This is the Moth Radio Hour.
I'm your host, Jodie Powell.
In this hour, we'll take you one step beyond the sign that reads employees only.
We're bringing you tales from the back of house.
We'll get the scoop behind those swinging doors and hear the stories that never ever make it to your table.
I love stories that unlock a room you've never been in.
And our first one comes from Gretchen van Esselstyn.
This was told in New York City where WNYC is a media partner of the month.
Here's Gretchen.
So I'm feeling good that afternoon when I'm making the green apple vinaigrette.
I'm adding the ice cubes to the blender so that the parsley stays nice and green.
And I'm trickling in just like the right amount of rice vinegar.
And it feels like it's going to be a good night.
The chef whose entire purpose in life is to make me cry It's gonna be out of the kitchen tonight,
and it's gonna be just me and the two badass line cooks working the hotline So the hotline is where the stoves are and I'm not allowed over there except to replenish the oil bottles and the chopped herbs for the cooks the real cooks and Someday I'll be good,
and I'll be able to get to the hotline, but but not yet,
but it's okay because what I have is the salad station.
I do Garde Montgé, which means guardian of the food,
but really it's just opening oysters and making salads.
But it's cool.