The Momofuku Guide to Oysters
A single bad oyster taught me a lot about what it means to cook with integrity, why it’s important to do things the right way. Well, a single bad oyster and Marco Canora.
Back when I was working for Marco at Craft, a customer complained that the kitchen had sent out a bad oyster.
Oysters were coming off my station that night, which meant that the bad oyster was my fault. Marco destroyed me: he told me that I had ruined someone’s dinner (which means I had ruined all the effort the rest of the kitchen had put into the meal), that he couldn’t trust me. He had been riding me for weeks about serving only oysters that were pristine and unblemished. I fucked up bad enough that he heard about it from a customer, and he let me have it.
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