The Helpers

All those years in the restaurant business working with brigands of pirates: murderers, rapists, thieves, every kind of junkie, drunkie and dreg and sometimes the bosses and owners were the worst of the lot. The humanity has enriched my life. My favorites were always the mentally and developementally challenged that found their way into my kitchen. They were my angels.

Big Dave was a stockbroker before something in his head snapped. Dave appeared to be a shambling oaf but he could still pick stocks. He was trying to tell my boss about the opportunities available in penny stocks when Mr. Boss man told me to keep that shambling oaf away from him. "Dave what were you trying to tell Mr. Big." I asked. Big Dave proceeded to give me a lecture on market strategy and the plethora of good buys available during those recession days of Reagan.

Dave and I made a lot of money. Mr. Big should have listened.

Phil was in the Catholic seminary when his nerves frazzled. I remembered Phil from the altar of the cathedral where he served the bishop at mass. Phil had a good imagination and a terrific sense of humor. "Chef, when I see those big trucks with the letters P.I.E. painted on the trailer I always think they are full of pies." "Yes Phil," I would say. "Someday one of those trucks will overturn and we will sit on the side of the road eating pie." Phil was a saint much better than any priest of God.

In all those years the brigands never teased the challenged. I told a French guy he was responsible for feeding the dishwashers and utility help. I guess he didn't like this job. He would find big bowls and fill them with his employee supper. Phil came to me, "It feels to me like he is feeding the dogs." I confronted Jean Louis, an affable fat Frenchman. "We in America do not denigrate the help. Abraham Lincoln said so." Jean Louis apologised and then opened up. He as a fat French orphan living with his memere was mercilessly teased by the skinny post war boys. They called him 'Tortue' because of his slow and waddling ways.

Willy was autistic but he had a very pleasing personality. He needed a little extra supervision but no more than watching for thieves. One busy brunch I told Willy to get fresh baked hard rolls out to the salad bar STAT. Willy immediately leaped into action and filled his apron with rolls and proceeded to the front. When he returned we had a meeting, "Willy you can't carry rolls in your apron, you must find a proper container to carry food to the salad bar." The next time the line needed rolls on the fly Willy filled his tall chef's hat with the product.

Gary was a fully functioning adult but plagued with the disease of low self esteem and a speech impediment. He was my daytime utilty man; he could cook, clean and help put up and organized the stock. Gary would often complain, "I'm just a sweep and mop man." "Gary." I said. "Look at me, I'm just a good cook with an ego. Think better of yourself and you will prosper."

All of these angels did the dirty work and made my life easy. They were paid minimally without any benefits. All I could do was love them and be kind. Our system rewards the rich and makes the poor invisible. These simple people should rule the world. I want to walk with saints and work abreast good people striving.

Everyone thinks they can cook a decent steak outside on the grill.but I've tasted scant few that even made it to decent. Beef is not my favorite meat but a good bloody steak with a hard char on the surface is a thing of beauty and a carniivores delight. First, get a good cut of meat. A T-Bone or ribeye cut 2" thick will do the trick. Use lump charcoal rather than briquettes, make the fire blazing hot and cook the steak close to the coals (no more than 4" away). Don't crowd the grill, four, maybe five steaks max. Make sure the surface of the steak is super dry. Dust the surface with a little cornstarch to wick away all the moisture. Don't salt. Put the steaks in the freezer for 15 minutes to further dry the surface. Before cooking bring the meat back to room temperature. Cook over the hottest coals about 3 minutes per side. On a 2" steak when both sides are crisply charred the interior of the steak will be med rare and perfect.