A review by jennybpenny
32 Yolks: From My Mother's Table to Working the Line by Eric Ripert

4.0

"One evening during service, the chef poissonier asked me to open two dozen little-necked clams for him. A simple enough task, but I'd rarely done it before, and I was very clumsy. I was not a trained fish chef...So I lined them up on the shelf and waited for them to open. When a clam opened a little, I shoved my oyster knife in and shucked it. When the chef poissonier returned, I handed him three clams. 'Where are there rest?' He asked. I pointed to the shelf. 'There, I'm waiting for them to open.'"