Heard. Behind. Corner. 86’d. Yes, chef. (via EaterSF)
But popular culture’s adoption of restaurant slang begs the question of whether its usage by non-industry people rankles those who rely on the terms for both efficiency, and — perhaps in a way — kitchen camaraderie. A sort of restaurant cosplay, if you will. David Barzelay, chef and founder of Michelin-starred
in the Mission District, says it doesn’t bother him when people use restaurant terms — it bothers him when peopleuse restaurant lingo. “Anybody who’s gotten used to it in the kitchen is deeply frustrated when people don’t use terms like ‘behind’ in the grocery store, or in their home kitchens,” Barzelay says. “Ifcould make an average grocery store patron say ‘behind’ before walking behind you, or make my wife say it in our home kitchen when walking behind me — that would be a big win.
Ramen Shop chef de cuisine Chelsea Nichols agrees. She, too, would prefer that more people adopt the straightforward and practical sensibilities of the kitchen. “Since I started working in this industry, I immediately felt like the things that we do in restaurants should be translated to outside life,” Nichols says. “I say ‘behind’ at the grocery store and I think for a while people were kind of shocked when I would say it.
Horovitz says the usage of restaurant lingo in the kitchen can have a sarcastic, in-house, dry sense of humor to it, it is mostly done with safety in mind. “I love democratizing this language because it usually gets the point across really well,” Horovitz says. “The whole point of efficient kitchen language comes from the hierarchical background of very organized kitchens that are supposed to model a militaristic system.
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