We've had to put the brakes on this thing for a while. The big move to Blue Ridge and Sonoma had already shut down work on the TV pilot, and now it's going to claim the blog as well. No worries, soon the Mad Chef will have more time to devote to this, and we'll be back bigger and badder. But for now, a brother's gotta put his head down and handle his business.
Big things ahead, and it's taking all the time there is to get there. So get the RSS feed, get the email updates, and you'll be the first to know when we're back. Soon, people. See you then!
The Mad Chef & The Brain
Monday, September 28, 2009
Wednesday, August 26, 2009
Sonoma
Sunday...
Well, I guess I have some explaining to do.
For the past 3 days I have been spending time with chef/friend Nicholas Sharpe of Sonoma restaurant. By that I mean I have been in the kitchen here rather then at Blue Ridge.
The decision came from Barton several weeks ago but only recently happened. It just so happened that I was lobbied for over the past month by the Sonoma folks, since there is only one sous here and there should be two. There are currently 2 plus the chef over at Blue Ridge and that does not include the tournand, and there isn't one here either. As much as I would love to say that it is all peaches and cream over here, Mr. Sharpe takes it upon himself to remind me I am no longer in Kansas. I have very little time to get acclimated to this kitchen and up to the standards of the former Maestro and Mio sous chef.
Standards are higher then I have ever worked with in a kitchen. Everything is kept spotless throughout service, the only person talking is the chef, no one but the chef touches the tickets at expo, everything is tasted before it leaves the kitchen, servers only interact with the chef, etc. Its nothing new when I really sit back and think about it. It is the higher standards that I have looked to work with in a kitchen for a long time. That, and constantly getting reminded that
I'm an idiot, have the hands of a brick layer, fabricate fish with a butter knife, "now" means "5 minutes ago" and so on.
They even took the liberty of hazing me after only two days in the kitchen. I was sent to Good Stuff Eatery in search of a "bacon stretcher." Now I am no expert on charcuterie, although most people know I cannot resist a good foie gras, but I knew from the moment they told me where to go and what to get, it just didn't sound right. I walked out of the restaurant and got on my phone to use the Interwebz, thank you Al Gore, and began to search this "bacon stretcher" thing.
Turns out it does exist, but I still didn't want to walk into that place to ask for it. WTF would a glorified burger joint be doing with something like that? They also told me to ask for Spike and get some free burgers. Long story short, Spike wasn't there, the guys at Good Stuff caught a good laugh, and back here Nicholas and the sous were already laughing hysterically when I got back.
This is going to be a fun kitchen, but don't think for a minute I have entered Wonderland. This Capitol Hill hot spot is going to test me to my limit, but I'm no longer the wide eyed kid I was the last time I worked in this part of town...
Wreckfish
Deep sea fish that hovers around 1000ft deep in the sea. Hence the bubbly eyes, they pop out when they are caught on the fishing line and get brought to the surface. I also got to break down a pork loin again yesterday and talk to some farmers. We had to stick around until well after midnight because a delivery came in by way of Eco Friendly Farms and Beverly Eckelstein, as fresh as it literally gets.
A whole new world...
A whole new world...
Wednesday, August 19, 2009
Heads and Tails
Sometimes we get to fabricate some pretty cool stuff in the kitchen. When an entire animal comes in, I, along with the other chefs, daydream of all the cool things we can do with the parts of the animal that are not normally used.
This pic was just as I was re-enacting an entire scene from Hamlet ("Alas, poor Yorick! I knew him, Horatio, a fellow of infinite jest, of most excellent fancy...). Kitchen theater, it's all the rage.
OK, so it eventually got made into soup, but my scene went almost perfect until I began to laugh at myself for getting into a debate with the head of what was a 30 pound lamb an hour ago. Small for our standards and a poor yield for serving. Thank goodness one of us thought to make sausage for brunch!
This pic was just as I was re-enacting an entire scene from Hamlet ("Alas, poor Yorick! I knew him, Horatio, a fellow of infinite jest, of most excellent fancy...). Kitchen theater, it's all the rage.
OK, so it eventually got made into soup, but my scene went almost perfect until I began to laugh at myself for getting into a debate with the head of what was a 30 pound lamb an hour ago. Small for our standards and a poor yield for serving. Thank goodness one of us thought to make sausage for brunch!
Did anyone catch that review in the Post? I do not think I have been ripped that badly by a critic since the days of Zola, and even then we managed 2 stars. It almost reads like there were some personal issues between he and Barton. Either way the show goes on.
Barton, chef, and I realize it was fair in the assessment of many of the dishes he disliked. Well, the 3 that he did not. The fritters, I wish I could have that batch back. I have had a hand in them since day one. The vegetable pot pie came off the menu last week because none of us was happy with the dish. I forget what else he tore apart, and that is mostly because I have not read it yet. It was too depressing. Oh well, thus is life.
Out of time...more pics on the way! Ciao.
Monday, August 17, 2009
Tuesday, August 11, 2009
Mental Health Break
So the Mad Chef just sent me some 5 paragraph scribe that looked like it was written by either my 15 month old or Sarah Palin. I was going to try and manufacture it into actual understandable English, but by the end of the second sentence, I wanted to kill myself.
So, instead, I will post pictures of puppies for your enjoyment!
So, instead, I will post pictures of puppies for your enjoyment!
Friday, August 7, 2009
There's No "I" In "Mashed Potatoes"
Thirsty Thursday...
If yesterday was hump day, why did I choose to go out and drink last night? Who knows and who cares, I will most likely end up doing the same tonite with different people. I am not an alcoholic I swear, I just like the taste of beer.
Today a surprise in the form of Frank Morales, my old chef from Zola almost 10 years ago, who paid us a visit in the kitchen and hung around for several hours. Maybe he is going to stick around for a while as Barton prepares for the zillion other ventures he has going on. Morales just recently left Rustico, which was taken over by another former chef of mine from Olives, Steve Maninno. Things could get interesting around here, having so many chefs in one place at the same time. Too many chiefs, not enough Indians would be the saying. To be a bit more PC, I will say too many chefs not enough cooks...
Tonite we did just around 150 covers out of nowhere and I ran out of mash potatoes at 9pm. Well, I noticed we were low beforehand and had another batch working when we ran out. It all would have worked out fine had Barton not been walking down the line in the middle of the rush and noticed they were being made. No, don't give any credit for jumping on the problem and finding a solution so quickly. Instead question why the fuck I was running out in the first place. "There is no I in you fucked up..." Thanks Barton.
I mean I had the potatoes ready, only one table had to wait 15 minutes for their food. Barton catching me in the act was all it took for the night to go to shit. Not even the entire day, not even the entire evening. The last 30 minutes of service sucked because of that one issue. Yeah.
Everyone left with smiles on their faces though, including Chef and Barton. It's Miller time...
If yesterday was hump day, why did I choose to go out and drink last night? Who knows and who cares, I will most likely end up doing the same tonite with different people. I am not an alcoholic I swear, I just like the taste of beer.
Today a surprise in the form of Frank Morales, my old chef from Zola almost 10 years ago, who paid us a visit in the kitchen and hung around for several hours. Maybe he is going to stick around for a while as Barton prepares for the zillion other ventures he has going on. Morales just recently left Rustico, which was taken over by another former chef of mine from Olives, Steve Maninno. Things could get interesting around here, having so many chefs in one place at the same time. Too many chiefs, not enough Indians would be the saying. To be a bit more PC, I will say too many chefs not enough cooks...
