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[Ian Meyer <ianmeyer AT mac.com>]

Emeril, of course!

I worked a s tint as a fry cook...literally, I was the guy at the fryer 
who incidentally mostly cooked fries (but  also onio nrings, 
breadsticks (yes, in the fryer), shrimp and hot dogs) and that is 
somethin g I *never* want to do again

the worst part was when you worked till close, you had to clean the 
wall  behind the fryers and grill, so you pulled them out and had to go 
back there, and the floor was all greasy too, ugh...and cleaning the 
fry vats too...only had to do that a couple times thank god...

~ian


On Apr 26, 2004, at 4:07 PM, Beth wrote:

> Ian Meyer <ianmeyer AT mac.com> wrote:
>
> > I was actually thinking that it would be interesting to have had him 
> > as
> > one of the American Iron Chefs, I sometimes end up watching his show
> > after the regular IC and i think he's great
>
> Who you talking about, Ian? Tony Bourdain, by chance?
>
> Whether or not you are, he wrote a book called Kitchen Confidential. 
> It's great. It's especially "touching" for those of us who have ever 
> worked in the kitchen trenches. I spent 6 months as a full time 
> dishwasher and a year as a line/prep cook (AFTER i graduated from 
> college). Kitchen work ain't easy or glamorous. But it'll put hair on 
> your chest, as my pappy used to say.
>
> He also said that about eating green beans.
>
> Beth
>
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