Sahara Desert
FOOD
Today, we lionize chefs, celebrity and otherwise, but when I think about who I'd want in my kitchen in a super-busy restaurant in a pinch, I don't have to ponder long before I always pick the short-order cook who was in charge every Sunday at the joint I worked at in North Carolina years ago. Let's call him Gerry.
The thing about Gerry was that, like most kitchen staff I've known, he came with a lot of baggage. And I don't mean he occasionally lost his temper or had a wandering eye or a spiraling drug addiction. I mean that he had the kind of baggage that meant he could only work for us one day out of the week because the other six he was behind bars for trying to kill someone ....