Sunday morning.

The food’s another matter entirely. An acquaintance of mine who runs one of the top kitchens in New Orleans has a test for each cook he hires. He pulls a bar stool up to his hot line and instructs his new hire to cook him an over easy egg, an over medium egg and an over hard egg.

Then he sits back and watches his meal unfold.

He’s continually amazed at how few of these cooks can knock out a handful of perfectly prepared eggs. Any cooks out there looking for a resume builder? Go to work at Waffle House. The New Orleans chef claims that the top members of his fine dining brigade have all come out of the Waffle House camp. If you can navigate the kitchen of the Deep South mega chain then you’re more than likely skilled enough to handle the duties of one of the finest kitchens in the country.

When I was making my bones as a cook back in the 90s, I worked at an insanely busy breakfast house in Kentucky. We’d stack up flats of eggs, 24 per, 6 high and go to war. I saw grown men {and women} literally start bawling and take flight out the back door to never be seen again. If you want to develop your line cooks skills go to work at a busy breakfast house. If you survive you will have a skill set that’s pure gold.

Of course this will entitle you to a wage of perhaps 20-24k per annum but that’s another subject entirely.

read more about Cafe Amelie’s breakfast fail: http://chowpapi.com/wordpress/wordpress-2.8.6/wordpress/cafe-amelie-back-to-cooking-school/

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