
BONES by Wilson Koewing
I slide the glass racks to the side and peer into the dish pit where Bones struggles mightily to scrape the charred remnants of bread pudding from a hotel pan. “Bones, how are you holding up?” “Good, Chef Adam,” Bones says. “Let me know if you get overwhelmed.” “Ah, shit,” Bones laughs. Bones is pushing seventy. He’s worked the dish pit at the country club for seven years. When he can escape the pit, Bones sweeps by the dumpster or deep cleans the upstairs banquet kitchen—tasks that take him far from the watchful eye of Executive Chef, Craig. I discovered







