Wednesday, May 28, 2014

Chapter 31: Nick Names


THE CHRONICLER OF THE KITCHEN 
NICK NAMES

Humor in the Kitchen is loud and brutish. You are hit with a meat mallet, not wafted by a dandy’s handkerchief. Remarks tend to be vulgar and cutting but true inspiration shines through on occasion. I offer examples for those with minds mingling in the muck and those whose muse may meander higher.

The first group of nicknames has been “SELF INFLICTED”. A characteristic or habit of an individual has been noticed and the trait becomes their moniker.

Ed (Oedipus)
         A waitress worked in the same restaurant as her son, who was a “foodrunner”. During a busy dinner service, dishes were stacked in the kitchen waiting to be delivered. The foodrunner hurried back to the kitchen and asked the expediter; “who do I get next” A or B? Since A was the guy’s mother, all the cooks were aghast at the impropriety, and loudly voiced their disapproval. The Oedipus Complex is a psychological disorder where children are sexually attracted to their parent of the opposite gender.


Feedbag
         Anyone who eats beyond the capacity of a normal human being is a “Feedbag”. “Feedbags” are also usually oblivious that they eat too much. If you join the army after earning this name, it is changed to “Private Feedbag”.


(Mr.) Magoo
         Mr. Magoo is a cartoon character with terrible eyesight. This is a traditional moniker for anyone who seems unable to find what he is looking for. “Magoo” is often times turned into a verb i.e. “Did you magoo that chicken?” A smart “Magoo” will turn this trait to his advantage. When not in the mood to look for product, he can ask for help without receiving the usual sass. Everyone will chuckle and assume “Magoo” is “blind” again.


Maximum
         Banquet cooks are forever asking “front of the house” personnel how many guests have arrived. Experience has taught that a number on a “function sheet” means nothing and the only way to avoid cooking too few entrée’s is to get a “body count”. One banquet manager grew tired of these queries and shouted; “we are at maximum”.


H. B. O.
One veteran cook informed the staff that he was the “Head Broiler Operator” and therefore should be addressed as HBO!


Talos
Talos (TAY – los) is a bronze giant from ancient Greek mythology. You should watch the early 1960’s movie “Jason and the Argonauts” to fully comprehend the image. Jason drained the life fluid from the giant and Talos endured a slow agonizing death. He first grabs his throat in pain, then teeters, next cracks appear, and finally his body shatters and the pieces fall to the beach. As a new confidant manager was experiencing the unnecessary and illogical stress of  “THE ZONE”, the old hands were counting the days before he hit the beach.


Fluff Master
One cook was so impressed with his ability to make light, fluffy mashed potatoes that he renamed himself.


The Vulture
         One server was constantly hovering around the kitchen towards the end of any buffet. They were ignoring their work in order to be the first to pick over the leftovers. They would swoop around the kitchen intently eyeing the prep table. As soon as the hotel pans hit steel, “The Vulture” would pounce. This “hot LZ” was attacked and a container was immediately filled. Meanwhile, the remaining staff was working.


Cheesy Dumper
A lunchtime station required a large amount of cheese to be sliced each day. The cook at this station must have been overworked since she started to have dreams about the workplace. In her dream, she was sitting in the bathroom performing “Number Two” when a fellow cook delivered the required cheese.


13 or 30
One expediter had a habit of leaving the line to see how many tables remained to be served. One night he returned, and with a straight face, said; “you have either 13 or 30 left.” The logic of this statement escaped everyone but him.


Au Jus
         Laziness and carelessness gave birth to “Au Jus”. One place had kitchens on two floors connected by a “dumbwaiter”. This device had two shelves and someone put an unwrapped container of “au jus” (cooking liquid – usually hot) on the top shelf. When the lower floor cook reached up for the container it spilled down his face and jacket.


DOM & DYM
         As is the custom in a testosterone fueled space, two males were commenting on the physical attributes of a female. The younger, aghast at the elder’s crudeness, called him a “Dirty Old Man”. Come on, DOM why do you gotta be like that? Well you are a “Dirty Young Man”.



Similar features of celebrities and those around us have entertained the populous for ages. Next I offer a few “LOOK A LIKES” that I have encountered.

Gandalf
A worldly, mature, almost white haired YoungMan, endeared himself to his wife by growing a beard. Now his hair, beard and jacket were a dazzling white. This gentleman produced such a startling aura; it could only be compared to the first appearance of “Gandalf the White”.


