The VIP Middle Course Tonight, and the people that make it happen
This is Pork Belly with Sweet Potato Puree, Tamarind-Apple glaze, Saba Vinegar, watercress, pickled red onions, and House smoked sea salt. The picture that follows is of my hot line brigade. Matt, Jason, and Steve. There is a giant wall that separates the Garde Manger and Stone Pizza Oven, and we Expedite through radio communication. It isn’t as bad as it sounds, because everyone at the hotel has their own band to use. So at any given time I can be listening to the Executive Chef in my right ear, calling out orders and talking to our cooks, pulling checks, wiping plates, switching bands to call room service and talking on the phone. It’s a whole different animal than I am used to, but I really enjoy the challenge. I also have the ability to teach technique , dissaplain, intensity, and inspiration. Now the real journey begins. I have had two questions from my cooks this week that made me laugh. The first being a cook named Matt asking me if I ever sleep and the second from Buddha asking me what my plans for the future are. The first question was an easy one to answer because I never sleep, comfortably that is. The second question caught me buy surprise because I have no solid answer yet. There is no telling what the future might hold, I’m not really sure what I want to do or where I want to go. That one is going to take me some time to figure out, but I’m learning.
August 2, 2009 at 11:05 am
You keep thinking about that and I’ll keep thinking about how incredibly fantastic that food looks, especially as reward for effort. It is an enormous amount of work to get such beautiful food on a plate, from the garden, but we all say, Bravo Chef and Crew! Take a bottle out the back for the stars of the show.