Tonite we did just around 150 covers out of nowhere and I ran out of mash potatoes at 9pm. Well, I noticed we were low beforehand and had another batch working when we ran out. It all would have worked out fine had Barton not been walking down the line in the middle of the rush and noticed they were being made. No, don't give any credit for jumping on the problem and finding a solution so quickly. Instead question why the fuck I was running out in the first place. "There is no I in you fucked up..." Thanks Barton.
I mean I had the potatoes ready, only one table had to wait 15 minutes for their food. Barton catching me in the act was all it took for the night to go to shit. Not even the entire day, not even the entire evening. The last 30 minutes of service sucked because of that one issue. Yeah.
Everyone left with smiles on their faces though, including Chef and Barton. It's Miller time...
Thursday, August 6, 2009
Team Player
Tuesday...
I got a day off yesterday! I met up with a friend for lunch, caught up with my friends in The Higher Concept before they hit the stage this weekend with MTV, and J Glaze just happened to be in town as well. Not to mention going to dinner with my friend Nick to Black Salt. The food was OK, we were sent out multiple comped plates from the kitchen, so we had plenty to sample. Guess it's good to be with the Chef de Cuisine of a well known restaurant sometimes.
I made it to bed before 2am, and I walked into the kitchen this morning around 9. Chef let it be known immediately that he would be leaving by 1pm and taking the day off. Uh OK, I mean it's not like I had a problem with it, but I would rather see him get an entire day like myself instead of a half. They are few and far between enough that we both appreciate it when it does happen.
Then Barton strolled in in the afternoon to go over some menu changes (again) before service. Things were great, and I was asked if I could open and be in at 8am Wednesday morning so chef could spend sometime with family that was in town. No sweat, so chef can take 2 days off, meaning my mini-vacay won't be far behind!
Or not.
ciao!
I got a day off yesterday! I met up with a friend for lunch, caught up with my friends in The Higher Concept before they hit the stage this weekend with MTV, and J Glaze just happened to be in town as well. Not to mention going to dinner with my friend Nick to Black Salt. The food was OK, we were sent out multiple comped plates from the kitchen, so we had plenty to sample. Guess it's good to be with the Chef de Cuisine of a well known restaurant sometimes.
I made it to bed before 2am, and I walked into the kitchen this morning around 9. Chef let it be known immediately that he would be leaving by 1pm and taking the day off. Uh OK, I mean it's not like I had a problem with it, but I would rather see him get an entire day like myself instead of a half. They are few and far between enough that we both appreciate it when it does happen.
Then Barton strolled in in the afternoon to go over some menu changes (again) before service. Things were great, and I was asked if I could open and be in at 8am Wednesday morning so chef could spend sometime with family that was in town. No sweat, so chef can take 2 days off, meaning my mini-vacay won't be far behind!
Or not.
ciao!
Sunday, August 2, 2009
Wednesday, July 22, 2009
The Times, They Are A-Changing...Our Menu?
Where to start?
Well, I had off yesterday and had lunch with one friend and dinner with 3 others. Starting at Jaleo for drinks downtown and ending at the W hotel with the J&G. I really would love to get into the details of the evening. Let's just say dinner went well except for a few unexpected guests thinking they ruled the Interwebz with blogs and comments on sites like yelp.com, while completely unaware of who yours truly worked for...
More important is one of our first reviews was published recently in the Washington Times. I would love to rip whoever wrote this a new one, but to each their own, I guess. I mean, that is if we really don't have a bread service (which we do upon request) or ever served sea bass (which we don't).
The list goes on...I think it is poorly written, and I'm telling you, I know poor writing! (Ask The Brain about the condition of some of my blog posts...) Don't even get me started on the pic! (below)
They at least could have made sure I was looking a the fucking camera. This almost beats the redundant quote for OnTap I had several months ago...
Well, I had off yesterday and had lunch with one friend and dinner with 3 others. Starting at Jaleo for drinks downtown and ending at the W hotel with the J&G. I really would love to get into the details of the evening. Let's just say dinner went well except for a few unexpected guests thinking they ruled the Interwebz with blogs and comments on sites like yelp.com, while completely unaware of who yours truly worked for...
More important is one of our first reviews was published recently in the Washington Times. I would love to rip whoever wrote this a new one, but to each their own, I guess. I mean, that is if we really don't have a bread service (which we do upon request) or ever served sea bass (which we don't).
The list goes on...I think it is poorly written, and I'm telling you, I know poor writing! (Ask The Brain about the condition of some of my blog posts...) Don't even get me started on the pic! (below)
They at least could have made sure I was looking a the fucking camera. This almost beats the redundant quote for OnTap I had several months ago...
Sunday, July 19, 2009
May Or May Not
"James, just so you know, Anthony Bourdain may or may not be seated right now."
Thanks chef, do you just want to keep me on my toes or are you going to let me go out there at talk to that...we will leave how I feel about him aside for now. I get lines like that from time to time to make sure I am watching the food, and for chef to put a smirk on my face. Last week it was Tiger Woods, the weeks prior it was some other visiting chef or local dignitary. Let alone the mention of He Who Must Not Be Named, DC's preeminent food critic, who may or may not be checking us out at any time.
It's cool, all in a days work. Chef and I are not running around as much lately, the cooks and the new sous have stepped up in ways that we couldn't have hoped for in only a month of service. We have only been open a month? Well, a month and 2 weeks, but it feels like we are in month 6 already.
I guess that is a good thing, except for the fact that our menu has changed so much since we started it's almost laughable when I see a review in the Express magazine, and it has a picture of the trout the way we served it our first week of service. Then they go on to talk about beet leaves, and neither chef nor I can recall ever doing anything with them but grilling them with Swiss chard for a certain plate. Never have we served it as a side, and I think one of us would recall that.
Thanks chef, do you just want to keep me on my toes or are you going to let me go out there at talk to that...we will leave how I feel about him aside for now. I get lines like that from time to time to make sure I am watching the food, and for chef to put a smirk on my face. Last week it was Tiger Woods, the weeks prior it was some other visiting chef or local dignitary. Let alone the mention of He Who Must Not Be Named, DC's preeminent food critic, who may or may not be checking us out at any time.
It's cool, all in a days work. Chef and I are not running around as much lately, the cooks and the new sous have stepped up in ways that we couldn't have hoped for in only a month of service. We have only been open a month? Well, a month and 2 weeks, but it feels like we are in month 6 already.
I guess that is a good thing, except for the fact that our menu has changed so much since we started it's almost laughable when I see a review in the Express magazine, and it has a picture of the trout the way we served it our first week of service. Then they go on to talk about beet leaves, and neither chef nor I can recall ever doing anything with them but grilling them with Swiss chard for a certain plate. Never have we served it as a side, and I think one of us would recall that.
I found a pint container of some type of breading the other day that tasted awesome and I had no clue what it was. I went to tell Barton that it should be going on our french toast at brunch because it was so damn good. He looked at me and told me I made it a month ago for that exact reason.
Yeah, I need a nap or something.
Wednesday, July 15, 2009
Fresh and Clean
Saturday...
Well, I had the entire day off yesterday, and a friend volunteered to come over and help me clean my condo. I mean, what am I supposed to do say, no? Long story short, laundry got done, my kitchen and bathroom are immaculate and I stayed on the mellow side for once. I think I was even asleep by midnight...it was nice.
After getting 8 hours of sleep for once, getting up this morning was the hardest thing ever. With no alcohol to burn off, well not too much, it seemed as if the entire day I may have been walking on air. Putting items together from the moment I walked in and getting ready for brunch.
Have I ever mentioned how I feel about brunch? The worst possible shift for a human being to work. According to Barton that is only if you drink, and guess who falls into that category? Don't get me wrong I love eating brunch, if I am up that early, but damned if I won't stick to my words about working it.
