Street Corn

When you work in a Michelin-star restaurant, you learn just as much upstairs with world-renowned chefs as you do downstairs in the prep quarters. Upstairs, they taught me about finesse and skill; downstairs, I learned about flavor, speed, and efficiency. At Café Boulud, besides peeling buckets of garlic, dicing gallons of potatoes, and slicing perfect disks of butternut squash, I was also tasked with doing whatever Grande told me to do. Grande was the resident butcher and, to be honest, the