In Anthony Bourdain’s memoir Kitchen Confidential, the term “bigfoot” refers to the elusive, often legendary, dishwashers who work tirelessly and anonymously in the chaotic world of professional kitchens. They are essential to the functioning of any restaurant, yet often remain unseen and unappreciated by the front-of-house staff and diners. Like the mythical creature they are named after, they are rarely glimpsed but their impact is undeniable. For example, a consistently clean supply of plates and cookware, crucial for uninterrupted service, is the direct result of their labor.
The concept of the “bigfoot” dishwasher highlights the often-overlooked backbone of the culinary industry. It emphasizes the crucial role these individuals play in maintaining a restaurant’s operation, despite receiving minimal recognition. Bourdain’s use of the term sheds light on the demanding nature of the job and the resilience of those who undertake it. Historically, kitchen staff have been organized hierarchically, with dishwashers often occupying the lowest rung. Understanding this context is crucial for appreciating the significance and symbolism of the “bigfoot” analogy.
