This is part one of my interview with Jensen Cummings, exec chef of Row 14 Bistro & Wine Bar.
A broom and a dustpan -- these are the tools of my trade," declares Jensen Cummings, who's shuffling across the floor of his exhibition kitchen at Row 14 Bistro & Wine Bar, broom in hand, sweeping up dust and debris. "It's not all about the sexy stuff; it's about all the hard work and remembering where you came from."
Cummings pauses, then makes this declaration: "The most noble job in the kitchen is the dishwasher. They -- not the cooks, not the chefs -- touch every guest, by virtue of touching their plates." Cummings even admits to washing dishes himself on Saturday afternoons, when Row 14 is closed and prepping for dinner service.