clock menu more-arrow no yes mobile

Filed under:

Critic's Outtake

shutterstock_161794058.jpgWhen Stacey Brugeman of 5280 interviewed Steven Redzikowski, the chef/owner of Acorn, he threw around words like "saucier" and "entreat." The critic gives a cheat sheet to the larger kitchen staff French brigade system that Auguste Escoffier developed in the late 1800s and still used in more formal restaurants. [5280]— By Katy Hume


15 Henry Thomas Drive, , LA 70124 (504) 218-5413 Visit Website