Ah well, another day come and gone. One correction from yesterday's post. Since I tend to confuse a lot of my own words from time to time, Davon Crest is on the Eastern Shore of Maryland, not in Pennsylvania. As much as I would love to put that editing issue on The Brain, it is my own. We get so much from farms in that state I tend to just type that as force of habit...
Well, I had the entire day off yesterday, and a friend volunteered to come over and help me clean my condo. I mean, what am I supposed to do say, no? Long story short, laundry got done, my kitchen and bathroom are immaculate and I stayed on the mellow side for once. I think I was even asleep by midnight...it was nice.
After getting 8 hours of sleep for once, getting up this morning was the hardest thing ever. With no alcohol to burn off, well not too much, it seemed as if the entire day I may have been walking on air. Putting items together from the moment I walked in and getting ready for brunch.
Have I ever mentioned how I feel about brunch? The worst possible shift for a human being to work. According to Barton that is only if you drink, and guess who falls into that category? Don't get me wrong I love eating brunch, if I am up that early, but damned if I won't stick to my words about working it.
Ah well, another day come and gone. One correction from yesterday's post. Since I tend to confuse a lot of my own words from time to time, Davon Crest is on the Eastern Shore of Maryland, not in Pennsylvania. As much as I would love to put that editing issue on The Brain, it is my own. We get so much from farms in that state I tend to just type that as force of habit...
Saturday, July 11, 2009
If You Wanna Take My Picture....Then I Won't Even Shave...
Thursday evening...
Chef and Barton were at FOX for 3 hours, so I got to listen to some tunes while I cut some Sockeye Salmon from Alaska, Mahi from North Carolina, Bluefish from here, and cleaned up some calamari. Not to mention the tomato sauce and mushroom ragout that were on the stove.
Before they returned I had most of the prep done for the day and expedited most of the lunch service. Then I realized just how much there was left to do, because Wednesday's Davon crest arrives from Pennsylvania today. Tonite they brought so much stuff, including some sungold tomatoes, which were probably the best tomatoes I have ever had. Cases upon cases of stuff that we had to break down and do everything but cook so that it would fit into our walk-in, which I think I have mentioned before is the smallest in the city.
Before the lunch was over, as we were going around cleaning, a photographer actually stopped by and took some pics of the place and surprise surprise, the guy wanted a pic of the 3 of us. I can't remember if it was for the Times or the Washingtonian, but it's one of the two.
I only wish I had known about it sooner, ya know, maybe I would have shaved today?
Chef and Barton were at FOX for 3 hours, so I got to listen to some tunes while I cut some Sockeye Salmon from Alaska, Mahi from North Carolina, Bluefish from here, and cleaned up some calamari. Not to mention the tomato sauce and mushroom ragout that were on the stove.
Before they returned I had most of the prep done for the day and expedited most of the lunch service. Then I realized just how much there was left to do, because Wednesday's Davon crest arrives from Pennsylvania today. Tonite they brought so much stuff, including some sungold tomatoes, which were probably the best tomatoes I have ever had. Cases upon cases of stuff that we had to break down and do everything but cook so that it would fit into our walk-in, which I think I have mentioned before is the smallest in the city.
Before the lunch was over, as we were going around cleaning, a photographer actually stopped by and took some pics of the place and surprise surprise, the guy wanted a pic of the 3 of us. I can't remember if it was for the Times or the Washingtonian, but it's one of the two.
I only wish I had known about it sooner, ya know, maybe I would have shaved today?
Ch, Ch, Ch, Changes!
Thursday...
Things are going rather smooth in the kitchen of late. Barton is in every shift and rarely jumps behind the line, but to plate a couple of items and watch over the chef and I. The food is coming along well with the changes we have made.
It is almost too bad some critics (OK, one) have eaten in here so soon, and moreso the fact that some people just don't understand why we put certain items on a plate. Why we say it on the menu, and yet expect something more to be on it than stated? It is not like we are here to do 4 star food, we are selling a product that not many other restaurants are...letting the food do the talking. A fucking novel concept, I know!
Today chef and Barton are heading to FOX to do a segment on Blue Ridge during lunch. Not a good idea to leave the Mad Chef in a kitchen alone, with all these toys to play with!
Things are going rather smooth in the kitchen of late. Barton is in every shift and rarely jumps behind the line, but to plate a couple of items and watch over the chef and I. The food is coming along well with the changes we have made.
It is almost too bad some critics (OK, one) have eaten in here so soon, and moreso the fact that some people just don't understand why we put certain items on a plate. Why we say it on the menu, and yet expect something more to be on it than stated? It is not like we are here to do 4 star food, we are selling a product that not many other restaurants are...letting the food do the talking. A fucking novel concept, I know!
Today chef and Barton are heading to FOX to do a segment on Blue Ridge during lunch. Not a good idea to leave the Mad Chef in a kitchen alone, with all these toys to play with!
Saturday, July 4, 2009
Sleepless in Sea...Glover Park
A case of Advil wouldn't fit the bill for how I feel right now.
I was let go at 4pm Friday to have the evening off, but had to run errands for the restaurant before I could head home. I got home at 7pm that evening only to shower and head right back out for dinner with 2 *cough* friends. Great evening, but it ended at 2am when I realized I had to be at work by 9am.
Saturday night was not much different, busy at work and chef got to leave around 4pm, leaving Barton and I to run the kitchen. Smooth evening but a rough outing that ended at 3am with a 9am in-time. I got out around midnight Sunday night, swearing I would head home the entire day until the chef from Sonoma demanded a drink or four. When will I learn? The rest of the week...basically the same.
Onto to work this evening, a short meeting between chef, Barton and I let me know the menu would start changing... tomorrow. Never a dull moment, I swear it. We have already made subtle tweaks to the menu every other day, constantly mixing different items up, changing a red eye gravy for a warm cherry vinaigrette. Arugula salad turns into a mix of devoncrest greens, red leaf lettuce, mint julep and 3 other wild greens that have a shelf life of about 3 days. By Friday, half of the menu will be different including proteins, like fried catfish which will become sea trout.
Our starches will all change and 90% of our produce will be organic by the end of the week. That means there will be little to no room for error when it comes to ordering, because organic or wild produce can have a reduced shelf life, meaning some it will go bad quickly.
Burning brightly...and trying not to burn out!
I was let go at 4pm Friday to have the evening off, but had to run errands for the restaurant before I could head home. I got home at 7pm that evening only to shower and head right back out for dinner with 2 *cough* friends. Great evening, but it ended at 2am when I realized I had to be at work by 9am.
Saturday night was not much different, busy at work and chef got to leave around 4pm, leaving Barton and I to run the kitchen. Smooth evening but a rough outing that ended at 3am with a 9am in-time. I got out around midnight Sunday night, swearing I would head home the entire day until the chef from Sonoma demanded a drink or four. When will I learn? The rest of the week...basically the same.
Onto to work this evening, a short meeting between chef, Barton and I let me know the menu would start changing... tomorrow. Never a dull moment, I swear it. We have already made subtle tweaks to the menu every other day, constantly mixing different items up, changing a red eye gravy for a warm cherry vinaigrette. Arugula salad turns into a mix of devoncrest greens, red leaf lettuce, mint julep and 3 other wild greens that have a shelf life of about 3 days. By Friday, half of the menu will be different including proteins, like fried catfish which will become sea trout.
Our starches will all change and 90% of our produce will be organic by the end of the week. That means there will be little to no room for error when it comes to ordering, because organic or wild produce can have a reduced shelf life, meaning some it will go bad quickly.
