What motivated the cook to move to Los Angeles?

• To work at Mélisse restaurant.
• To join Chef Josiah Citrin’s team.
• To experience the unique energy of the food scene.
• To learn French cooking techniques.

How does the cook describe working in the kitchen?

• A monotonous routine.
• A stressful but rewarding experience.
• Similar to leading an orchestra.
• A relaxing creative outlet.

What was the cook’s first job in the kitchen?

• Washing dishes.
• Plating salads.
• Preparing sauces.
• Scrambling eggs.

What is one of the cook’s responsibilities as sous-chef?

• Designing new menus.
• Shopping for produce at the farmer’s market.
• Training staff on French cuisine.
• Managing customer orders during service.

What does the cook say about the physical and mental demands of working in a kitchen?

• It is manageable for anyone with training.
• It is one of the hardest jobs he has ever done.
• It requires minimal stress management.
• It is only physically challenging.

How does the cook describe Chef Josiah Citrin?

• A relaxed and innovative chef.
• A modern American-style chef.
• A passionate and intense old-school French chef.
• A chef who avoids traditional French methods.

What memory inspired the cook to pursue cooking?

• Learning to cook eggs from his grandmother.
• Watching French chefs on television.
• His first experience plating a salad.
• Cooking for a school competition.

Why does the cook host pop-up dinners with his friend Gary?

• To test new recipes.
• To showcase their culinary skills.
• To network with food critics.
• To practice managing a restaurant.

What innovative tool did the cook mention using for the oyster dish?

• A foam frother.
• A fish tank bubbler.
• A sous-vide machine.
• A dehydrator.

What brings the cook a sense of satisfaction?

• Receiving positive reviews from critics.
• Earning accolades for his restaurant.
• Knowing his team produces great food.
• Winning awards at culinary competitions.