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By Jay Paul
Dining out has a certain romantic air. The candlelit dinner with a bottle of wine has been the perfect setting for the marriage proposal scene in the movies.
But while we are relaxing and enjoying the meal which appears before us with little effort on our part, other than saying, “I'll have the . . . we do not usually think about the fast-paced and hectic world that lies behind the doors in the back of the building.
Beyond the doors is the kitchen, the heartbeat of the restaurant, masterfully controlled by the chef or the head chef, in the kitchen where more than one chef is employed.
“You lose the romance when you walk through the doors said Micheal Gagne, chef of the Red Fox Inn in Middleburg. “Here it is reality, where you stick your hands in the food and cut the meat.”
“It’s (being a chef) difficult and demanding,” said Gagne, who is in charge of 25 people, which he said may be one of the largest kitchens in the area.
Gagne said the chefs and cooks face “incredible deadlines.” Gagne’s 60-90 hour work week includes managing his 25 kitchen employes, or
82.8%