Burning brightly...and trying not to burn out!
Tuesday, June 30, 2009
Glowing Knuckles
Monday,
OK, so remember how I said I had several marks from the wrath of "Carey-Ann?" Well tonite the grill cook was off, so I had to work with her all night by myself. I know I said I had worked with her several times, but not for an entire shift up to this point. Well, tonite that would come true, and we did just over 15o covers.
It was the first time I spent more than 6 hours over a wood burning grill since my days with Todd English at Olive's. I was calling it more colorful names all night because after stocking my fire high enough to set off the ansel system, I noticed my knuckles had turned bright red from the heat. That was at 6pm. By 7pm, my arms had lost most of the (little bit) of hair they had.
I treated that thing like my bitch all night and didn't have one re-cook, save for a burger that was rung in as one thing and sent out, but somewhere along the line the person decided they wanted well done instead of medium rare. That doesn't count. ;)
To top off the evening, chef actually said "good job" as he left tonite. Only took two months to get it out of him!
OK, so remember how I said I had several marks from the wrath of "Carey-Ann?" Well tonite the grill cook was off, so I had to work with her all night by myself. I know I said I had worked with her several times, but not for an entire shift up to this point. Well, tonite that would come true, and we did just over 15o covers.
It was the first time I spent more than 6 hours over a wood burning grill since my days with Todd English at Olive's. I was calling it more colorful names all night because after stocking my fire high enough to set off the ansel system, I noticed my knuckles had turned bright red from the heat. That was at 6pm. By 7pm, my arms had lost most of the (little bit) of hair they had.
I treated that thing like my bitch all night and didn't have one re-cook, save for a burger that was rung in as one thing and sent out, but somewhere along the line the person decided they wanted well done instead of medium rare. That doesn't count. ;)
To top off the evening, chef actually said "good job" as he left tonite. Only took two months to get it out of him!
Wednesday, June 24, 2009
The Name Game
Monday...
Total tranquilo, not much going on in the kitchen. Although I think we are going to rename our walk-in refrigerator a "reach around" refrigerator, because you can't fit more then one person in it at a time.
We have officially named our wood grill, not by my choice, Carey-Ann. I would say why Barton named it that, but it isn't necessary. I was really hoping to call her "my bitch," because she burns me every damn day. The grill cook and I have several markings on our arms from her wrath. Yes, Barton is gone, but chef named her that today in his absence...maybe because he misses him already?
I got into work this morning at 10am, and it felt great to wake up after 9:30 and drive a few blocks into work from a friends place. Maybe I should stay there more often!
Total tranquilo, not much going on in the kitchen. Although I think we are going to rename our walk-in refrigerator a "reach around" refrigerator, because you can't fit more then one person in it at a time.
We have officially named our wood grill, not by my choice, Carey-Ann. I would say why Barton named it that, but it isn't necessary. I was really hoping to call her "my bitch," because she burns me every damn day. The grill cook and I have several markings on our arms from her wrath. Yes, Barton is gone, but chef named her that today in his absence...maybe because he misses him already?
I got into work this morning at 10am, and it felt great to wake up after 9:30 and drive a few blocks into work from a friends place. Maybe I should stay there more often!
Lost Sauce
Sunday...
Day one without Barton in the kitchen. Walked through the patio and into the kitchen to see 3 cooks walking around and setting up. Not to say that the cooks I usually see in the kitchen are worse or better, but today was the first time in several years we had a team of all American cooks in the kitchen. I didn't have to use any Spanish, I was able to lean on my cooks as if they were chefs for some of the prep that chef and I wanted to see completed, and it was awesome.
Brunch for Father's Day we did just over 100 covers and completed more prep in that time then we sometimes get done on slow nights. Food looked great the entire time, and chef even had compliments for everyone about it.
We sat down after lunch to discuss hiring another sous chef in Barton's absence. This is great news because it brings about he possibility of a day off! 3 weeks in and chef and I have taken a day each. Neither of us expects to get another for at least another two weeks. We are both actually alright with that so long as we can make things run smoothly in the kitchen. Sharing around 14 hours a day a piece is no joke, but if that's what it takes to make things go well until we have more help, then so be it.
Around the time brunch was over I was looking for a certain item in the walk-in, and chef said it was there, but neither I nor another cook could find it. He then reiterated the fact that it was one of the smallest walk-ins in the city so I should be able to find it. I told him I would buy him lunch from Z Burger if he found it. The other cook smiled, thinking chef was going to be buying me lunch. 30 seconds later he walks out with enough of the item to last us several days. Awesome, off to Z Burger I go, I guess.
Reminder to self, never make a bet about the inventory to the man who does the ordering everyday!
Day one without Barton in the kitchen. Walked through the patio and into the kitchen to see 3 cooks walking around and setting up. Not to say that the cooks I usually see in the kitchen are worse or better, but today was the first time in several years we had a team of all American cooks in the kitchen. I didn't have to use any Spanish, I was able to lean on my cooks as if they were chefs for some of the prep that chef and I wanted to see completed, and it was awesome.
Brunch for Father's Day we did just over 100 covers and completed more prep in that time then we sometimes get done on slow nights. Food looked great the entire time, and chef even had compliments for everyone about it.
We sat down after lunch to discuss hiring another sous chef in Barton's absence. This is great news because it brings about he possibility of a day off! 3 weeks in and chef and I have taken a day each. Neither of us expects to get another for at least another two weeks. We are both actually alright with that so long as we can make things run smoothly in the kitchen. Sharing around 14 hours a day a piece is no joke, but if that's what it takes to make things go well until we have more help, then so be it.
Around the time brunch was over I was looking for a certain item in the walk-in, and chef said it was there, but neither I nor another cook could find it. He then reiterated the fact that it was one of the smallest walk-ins in the city so I should be able to find it. I told him I would buy him lunch from Z Burger if he found it. The other cook smiled, thinking chef was going to be buying me lunch. 30 seconds later he walks out with enough of the item to last us several days. Awesome, off to Z Burger I go, I guess.
Reminder to self, never make a bet about the inventory to the man who does the ordering everyday!
Sunday, June 21, 2009
Brine With Me
Saturday...
Chef gets to go home for the evening, leaving Barton and I to play in the kitchen. And play we did for the first 2 hours, testing some recipes for a special we are going to use tomorrow. We have this item on the menu that changes constantly. It is an "Entree for 2," and it goes along with the neighborhood theme of the restaurant and communal dining.
The price usually hovers around 42 bucks, which is still a pretty damn good deal in this town. Tonight we pulled some chickens we had been brining for the past 3 days. Threw the entire chicken (these are 4-5 pounds a piece) in the oven for 20 minutes at 450 degrees, then pulled it out and let it rest for several minutes. Doesn't get much better then this as far as chicken goes.
I mean, if you are getting some organic free range chickens delivered fresh to the back door of the place and throw them directly in a brine (just some water with salt and sugar) and let it sit for a few days, they won't need much else to taste damn good. Goes along with the whole "great product doesn't need much to make it taste good" thing, well that or "throw your ego on the side and let he food do the talking," which is a similar philosophy.
As far as service went tonite, everything was smooth and we got pretty busy, coming in just under 200 covers for the evening, I do not think we have hit opentable.com yet, and Seitsema is still nowhere to be seen. Barton leaves for Alaska at 5am Sunday morning and will not be back until late Friday. Chef and I will be working our butts off to keep things in tip top order while he is gone, to show that he and I can handle things in his extended absence.
And by that I mean, I am going to have a blast in this kitchen for the next several days.
