I recently interviewed a mâitre d’ in a London restaurant. Unlike many of his tribe who seem to be hired for looking imposing in a suit and sneering to a high degree of competence, this one had actually trained, at a catering college, several decades ago. Talk turned, as it often does, to the erosion of standards. “Of course,” he said, by way of emphasis, “when I trained we had Fuller’s Guéridon & Lamp Cookery as a set book.”
我最近採訪了倫敦某餐廳領班。與很多同行（這一行從業者工作時衣冠楚楚，咄咄逼人，甚至不屑一顧，顯得能力超羣）迥異的是，這位仁兄實際上幾十年前曾受過餐飲業科班訓練。我與他聊著聊著，話題就不可避免地轉向瞭如今每況愈下的服務水準。「當然，」他強調說，「本人上餐飲學校時，富勒(Fuller)的《小推車與酒精燈烹飪課》(Guéridon & Lamp Cookery)可是必修教材。」
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