fancy chef-speak

I enjoy watching cooking competition shows, especially 'Top Chef' and 'The Next Food Network Star.'

One thing I find amusing is the haughty vocabulary that chefs often use.

For example, here is a phrase as a chef might say it:

"Are you done with the mise en place on the hericot verts for the amuse-bouche?"

Translation: "Are you done cutting the green beans for the appetizers?"


And another thing: what's with all the tattoos? Geeez.