Commis Chefs : Why You Must Bray them The simple answer is because they are idiots. Last week I wrote "many of my commis chefs still bear the imprint of a well aimed onion", why this level of violence you ask ? Let me explain. It is Saturday morning in the kitchen, that evening we are fully booked and then some. I have spent all morning doing the mise en place, or prep, an assortment of sauces lie steaming away as they cool down, demi glace, fish veloute for the dover sole, pepper and stilton sauces for the steaks, 'Bonnie Prince Charlie' sauce with Drambuie for the fillets, bechemel, tomato sauce, parsley sauce, vanilla and chocolate for the desserts. I have also chopped a large pile of basil for pasta and garnishing. Idiot commis is next to me, supposedly trying to learn some basic sauce work, as I turn around with a platter of chopped basil a Michael Jackson song comes on the radio. Idiot commis goes into Earthsong mode, arms fly up, catching the basil on the way, now it doesn't matter what the sauce was, because it's basil sauce now. Sensing imminent pain, the commis has made a run for the back door, not fast enough to avoid a handy potato though. On his eventual, cowering, return, we threw him in the river. Now being a chef isn't such a bad job, Human Remains Removal Specialist possibly is, read further down the page though are some real whingers, check out the golf professional at the bottom, "People expect things done right the first time!", not such an unreasonable request I think, and you will notice he doesn't mention his pay cheque, that's because golf pro's earn a bloody fortune, much of it in cash.