THINGS can get frantic at Recette. It’s one of those tiny West Village spots where the kitchen and the dining room rub up against each other like passengers in a packed subway car. But even in the pandemonium of a dinner rush, even with orders and questions pouring in from all directions, Jesse Schenker, the 29-year-old chef, manages to stay in the zone.
There’s just one thing you don’t want to interrupt.
“If a server needs something from me, and I’m in the middle of an air-guitar lick,” he said, “I’m going to finish it before I respond.”
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