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dering the food, staying within a budget, cooking, Investigating complaints, maintaining a full menu and maintaining a high standard (that he has set), which he said can be very frustrating.
Although Gagne said he was not positive about his figures, he said he believed that chefs are second In the numbers of suicides only to those in the medical profession.
A chef must also arrange the kitchen so It is workable. “The emphasis is on design,” said Barney Collier, head chef of the John Marshall Restaurant and Pub in Marshall. Collier, who operates a small kitchen said in the small kitchen the emphasis Is not only on design but dance as well, since the waiters and waitresses have to dance around each other to avoid accidents.
The key is not how big the kitchen is, but how well it is organized, said Collier.
All Dorbayan, owner of the Depot restauranf in VTarrenton, decided to design his own kitchen, amidst cries from his colleagues who said he “was nuts.” Dorbayan designed a kitchen, that Includes an “in” door and an “out” door which many feel is one of the best designed kitchens in the area.
See CHEF, Page E-22
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