Word: kitchened
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While Lydon learned much from her experience at UpStairs on the Square, her training in a professional kitchen had begun the summer before. After failing to get a job at the Pudding, she got a job as a prep cook at a restaurant in Nantucket, where she and her family had spent their summers. In childhood, she had “sold them berries to finance horseback riding lessons,” and now she had the opportunity to make culinary magic with those berries...
...fact, even aside from her work in professional kitchens, Lydon’s college years were food-filled. Some of her friends had an apartment nearby with a full working kitchen, so the Dunster resident often hopped over to use the utilities. “We used to make dinners there...and sit around the apartment and pickle things,” Lydon says. Though she had friends in the Signet Society and used their facilities as well, Lydon never joined herself, explaining that “I didn’t feel like making the argument that cooking...
While some of the challenges were quite prosaic, she occasionally found thrills in the kitchen. Once, at Truc, Lydon attempted to filet an eel. The eel, dead for hours, began “twitching beyond twitching.” The whole kitchen erupted into screams...
...addition to the occasional kitchen excitement, Lydon also found stimulation of another sort. She met her boyfriend of seven years when both worked at Chez Henri. “Meeting him definitely kept me in the business,” she admits, proving that the food of love can be just that—food...
...Bertucci’s meal is complete without a healthy number of piping hot rolls. Kitchen Manager Mike Guerra says that “people come here for the food, but the first thing they ask about is the rolls.” The famous rolls are light, mealy and always fresh from the oven—each is created in the kitchen on location during the 12 hours before it is served. The recipe is a Bertucci’s trade secret that has remained essentially the same since 1983. Jose Cano, “the dough...