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J Kaufman	Post subject: Today's polyglotism Posted: Sat Apr 06, 2013 4:05 pm
Joined: Mon Nov 14, 2005 3:47 pm Posts: 4655 Location: New York City	Quote: It was Saturday night at Restaurant Bareiss, an eight-table dining room in Baiersbronn, a small town in Germany’s Black Forest, and the chef, Claus-Peter Lumpp, needed seven orders of John Dory in garam masala. Three line cooks darted around him, fussing over black plates laid out on a checkered towel under a heating lamp, saucing and garnishing and somehow not running into one another. Germany was not, until very recently, known for its chefs, but it does have a well-earned reputation for quality control. Chefs used syringes to deliver pinpoint droplets of sauce and tested temperatures with yellow electric thermometers that looked like Geiger counters. The bulk of the cooking takes place on nine electric burners that were made to Lumpp’s exact specifications. “Ten seconds,” Lumpp announced, loudly enough to be heard over the Pacojet machine that was micro-puréeing rhubarb ice cream. “Jawohl!” his team answered in unison, as they prepared the sugar snaps and chickpea crème. [Times]
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