ROUSES.COM
7
photo by
Pableaux Johnson
Meet the Chefs
HOW THEY GOT STARTED
IN THE BUSINESS
And how you can, too.
THEIR FAVORITE TIPS, TOOLS
AND TECHNIQUES
WHERE THEY EAT
& WHAT THEY EAT
WHAT IT’S LIKE TOWORK IN
A PROFESSIONAL KITCHEN
It’s a lot harder than it looks on TV.
THE LINGO
A LA MINUTE
French for “in the
minute,” in restaurant-
speak it means cooked
to order, start to finish.
ALL DAY
Number of dishes a
cook is making for a
specific pick-up.
DEUCE
A table for two.
FIRE
To start a dish.
FOUR-TOP
A table for four.
IN THE WEEDS
Overwhelmed by orders.
ON DECK
What dishes need to be
made.
OUT/COMING UP ON
Length of time until some-
thing is ready for plating.
THE PASS
Where dishes are plated
and picked up by wait
staff.The chef running
the pass lets the line
cooks know which dishes
are on deck. Hot food left
sitting is called “dying on
the pass.”
RUN
Bring food from the
kitchen to the table.
TICKET
An order. Once it’s
printed, a ticket is sent
to the line. Clearing a
board means a whole
bunch of dishes have
just gone out.
86’D
The restaurant is out of
a dish. As the kitchen
starts to run low on
dishes, they are listed
on the low board.
Some Chefs love food so much they get
it inked on their body. (Pictured) Aaron
Burgau, Patois, TrüBurger, New Orleans, LA
— For Aaron's Tips on how to make the
perfect burger turn to page 22.