Chef gets to go home for the evening, leaving Barton and I to play in the kitchen. And play we did for the first 2 hours, testing some recipes for a special we are going to use tomorrow. We have this item on the menu that changes constantly. It is an "Entree for 2," and it goes along with the neighborhood theme of the restaurant and communal dining.
The price usually hovers around 42 bucks, which is still a pretty damn good deal in this town. Tonight we pulled some chickens we had been brining for the past 3 days. Threw the entire chicken (these are 4-5 pounds a piece) in the oven for 20 minutes at 450 degrees, then pulled it out and let it rest for several minutes. Doesn't get much better then this as far as chicken goes.
I mean, if you are getting some organic free range chickens delivered fresh to the back door of the place and throw them directly in a brine (just some water with salt and sugar) and let it sit for a few days, they won't need much else to taste damn good. Goes along with the whole "great product doesn't need much to make it taste good" thing, well that or "throw your ego on the side and let he food do the talking," which is a similar philosophy.
As far as service went tonite, everything was smooth and we got pretty busy, coming in just under 200 covers for the evening, I do not think we have hit opentable.com yet, and Seitsema is still nowhere to be seen. Barton leaves for Alaska at 5am Sunday morning and will not be back until late Friday. Chef and I will be working our butts off to keep things in tip top order while he is gone, to show that he and I can handle things in his extended absence.
And by that I mean, I am going to have a blast in this kitchen for the next several days.
Tuesday, June 16, 2009
Happy Birthday to the Mad Chef!
29 today and hopefully off drunk somewhere...
As Drudge would say,
Developing...
As Drudge would say,
Developing...
Birthday Prep
Monday...
I think that's what day it is at least. Today was relatively easy, except for the fact that we weren't told that they were going to sit about 10 tables at the same time just after opening. That is about the worst thing you can do to the kitchen, leave them blind...it sucked. It only took a moment to get into a groove, and just when it started, it was over. Lunches here have yet to pick up, and that should be expected because we have only been here 3 weeks, and dinner time is usually when the walk-ins and curious people show up.
Tonite during service I had time to clean and prep a soup for tomorrow. We will be serving a chilled carrot soup with yogurt, and it will have some orange zest and mint as the garnish...hope it's hot out tomorrow, LOL. If there is one thing I have learned already being in this kitchen, it is that if it's slow, you prep for the next day. Even if it is something as small as peeling potatoes or smoking onions, it helps keep things moving.
It's time for a birthday shot. Peace.
I think that's what day it is at least. Today was relatively easy, except for the fact that we weren't told that they were going to sit about 10 tables at the same time just after opening. That is about the worst thing you can do to the kitchen, leave them blind...it sucked. It only took a moment to get into a groove, and just when it started, it was over. Lunches here have yet to pick up, and that should be expected because we have only been here 3 weeks, and dinner time is usually when the walk-ins and curious people show up.
Tonite during service I had time to clean and prep a soup for tomorrow. We will be serving a chilled carrot soup with yogurt, and it will have some orange zest and mint as the garnish...hope it's hot out tomorrow, LOL. If there is one thing I have learned already being in this kitchen, it is that if it's slow, you prep for the next day. Even if it is something as small as peeling potatoes or smoking onions, it helps keep things moving.
It's time for a birthday shot. Peace.
Monday, June 15, 2009
Soulja
Sunday...
Has this week gone by too fast? Is my birthday only 2 days away? It's summer time already? Keeping my head down in the kitchen from dawn to dusk has me forgetting all sorts of things. Note to self: take vacation. LOL, not yet...
Random side note, we are beginning to use organic produce all over the menu, which rocks. It is a belief of Barton, and one that I have believed since the early days, that if you use great product you do not have to do that much to it before it hits the plate. You know, simplicity in cooking...well, the catch is that to cook simply, you need fresh, flavorful ingredients. And that's what we're really focusing on here.
For example, if we buy our radishes from a farmer in Pennsylvania that exclusively grows them and maybe 3 other fruits and vegetables on his farm, chances are all four of those products are unlike anything you find in your local supermarket. I mean, I love how Whole Foods across the street has signs about local this and local that and yada yada yada. Then you look at the chives from Peru or the citrus fruits from Japan or the apples grown in Korea...just read closer, it's comical.
Anyways, I digress as usual. These radishes that we are using we serve simply raw on a plate with this butter from Path Valley Farms in Willow, Pennsylvania, that is unlike any I have ever had. It is a deep golden yellow and almost tastes like Parmesan cheese. We take a little spoon of the butter and sprinkle it was some nice sea salt, and that's the dish. It is an awesome snack too...but not one that can be eaten all the time obviously!
Barton let the other chef take off around 4pm today, which means my half day cannot be too far behind. Barton and I cleaned for a few hours, until everyone in Glover Park decided to come into Blue Ridge to eat. The rush tonite was only an hour long, but once it started it didn't seem to end, but the kitchen held together extremely well.
Eventually I rolled, and I stayed out a little too late with my friend Nicholas Sharpe, got in around 3:30 in the morning and had to be here at 9am. Now it's midnight and I am just getting home...one of these days I will learn to head straight home after work.
Time to go grab a drink! Or call my sponsor, or something...I'm tired, people. But gotta soldier on!
Has this week gone by too fast? Is my birthday only 2 days away? It's summer time already? Keeping my head down in the kitchen from dawn to dusk has me forgetting all sorts of things. Note to self: take vacation. LOL, not yet...
Random side note, we are beginning to use organic produce all over the menu, which rocks. It is a belief of Barton, and one that I have believed since the early days, that if you use great product you do not have to do that much to it before it hits the plate. You know, simplicity in cooking...well, the catch is that to cook simply, you need fresh, flavorful ingredients. And that's what we're really focusing on here.
For example, if we buy our radishes from a farmer in Pennsylvania that exclusively grows them and maybe 3 other fruits and vegetables on his farm, chances are all four of those products are unlike anything you find in your local supermarket. I mean, I love how Whole Foods across the street has signs about local this and local that and yada yada yada. Then you look at the chives from Peru or the citrus fruits from Japan or the apples grown in Korea...just read closer, it's comical.
Anyways, I digress as usual. These radishes that we are using we serve simply raw on a plate with this butter from Path Valley Farms in Willow, Pennsylvania, that is unlike any I have ever had. It is a deep golden yellow and almost tastes like Parmesan cheese. We take a little spoon of the butter and sprinkle it was some nice sea salt, and that's the dish. It is an awesome snack too...but not one that can be eaten all the time obviously!
Barton let the other chef take off around 4pm today, which means my half day cannot be too far behind. Barton and I cleaned for a few hours, until everyone in Glover Park decided to come into Blue Ridge to eat. The rush tonite was only an hour long, but once it started it didn't seem to end, but the kitchen held together extremely well.
Eventually I rolled, and I stayed out a little too late with my friend Nicholas Sharpe, got in around 3:30 in the morning and had to be here at 9am. Now it's midnight and I am just getting home...one of these days I will learn to head straight home after work.
Time to go grab a drink! Or call my sponsor, or something...I'm tired, people. But gotta soldier on!
The View From Upstairs
Saturday night...
Actually kind of slow as far as I am concerned. The best part of the evening was a party of 30 that sat upstairs, in the area that has an incomplete bar and a faux fireplace. They enjoyed their food, and got to see what many people have yet to, since the upstairs technically isn't open yet.
The bar was packed tonite the entire evening, and this is the first night I actually beat the other manager in getting out of the restaurant. It was great, too bad it's still almost 1am and I am in at 9am tomorrow! Brunch sucks for those who drink the night before and have to work it.
