In Anthony Bourdain’s memoir Kitchen Confidential, the time period “bigfoot” refers back to the elusive, usually legendary, dishwashers who work tirelessly and anonymously within the chaotic world {of professional} kitchens. They’re important to the functioning of any restaurant, but usually stay unseen and unappreciated by the front-of-house employees and diners. Just like the legendary creature they’re named after, they’re not often glimpsed however their influence is simple. For instance, a constantly clear provide of plates and cookware, essential for uninterrupted service, is the direct results of their labor.
The idea of the “bigfoot” dishwasher highlights the often-overlooked spine of the culinary business. It emphasizes the essential position these people play in sustaining a restaurant’s operation, regardless of receiving minimal recognition. Bourdain’s use of the time period sheds mild on the demanding nature of the job and the resilience of those that undertake it. Traditionally, kitchen employees have been organized hierarchically, with dishwashers usually occupying the bottom rung. Understanding this context is essential for appreciating the importance and symbolism of the “bigfoot” analogy.
