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A three-star Italian chef pal of mine was recently talking about why
he--a proud Tuscan who makes his own pasta and sauce from scratch
daily and runs one of the best restaurant kitchens in New York--would
never be so foolish as to hire any Italians to cook on his line.  He
greatly prefers Ecuadorians, as many chefs do: "The Italian guy?  You
screaming at him in the rush, "Where's that risotto!" ... and the
Italian ... he's gonna give it to you ... An Ecuadorian guy?
He's gonna just turn his back ... and stir the risotto and keep
cooking it until it's done the way you showed him.  That's
what I want."
		-- Anthony Bourdain, Kitchen
		   Confidential, p. 56

Tags: rush scratch pasta chefs tuscan italians risotto kitchenconfidential italianguy italianchef restaurantkitchens anthonybourdain