Though if you are going to be hungover you might was well get paid for it. Oh yeah, I think I heard something about a group of friends coming in to eat soon, possibly the week that Barton is gone for the entire week as well???
Sounds like fun to me!
Actually kind of slow as far as I am concerned. The best part of the evening was a party of 30 that sat upstairs, in the area that has an incomplete bar and a faux fireplace. They enjoyed their food, and got to see what many people have yet to, since the upstairs technically isn't open yet.
The bar was packed tonite the entire evening, and this is the first night I actually beat the other manager in getting out of the restaurant. It was great, too bad it's still almost 1am and I am in at 9am tomorrow! Brunch sucks for those who drink the night before and have to work it.
Though if you are going to be hungover you might was well get paid for it. Oh yeah, I think I heard something about a group of friends coming in to eat soon, possibly the week that Barton is gone for the entire week as well???
Sounds like fun to me!
Sunday, June 14, 2009
Smack!
Or maybe Charlie Murphy's, "What did the five fingers say to the face?"
Take your pick but we did over 200 tonite. First time for everything I guess, and it took under 2 weeks. We had a party of 15 and a party of 9 at 10pm. Awesome, the kitchen did extremely well all things considered, and no food was returned so I'm happy.
The chef from Zaytinya came in to eat this evening, and that is about the only VIP I heard of all night. Wonder how long Tom Seitsema will give us before he drops by. He gave Barton 4 days into the opening of Hook. Guess that's all the time you get when you are given 2 1/2 stars!
Oh well, that's all I got and it's time for a Heineken. Ciao!
Take your pick but we did over 200 tonite. First time for everything I guess, and it took under 2 weeks. We had a party of 15 and a party of 9 at 10pm. Awesome, the kitchen did extremely well all things considered, and no food was returned so I'm happy.
The chef from Zaytinya came in to eat this evening, and that is about the only VIP I heard of all night. Wonder how long Tom Seitsema will give us before he drops by. He gave Barton 4 days into the opening of Hook. Guess that's all the time you get when you are given 2 1/2 stars!
Oh well, that's all I got and it's time for a Heineken. Ciao!
Help Wanted
We have had 2 people come in this week from restaurants in search of a sous position in the kitchen. One will become our tournant chef (basically a cook who can work ever station and does so each night) and the other a sous chef. Once we get these 2 people in here, a day off may only be a few more weeks away! Chef thinks otherwise, and unfortunately because of my morals, if he doesn't take a day off neither will I. Damned if I won't try to make our days shorter though in the process. Ya know, like going from 14 hour shifts to 11. That'd be awesome, and I am not being sarcastic.
Prepping the food in the morning has become routine and I am just starting to get used to it. Then I see a leg of cured lamb come in...we started making our own bacon last week. Next week we will start getting in whole pigs. It keeps me on my toes to say the least. Our menu has changed so many times that in the Express news paper this morning, Barton got a full page. And if I remember correctly, out of the 5 items that were listed, maybe 2 of them are exactly as it was typed. Barton only did this photo shoot a week ago too...
Can't wait to see what next month will bring when the second floor opens in this place...
Prepping the food in the morning has become routine and I am just starting to get used to it. Then I see a leg of cured lamb come in...we started making our own bacon last week. Next week we will start getting in whole pigs. It keeps me on my toes to say the least. Our menu has changed so many times that in the Express news paper this morning, Barton got a full page. And if I remember correctly, out of the 5 items that were listed, maybe 2 of them are exactly as it was typed. Barton only did this photo shoot a week ago too...
Can't wait to see what next month will bring when the second floor opens in this place...
Wednesday, June 10, 2009
In the Flames
Hump day...
At least it would be if there was a day off in the near future. Tonite was fun, Barton worked the grill, and it rained so half of the wood was wet. When the kitchen goes down and it is because of a cook, well, you can yell at them. But when it is the Exec working the station that has to slow down for whatever reason (even if it is from wet wood!), there is nothing you can do but roll with it and stay on top of everything around you!
It is fun watching Barton work the line, because he makes everything with perfect precision to a fault. He got upset with the grill before the wood problem because the flames were too high, so he couldn't cook over part of the grill. It adds an "undesirable" flavor to the food when the flames hit it.
As the night slowed down and he left the line for yours truly to clean up, we actually got a few tables right before we closed. So he tried to come back on the line, to which I simply told him, "Chef, don't steal my thunder." He gave me a look of bemusement, said goodnight and left for the evening 15 minutes later. That was, of course, before the the owner of Redwood came by and had me make up some food for him.
Guess it was payback for me coming into eat months ago, the first weekend their patio was open!
At least it would be if there was a day off in the near future. Tonite was fun, Barton worked the grill, and it rained so half of the wood was wet. When the kitchen goes down and it is because of a cook, well, you can yell at them. But when it is the Exec working the station that has to slow down for whatever reason (even if it is from wet wood!), there is nothing you can do but roll with it and stay on top of everything around you!
It is fun watching Barton work the line, because he makes everything with perfect precision to a fault. He got upset with the grill before the wood problem because the flames were too high, so he couldn't cook over part of the grill. It adds an "undesirable" flavor to the food when the flames hit it.
As the night slowed down and he left the line for yours truly to clean up, we actually got a few tables right before we closed. So he tried to come back on the line, to which I simply told him, "Chef, don't steal my thunder." He gave me a look of bemusement, said goodnight and left for the evening 15 minutes later. That was, of course, before the the owner of Redwood came by and had me make up some food for him.
Guess it was payback for me coming into eat months ago, the first weekend their patio was open!
Love Da Single Moms!
Tuesday...
Or whatever day it is, LOL. Another day come and gone, and the highlight of this day was a party of 20 from...drumroll please...Good Guys. Fucking phenomenal. If you don't know, Good Guys is a, um, gentleman's establishment nearby.
It was awesome, I tell you. OK, not really, out of the 20 there, it was about 50/50 hot to stereotypical DC strippers. But hey, they had a good time and got obnoxious on our patio, singing songs throughout their meal. Loud enough that we could hear it in the kitchen because the door was open leading to the patio. I think I heard Journey, Whitesnake, and whatever else I guess they play in strip clubs. I mean it's not like I have ever been to one, but for the record, I support single moms!
OK, so that really wasn't the highlight of my day, but it was random nonetheless. Pulling in over 100 covers again on a Tuesday night is cool. I must admit though, that this is the first restaurant I have ever worked at that I am the last person to walk out each night.
The front of the house manager leaves an hour before I do, because I am still helping our dishwasher clean and take out the trash. I do dishes at the end of my day to help get him and me out of here faster, and it's still midnight before I leave. I even made up a soup for tomorrow while everyone was cleaning up tonite.
Working these hours, I better keep thinking ahead...
Or whatever day it is, LOL. Another day come and gone, and the highlight of this day was a party of 20 from...drumroll please...Good Guys. Fucking phenomenal. If you don't know, Good Guys is a, um, gentleman's establishment nearby.
It was awesome, I tell you. OK, not really, out of the 20 there, it was about 50/50 hot to stereotypical DC strippers. But hey, they had a good time and got obnoxious on our patio, singing songs throughout their meal. Loud enough that we could hear it in the kitchen because the door was open leading to the patio. I think I heard Journey, Whitesnake, and whatever else I guess they play in strip clubs. I mean it's not like I have ever been to one, but for the record, I support single moms!
OK, so that really wasn't the highlight of my day, but it was random nonetheless. Pulling in over 100 covers again on a Tuesday night is cool. I must admit though, that this is the first restaurant I have ever worked at that I am the last person to walk out each night.
