Get The Chef A Drink: What 10 LA Chefs Pour When They Need a Stiff One
Two waiters didn't show up for their shift, the rookie line cook spilled vinegar on the $500 truffle, and Kogi just had to park a few feet from the valet stand. How do chefs cope when Saturday night's dinner service turns into a Kitchen Nightmares episode? Sometimes they pour themselves a stiff drink.
Of the chefs we polled, cheap beer, the occasional cocktail and even filtered water are the drinks that often make late night appearances in kitchens around town. But hands down it's whiskey, whether southern, Irish or Scottish, that is the most preferred chef sipping spirit. Seeing as it is Monday, the one day many chefs do take off, we suspect right now these guys are kicking back in their PJs, turning up the Willie tunes and refilling their rocks glasses. Find out who does tequila shots after the jump.
Hey, Who's Been Drinking The Highland Park?
Michael Fiorelli, executive chef at Mar'sel: Tequila and Tecate (a shot of tequila with a chaser of Tecate beer).
Kuniko Yagi, chef de cuisine at Sona: Mojito (rum, lime juice, mint, simple syrup).
Andrew Kirschner, executive chef at Wilshire: A carafe of ice cold water.
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