A Week in the Gramercy Tavern

             The story is written by a lawyer turned journalist named Steven A. Shaw who is a New York based food writer and runs a website called fat-guy.com. He spends a week in a fine cuisine restaurant in New York City working as a line cook with a hidden identity to whom only the chef and owner know. .
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             During the first day Steven is in the kitchen being critiqued by the Sous Chef Mat Seeber for not making efficient knife cuts. Three hours later he moves on to peeling fingerling potatoes. Steven gets a glimpse of how production work is done in a kitchen to make the final product. He notes in the reading how boring and tremendous the work may be. It is now 5:30pm and customers are beginning to show up for dinner. As Steven is fabricating all these vegetables down in front of the line Exec. Chef Tom Colicchio is giving orders and garnishing the final products being taken. Juliet who is working on the shellfish station is swamped with 23 lobsters to be sautéed and plated. The night is rough for all the workers but Steven gains a bit of self enjoyment for noticing how 240 guests were served with perfection. .
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             During the next day Steven is eager to work with the Modesto who is Gramercy Tavern's. They both show up at 7:00am on the restaurants loading dock. They then move there way towards the Greenmarket as they call it. As Steven is barely getting acquainted to the fast paced environment of the farmers market, Modesto scoots right through other vender's displays and orders away with out any list as if he's mechanically controlled. He then asks Modesto how long he's been in the business of produce buying; Modesto show's four fingers and in a Hispanic accent says. "Four years."" .
             The next morning day three Steven is working with Sous Chef Mat Seeber for a private party. The private parties are stationary work were nothing on the menu is changed unless the occasional vegetarian meal is order.