The front of the house manager leaves an hour before I do, because I am still helping our dishwasher clean and take out the trash. I do dishes at the end of my day to help get him and me out of here faster, and it's still midnight before I leave. I even made up a soup for tomorrow while everyone was cleaning up tonite.
Working these hours, I better keep thinking ahead...
Monday, June 8, 2009
Get Head
Thomas Head! (hahaha, funny me...)
His blog has a wonderful description of his brunch at Blue Ridge. Check it out!
His blog has a wonderful description of his brunch at Blue Ridge. Check it out!
Scurry
Monday...
Heavy prep day for food after having gone through a busy weekend and wanting to hit the ground running this week. Barton actually had prior commitments this evening, which left the chef and I to get things done the entire day. It was a blast, and you know when the cat is away the mice will play.
Things went smooth the entire day. We got a lot done and some supplies came in, which helped us set up the walk-in for the next few days. I should take a picture it looks so nice. And it will stay that way, because of how hard we worked to put this place together before it opened, and finally getting it on spectacular working order!
We did over 100 covers once again, meaning this place will only bring more people in as word continues to spread...
Heavy prep day for food after having gone through a busy weekend and wanting to hit the ground running this week. Barton actually had prior commitments this evening, which left the chef and I to get things done the entire day. It was a blast, and you know when the cat is away the mice will play.
Things went smooth the entire day. We got a lot done and some supplies came in, which helped us set up the walk-in for the next few days. I should take a picture it looks so nice. And it will stay that way, because of how hard we worked to put this place together before it opened, and finally getting it on spectacular working order!
We did over 100 covers once again, meaning this place will only bring more people in as word continues to spread...
Walk-Ins
Wow...
First week completed and 2 brunch services in. Things are moving along at a rapid pace around here. A few hiccups which seem to be the case, we are still ordering supplies for the kitchen and the walk-in is a...well it's a little out of order. My chef and I spend an hour or so on it each day to make it look OK. Only to look at it 3 hours later with frustration again. I think within 3 weeks the kitchen will be set for good.
We did well over 100 covers every night after Wednesday, with 230 on Friday and I did not look at the numbers from Saturday but they were big. We did just over 130 for our second brunch, that's an ass kicking when you are just learning the plates, LOL. Everything ran smooth though, I think I am losing weight with just how much I sweat out every night over the wood grille.
We still have yet to be on opentable.com or anything, but people are walking by and coming in with smiles asking to make reservations in person. We had 3 tables sit outside on the patio for over 3 hours today. 2 guys sat outside, drink 10, yes 10 beers a piece and then had 2 bottles of wine with some food afterwards. They walked out with more coordination then you would think possible. I for one would have been passed out after the beer...and a bottle of wine. hahaha.
Ciao.
First week completed and 2 brunch services in. Things are moving along at a rapid pace around here. A few hiccups which seem to be the case, we are still ordering supplies for the kitchen and the walk-in is a...well it's a little out of order. My chef and I spend an hour or so on it each day to make it look OK. Only to look at it 3 hours later with frustration again. I think within 3 weeks the kitchen will be set for good.
We did well over 100 covers every night after Wednesday, with 230 on Friday and I did not look at the numbers from Saturday but they were big. We did just over 130 for our second brunch, that's an ass kicking when you are just learning the plates, LOL. Everything ran smooth though, I think I am losing weight with just how much I sweat out every night over the wood grille.
We still have yet to be on opentable.com or anything, but people are walking by and coming in with smiles asking to make reservations in person. We had 3 tables sit outside on the patio for over 3 hours today. 2 guys sat outside, drink 10, yes 10 beers a piece and then had 2 bottles of wine with some food afterwards. They walked out with more coordination then you would think possible. I for one would have been passed out after the beer...and a bottle of wine. hahaha.
Ciao.
Wednesday, June 3, 2009
Open for Business!
As of Monday, June 1st, Blue Ridge is open to the public after a soft opening over the last week or so. Check it out soon! The Mad Chef will be living there for the time being but we'll have plenty of material as he opens his, God knows, 4th or 5th restaurant in DC!
Some media attention.
More.
Yup.
Uh Huh.
Some media attention.
More.
Yup.
Uh Huh.
Saturday, May 30, 2009
We're Cookin'
Friday...
I do not know where to begin and how to fit all of this into one entry but here goes…
OK, everything went well. I should start out by saying that much. I was able to go to the gym this morning for the first time in over a month. Don’t get me wrong, I have been eating better then ever (due in part to Barton, who eats foods most people wouldn’t touch, like goji or wolfberries, wheat grass, and other natural organic supplements) and exercising but still, it was nice to get a that little bit of extra time in the morning. 10am, one hour makes a world of a difference, I swear it. We are directly across the street from a Whole Foods and I am waaaay off subject.
When I walked into the kitchen we immediately began discussing what we would accomplish food-wise, because we were serving people tonite for the first time. We have no hot water and Roto Rooter is there to fix a slew of slow drains we have in the kitchen. It seems like everything is going to be ready in the kitchen and we will be at 100% with nothing holding us back cooking-wise, with the addition of the hot water to be available by noon.
The plumber has a snake with a video camera on the end of it (sitting aside) and and some type of hose 30 feet down a drain. He tells us the drain is going to overflow for a minute while he tries to clear it. While he is working I have to run to Sonoma to borrow (and by that I mean they will never get it back) some containers, a loin of rib eye, towels and a few other things.
At 1pm this guy is going on hour number 4 and he doesn’t end up leaving until almost 3pm. We had an hour of cleaning after that guy was finished. We had just over 2 hrs to produce ¾ of the menu, awesome. We had 3 line cooks with us though and that was the best part of the day. Watching people cook in the kitchen, and being able to make food for customers after that.
We scrambled, but it was never hectic, and it was one of the easiest times I have ever had in opening a restaurant. There were very few kinks. People were very happy with the food and I got to drink a beer and watch people enjoy the food at the end. Am I really that simple? You bet your ass I am, at least after all the work I've put in here in the last couple months.
Tomorrow night we will do a few more covers then we did tonite. "Soft opening" is what we they call it, and I must say I like it thus far.
Fired Up and Ready To Go!
Thursday...
Oh, did I forget to mention that tomorrow night we will be inviting around 30-40 people to come in to eat? It honestly slipped my mind as well. We spoke about it about it at a meeting this afternoon. The gas got turned on this around 4pm and this kitchen rocks. The walk-in is still nowhere near its final setup, the line is empty, we have bits and pieces of the menu done...but it’s awesome!
Oh, did I forget to mention that tomorrow night we will be inviting around 30-40 people to come in to eat? It honestly slipped my mind as well. We spoke about it about it at a meeting this afternoon. The gas got turned on this around 4pm and this kitchen rocks. The walk-in is still nowhere near its final setup, the line is empty, we have bits and pieces of the menu done...but it’s awesome!
Flying by the seams of our pants all the way, and I think it has gone better than any other opening I have ever done. As soon as the gas came on, we made up the chow-chow (pickled vegetables), a mix for pot pie, simple and insane, bechamel for 2 different items, braised some pork belly, cooked collard greens and the list goes on.
I guess now that I think about it, we accomplished more in 3 hours then we had the past 3 days by just being about to use the stove and ovens. Now if we could only get hot water tomorrow morning…
Sunday, May 24, 2009
Unzipped and Waiting
The days are blending together...
Washington Gas Light Company, not owned ot run by the government but you sure would think so. Treated us like customers at the DMV, "take a number, bitches, and we'll get to you by the end of the day. Unless the day ends and we haven't gotten to you, and then you're fucked."
