Creme Brulee

When it was on the cusp of popularity in the U.S., I sort of introduced crème brûlée to a restaurant where I was working at the time, and, predictably, they took off. So much so, that most of my nights were spent torching crème brûlée as fast as I could. Finally, I put an end to that (popularity is overrated), and that was that.

There was also a chef in the kitchen who was irked every time I started up the torch to caramelize the custards, saying “That’s not cooking.” I’m not sure how putting fire to the top of something to cook it was different from putting a fire under something, such as a skillet or saucepan on a stovetop, but since I was known for getting into trouble for talking back to people, I didn’t say anything.