Lerch
Lerch was the butler from The Adams Family television show. He was large, tall, and if spoken to would respond with the sound, aaaaaaaahhhhhhhhhhhaaa. This name was assigned to a tall, particularity slow moving man.


The Turtle – The Tall Turtle
Imagine the cartoon character “FRANKLIN”, a turtle. One chef was short with a large nose and a hunched over back. Salesmen would refer to him as “The Turtle”. A tall new sous chef gained his “handle” by association, “The Tall Turtle”.



Amish
The Amish are Christians that live a simple, mostly agrarian life. There is a large population in south central Pennsylvania. A young man got a haircut that looked like a bowl was placed on his head as a guide. This coif was ridiculed and comparisons were made to “LLOYD” Christmas and an Amish farmboy. Amish stuck.        


Flaca
A Spanish-speaking guy thought his young, tall, skinny, white boy co-worker looked like a dirty little girl. So he referred to the younger man as “FLACA SUCIO”. This Spanish was a mouthful for the Anglos so it was shortened to “FLACA”.



Rhyming words with someone’s name has been done for eons. Word association is similar childish behavior and the heat of the kitchen boils one’s brain the same way. I now offer nouns that are SIMILAR or ASSOCIATED with a name.


Dr. Phil  -  The Doctor  -  Dr. of  “Phil  osiphy”
A few cooks worked too many years for a chef named Phil and spent their down time playing word games with his name. If staff did not like what he was doing it was termed:                    “PHIL… LATIO”, or it was all “PHILLED UP”.


Senor
This term is a play on the Spanish word for mister. A young guy coined the phrase referring to someone who was “senior” to him in years.


“Laffer   disiac”
Mr. Lafferty would encourage young ladies to eat oysters!


“Management”
This was a method to distinguish guys when too many have the same first name.  The sous chef was renamed “Management”. This is a nod of respect to my uncle who lovingly used the term to refer to his wife.



Comparing the PHYSICAL ATTRIBUTES of others to the world around us is my next offering.


Diaper Butt
One lady possessed the “maximum” of gluteus maximums. As she walked away one could not help but be reminded of an infant with a full load.


Spud Butt
One young lady actually told the story of this encounter. She met a man who commented on the size of her posterior and he theorized that she “sure ate a lot of potatoes”.


Sheet Pan Ass
This term is the exact opposite of the previous two examples. Sheet pans are metal trays about 2’ x 3’ with ½ inch lip, commonly used in kitchens.



I owe, I owe, its off to work I go.
Into THE CAULDRON!

                                                 “The difficult we do,
                                                 The impossible takes a little longer!”


Is tuisce deoch na scael


Wednesday, February 12, 2014

Chapter 30: Understated Innuendo


THE CHRONICLER OF THE KITCHEN 


UNDERSTATED INNUENDO

Innuendo is defined as “An oblique comment, hint or suggestion, usually derogatory”. It is a rare cook that can define oblique {annoying, insensitive, or slow to understand} but the entire brigade has mastered derogatory. Some of the more nimble minds have tired of the usual brutish comments and created a more stylized vulgarity.


Snide

BP Chicken
Instead of sautéing chicken for buffets one chef had a habit of baking the breasts in the oven. The meat would be coated in flour and placed on a sheet pan almost overflowing with oil (all the oil BP did not spill into the gulf). After reading Chapter 26 “Are You Kidding Me (Kitchen)”, cooks adopted this phrase as standard terminology for banquet proteins.


Tizing   (Execu Tizing)
Why is the chef not on the line? Is he attending to his executive duties? Of course he is! Therefore he is “Execu Tizing”. Voicing this adulation was a mouthful so it was shortened to “Tizing”. “Tizing” does not refer to real work; it is rather the time spent pondering and pontificating at length over minutia. “Tizing” is most
annoying when performed in the midst of staff doing manual labor. This activity is usually exhibited when a VIP or higher management is present.


Tizer
One who spends his time “Tizing”? A “Tizer” is overly concerned with the appearance of his power. It is not uncommon for a “Tizer” to perform in the middle of the kitchen, usually in the one spot where everyone else needs to pass. If there is a “crossroads” or a “bottleneck”, that’s where the “Tizing” will be done.


The Exec
This is a shortened term referring to “The Executive Chef”. In the kitchen, the term “Chef” is used respectively. “The Exec” is used specifically not to infer respect. This term fell out of favor when “TIZER” entered the lexicon.


