Topic: On the Job
A Day in the Life
Recipes, never. We dnt use them for anything in the restaurant. Except pastries. Every single dish is made with taste, passion, heart, and we just do not write things down, its a waste of time.
Not sure I can explain "how" to focus, I think you just pay attention and do it or you do not.
Q: Do you participate in development of the beverage program at the restaurant? If so what and how? Have you ever created a cocktail for your restaurant?
Yes, the entire program is mine. I taste every single wine we offer, and about 3000 a year more. I write the descriptions on our wine list for each selection. I also maintain the beer and liquor lists. I like that a single person wit the palate from the kitchen to the front of the house can make desicions like that. It makes for an overall better experience.
Fried handmade tortillas rolled with chilies and grits and pecorino cheese.
patotas. nickname given by the cooks I have worked with for 8 years
It depends on who is in the place on a given night. Normally 30-40 minutes.
Yes, I have worked 95% of my career in them. I dont mind, its all I know. But we did glass in the kitchen at inovasi to keep noise out of the dining room.
for sure. we do not even have a pastry chef. the five of us do everything ourselves.
That's me too!
I am the restaurants somm. Not certified but I have a very fine serious palate.
Very, we all talk about things and have ideas and work on drinks together.
Are you the chef? Honestly for god's sake, I am the only dude in whites in the entire dining room, who the hell else am I supposed to be?
That my entire job changes from minute to minute. It is 16 hours straight of constant brutal effort and thinking and passion and emotion and heart.
Q: Let's talk responsibilities — as in you are responsible for everyone else. How many people and how do you manage it?
We have 30 employees. I manage it by running around and looking for details and things to improve upon, then constantly engaging my staff to grow along with us.
Foie. God I love the stuff. I never eat it because I actually want to stay skinny!
not one, I can do it all. But there are a few I really dont like!
Motto: Work harder and smarter. Mascot: A shovel, we are always buried. Anthem: I dont like this question, so i choose not to answer.
Q: Your apron's tied and you're ready to roll. Time for a new day. What's the first thing you do when you get to work?
Wash my hands, then coffee. Then emails and office work for an hour or so.
Q: We all get burns and cuts, but in the kitchen, this rings even truer. What are your most memorable kitchen injuries, and how did you deal?
Cut into the end of my finger with a slicer. Pretty deep. Wrapped it in gauze and continued to work, how else would a chef deal with it?