Sachs, Peter

I can still remember that freezing cold & rainy day in New York City, many years ago, when I walked up from working 7 hours in that basement prep room. I had just finished boning 120 capon legs for a party, stuffing them with forcemeat. And that was after fileting flounder (yes, flounder, ugh) in a race with my cohort so we could barrel through knocking 'em all out. My hands hurt and I was dead tired. My back was sore cause I was 6 feet tall, but the pipes on the ceiling below the restaurant hung down at about 5' 11." But I was done, and I had a big smile on my face. What else do you do with a...