“Roil – T”
The definition of the verb “roil” is to vex; irritate; rile. Its synonyms are aggravate; annoy; bother. Thus, this title is bestowed upon anyone you find offensive.


Non-Compos Mentis    (Mr. Mentis)
Non-compos mentis is a legal term meaning “mentally incompetent”. This phrase was shortened to Mr. (Ms.) Mentis so it could be said out loud.


Shoemaker
This is an old time cooks evaluation of another cook. The term refers to a cook who refuses or is incapable of using proper technique or care in their work.

Drewmaker
The inspiration that Drew did not put into his cooking was repurposed for a creative alternative.

Cobbler
A cobbler is one who repairs shoes (Shoemaker). To “cobble” is to “put together roughly”. Once again the use of a synonym allowed the new term to be stated aloud.

CobbleTizer
This title is a combination for someone not skilled at their job and trying to be a boss at the same time.


Stupid Chef
This is an old slur for an incompetent chef. The term is usually associated with a “Sous” Chef.


Sarge (a name and a gesture)
A fellow cook earned this nickname for his propensity to assume command. He liked to give orders but lacked authority. This voice without power soon created mocking gestures from his peers. In the army, sergeants have stripes on the upper arms of their uniforms, so we would rub “Sarge’s” bicep looking for his stripes whenever he would start barking.  This gesture soon became a proactive sign proclaiming one’s lack of management responsibility.


Arms crossed high on the chest (this is a gesture)
Walk into a busy kitchen, stand in a corner, cross your arms high on your chest and say nothing. This must be Step One in the chapter “How To Display Your Authority” in the Certified Club Managers (C.C.M.) handbook. Another cook brought this move to my attention. He had noticed the same unnatural stance used by another C.C.M. at another club. Then I recalled I had witnessed the same thing at a previous job. Three different men, three different clubs, all posing with the same move! All were C.C.M.’s!


SS
A “Stool Stuffer” is a person willing to do any unreasonable task requested by a customer or higher management. Generally the “SS Officer” will say YES, and someone else will do the work. “Stool Stuffer” is a variation on a theme. Many times the childish query has been posed; “May I push in your stool?” This version was secreted from a childish old person using subtlety to hide his intent.



Code Words


J & S   ( Juvenile & Sophomoric )
Cooks working under stress tire of acting mature and will occasionally release their inner child like steam from a boiling kettle. Some of this “steam” is lost to the exhaust fans but most will linger. And any cook will tell you a steam burn is a nasty creature. It was J & S behavior that created the terms in this chapter.


Gapper  ( NOT sexual innuendo )
Thick rubber floor mats are commonly used behind the line. Each mat is usually about eight feet long and several are needed to cover the entire line. When you want to aggravate a co-worker, make sure the mats do not touch, thus producing a “gap”. When walking from mat to floor to mat, it is very easy to trip. This is an excellent example of  “J& S” behavior.



NTK   ( Need To Know )
Some chefs are not good communicators while others hoard information attempting self-aggrandizement. Small minds and egocentric personalities perceive knowledge as power and will not share this power willingly. Consequently, cooks have been told; “you are on a need to know” basis. Thus if staff is brazen enough to inquire about activities they are not performing, the response is “NTK”.


Yep
Whenever a boss instructs you to do something ridiculous, simply reply!     “Yyyyyyyy  yep”. Say the word slowly. The concentration required to drag out the pronunciation will stop you from shouting an obscenity and allow you to be sarcastic without being caught.


The Whinery
There is always someone who whines on and on about situations that are not to their liking. This “whiners” station is known as “The Whinery”.


Standard Answers
During a busy service the expediter will continually ask the cooks when a dish will be ready. In order to indulge our J & S requirements, and to annoy the expediter, a set of standard answers was developed. When the expediter asked for an arrival time, the cooks would respond, “Answer Number Two”, etc.

Answer # 1                  It ain’t near done
Answer # 2                  Two minutes
Answer # 3                  Its near done
Answer # 4                  Delivery is immanent


Should Be
One chef was notorious for not maintaining inventory. When queried if stock was on hand he would immediately respond, “should be”. Questions were soon shouted throughout the kitchen. The game was for the cooks to respond “should be”, before the chef.


Anal Myopia
I can’t see my ass going to work today.


I owe, I owe, its off to work I go.
Into THE CAULDRON!

“The difficult we do,
                             The impossible takes a little longer!”

Is tuisce deoch na sceal