I understand the value of having Tony look like he is going to succumb to the pressures of the Saute station while Chef Eric Ripert looks like he is breezing through the dinner service at the Grill station. Then Tony pulls it through in the end. Our hero. Good TV.

Why not tell the truth? While Ripert is at the Grill station (the second or third most difficult on the line- depending how intense their Garde Manger station is), Tony is at the Saute station which is the single most challenging station in the kitchen - the one usually reserved for the Chef him/her self- if (s)he is cooking at all and not sitting in an office or expediting as is the current chef at Les Halles. That would give Tony his props. This may not be the most humbling vision of our TV culinarian or give the overload of credit to a visiting friend/guest (Chef Ripert) but it would show that - his own self-deprication apart - Tony REALLY does walk the walk, not just talk the talk.

Just a humble suggestion,
RC

You know, this reminds me of where I work... only instead of worrying about getting steaks and scallops out on time and correctly, I'm worried about getting the vancomycin and the gentamicin out in correct dosage and in a timely manner.

I'm a pharmacist in a hospital, and the pressure is kinda similar only... worse.
At least it's good to see someone else stuggling with it.

ps.. very funny... I call it "riding the wave" when I can keep ahead of the medication requests too. And I've never even surfed.

vancomycin and gentamicin...do fries come with that?

I'd like to add my two cents. This was the most realistic portrayal of what it is to work on the line in a very busy kitchen. And yes, the did set Tony up by working the Saute station, usually the hardest station in the kitchen. However, if you have a menu heavy on grilled meats, and each dish has many accountriments, grill is no piece of cake either. However, it did look like Eric Rippert did not break a sweat while Tony almost died.

Many years ago, I worked in a very small family run restaurant...many times I was the grill/saute/dishwasher all at once! Now,17 years later,I'm a mechanic lol...there are similarities however,in that we have stations,the cars go to each station depending on what the customer needs done,and if there is a "hiccup" at a certain point,you're screwed! After so long a time, I definately couldn't see myself going back to doing what I did so long ago....Anthony ,from what I saw did a hell of a job, especially being gone 8 years,coming back and everything's different!

If I'm not mistaken the reason AB was at the saute station in the episode was because that was his station when last at Les Halles

I worked in a large resort and a smaller scale chain place, and the "line" looked pretty much the same as Les Halles. And when the rush came, the rush came and you dealt. Food/people People/food. Into the Fire was the first account I have ever seen that actually made me feel like I might still be at work. (And reminded me why I don't want to go back)

Ok - First things first.

I really am surprised as hell that anyone at all even read what I wrote. Maybe this posting thing is not a total waste of time and maybe there really are other people out there in the world who do more than just sit and stare blankly at a TV screen until its time to go to sleep.

Thanks to all of you for caring at all about what I said.

That said, this note is for mochicago. You're right. AB was on that station because it was his last STATION at Les Halles. The reason for that is because in a kitchen the Saute station is usually the station for the Chef, if (s)he is in the kitchen at all. The Saute station is usually the one where the Chef or Sous Chef (Sue Chef or under chef - second in command) works. While I'm not positive ,I tend to disagree that Saute was Ab's last JOB at Les Halles because, if you noticed the show, The Expediter (Aboyeur-(ab-bwa-YEA)) is usually the final POSITION or the one held by the Chef because it delivers the orders to the entire team, makes sure everything is being delivered as needed and is the final inspector of each dish before it goes out to the patron.

Still my point remains the same. If Tony was in the kitchen and actually cooking - the Saute station is THE most difficult station (unless you're in a steak house - as Martysfo points out). Regardless, 8 years after leaving the kitchen and after traveling the whole world being flown & driven around, eating and hanging - Tony Bourdain still has chops.

Bravo Tony - was that a bad way to end this since this is not the Bravo Network?