Jenn GarbeeEven for those of us who have worked in a professional test kitchen, the idea of getting a behind the scenes look at someone else's test kitchen, particularly when that someone else is Saveur magazine in New York, is pretty darn exciting. Sure, there is the allure of the collegial conversations that only the recipe obsessed can relate to — those chef recipes that never work, the time we ruined a really pricey box of shellfish during those early bouillabaisse trial runs (oops).
There is also that burning curiosity (for us, at least) to see what another publication deems “average” in the home kitchen realm today, as test kitchens are meant to mimic our home kitchens, not be some sort of glossy made-for-television Food Network creation. And so during a recent visit to New York, we made a nuisance of ourselves, opening cupboards and poking around pantry shelves. Turn the page for our photo tour.
Recipes In Waiting; Credit: JGarbee
The Pantry Door Was Eventually Removed For Speedier Ingredient Access; Credit: JGarbee
The Lucky Few Culinary School Interns; Credit: JGarbee
Being Vegan In A Test Kitchen Can Be Rough; Credit: JGarbee
Setting Up A Cocktail Photo For The Blog; Credit: JGarbee
The Finished Product Awaiting Editorial Tasting Rounds; Credit: JGarbee
— Find more by Jenn Garbee at twitter.com/eathistory and on www.eathistory.com.
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