The same guy came back, actually fairly chipper this morning at 10am. Came in and checked the lines, went to turn it on while we were going over opening stuff, turned on one line, then another, then another...and nothing happened. He walks back up 10 minutes later to explain, then we take him into the basement (which has decades of history in it, being over 100 years old and having quite a continued existence) and show him what we identify has to be the "main line" for the kitchen...and he can't turn the damn thing on.
It only takes a special wrench and this man got up on the wrench while it was on the pipe, and proceeded to jump on it. The wrench stands parallel with the floor at around 3 feet, and we got a bit worried about his (and our) safety. Can't say the dude wasn't trying. He makes a call, says to "rush it" over the phone, and tells us a crew is coming out today to fix it and we would have gas by the end of the day.
Yeah, I mean that's great news and all but what are we going to do today? There is still plenty to do to get this place ready, but Barton wants food made, and that's music to my ears. So we go over some items we can make and we get to work.
I mean, the day wet by well and we accomplished a good bit, I even got to place our first equipment, chemical, cleaning supply order today. There is food in the basement of Blue Ridge now, and I must admit after all the work we put in to get it to where it is today, the food actually looks like it belongs there.
I called Washington Gas again at 2pm and sat on hold for 20 minutes, only to be told to wait longer over and over at 5 minute intervals. I was finally told, after having also gone through the 15 step process of listening to options and pressing numbers, that they would be there by 5pm to fix the issue.
At 5pm I have come to the conclusion that Washington Gas figures the day is over, and I (and Blue Ridge, for that matter) am the "receiver."
Washington Gas Light Company, not owned ot run by the government but you sure would think so. Treated us like customers at the DMV, "take a number, bitches, and we'll get to you by the end of the day. Unless the day ends and we haven't gotten to you, and then you're fucked."
The same guy came back, actually fairly chipper this morning at 10am. Came in and checked the lines, went to turn it on while we were going over opening stuff, turned on one line, then another, then another...and nothing happened. He walks back up 10 minutes later to explain, then we take him into the basement (which has decades of history in it, being over 100 years old and having quite a continued existence) and show him what we identify has to be the "main line" for the kitchen...and he can't turn the damn thing on.
It only takes a special wrench and this man got up on the wrench while it was on the pipe, and proceeded to jump on it. The wrench stands parallel with the floor at around 3 feet, and we got a bit worried about his (and our) safety. Can't say the dude wasn't trying. He makes a call, says to "rush it" over the phone, and tells us a crew is coming out today to fix it and we would have gas by the end of the day.
Yeah, I mean that's great news and all but what are we going to do today? There is still plenty to do to get this place ready, but Barton wants food made, and that's music to my ears. So we go over some items we can make and we get to work.
I mean, the day wet by well and we accomplished a good bit, I even got to place our first equipment, chemical, cleaning supply order today. There is food in the basement of Blue Ridge now, and I must admit after all the work we put in to get it to where it is today, the food actually looks like it belongs there.
I called Washington Gas again at 2pm and sat on hold for 20 minutes, only to be told to wait longer over and over at 5 minute intervals. I was finally told, after having also gone through the 15 step process of listening to options and pressing numbers, that they would be there by 5pm to fix the issue.
At 5pm I have come to the conclusion that Washington Gas figures the day is over, and I (and Blue Ridge, for that matter) am the "receiver."
Wednesday, May 20, 2009
Early Morning Company
Wednesday...
Well, so much for getting here before anyone else. Eli and chef were here when I got in at 9am, kinda weird and a good sign that we're getting the finishing touches together for opening. Right now we are going over a tentative opening schedule. "Tentative" being the most important word in that sentence, even though the rest of the sentence sounds real nice.
Still waiting on Washington Gas to come back as well. Unfortunately for us, they are kind of like Comcast. They give time windows of 8 hours, so today they told us between 7am and 5pm. Great. Might as well have said between 10am and August. And we're running out of things to clean, so let's get this thing hoppin'!
Time to get to work...did you get a chance to look over our opening menu? We're close...
Well, so much for getting here before anyone else. Eli and chef were here when I got in at 9am, kinda weird and a good sign that we're getting the finishing touches together for opening. Right now we are going over a tentative opening schedule. "Tentative" being the most important word in that sentence, even though the rest of the sentence sounds real nice.
Still waiting on Washington Gas to come back as well. Unfortunately for us, they are kind of like Comcast. They give time windows of 8 hours, so today they told us between 7am and 5pm. Great. Might as well have said between 10am and August. And we're running out of things to clean, so let's get this thing hoppin'!
Time to get to work...did you get a chance to look over our opening menu? We're close...
The Secret Is Out
I give you...the opening menu for Blue Ridge:
http://www.washingtonian.com/blogarticles/restaurants/bestbites/12406.html
The expectations are high, the pieces are in place, and now it's getting close to time for us to make this happen! It's very exciting around here, and I hope you'll be able to check us out soon...more to come.
http://www.washingtonian.com/blogarticles/restaurants/bestbites/12406.html
The expectations are high, the pieces are in place, and now it's getting close to time for us to make this happen! It's very exciting around here, and I hope you'll be able to check us out soon...more to come.
Gaseous
Tuesday...
Is it really only Tuesday? For no reason, today felt like it went on for 14 hours instead of 10. We attempted to cook today but the gas company came and said they wouldn't turn on the gas because some line didn't have a cap on it.
OK, to the hardware store I go, it's less then a block away. I practically begged the dude to give me 3 minutes to run and get a cap for it before they left. We have been waiting to cook for months, literally. I would be pulling my hair out right now if this had my name on the lease!
Anyways, I digress as usual...I finally convinced him to stick around, so I ran to the hardware store real quick (we have an account there now...awesome). I come back only to hear the guy tell me at he doors that some line wouldn't turn on anyways in part of the kitchen. Fantastic. Then we had to check the fire repellent system, which is apparently something else, as it evidently went off in May of 2008 when this place was still Busara. Not pretty, I hear, so something you want to get in good order. It was.
So since the exhaust hoods worked, we fired up the wood grill and it was glorious. Only issue was we had to use the wood grill to boil water for poaching, as a stove top to saute, and the inside of the grill as an oven to roast food...which was pretty tasty given the mesquite wood we were using. Cross utilization at it's finest...just imagine what we will do with the food.
Today one of the items I made was the roasted lemon dressing. Barton stresses simplicity in the food, putting your ego aside and let the food do the talking. Agreed, however when I made it I made twice as much as needed. By that I mean I used entirely too many lemons than necessary, and flat out was not thinking right when I made it. Won't happen again, it was kinda like working off the rust I guess (I hope, LOL).
It came out fine, but it would have come out better, especially had I known it was missing one key ingredient that was told to me later. Oh well, it will be there tomorrow morning, so no excuses anymore.
Is it really only Tuesday? For no reason, today felt like it went on for 14 hours instead of 10. We attempted to cook today but the gas company came and said they wouldn't turn on the gas because some line didn't have a cap on it.
OK, to the hardware store I go, it's less then a block away. I practically begged the dude to give me 3 minutes to run and get a cap for it before they left. We have been waiting to cook for months, literally. I would be pulling my hair out right now if this had my name on the lease!
Anyways, I digress as usual...I finally convinced him to stick around, so I ran to the hardware store real quick (we have an account there now...awesome). I come back only to hear the guy tell me at he doors that some line wouldn't turn on anyways in part of the kitchen. Fantastic. Then we had to check the fire repellent system, which is apparently something else, as it evidently went off in May of 2008 when this place was still Busara. Not pretty, I hear, so something you want to get in good order. It was.
So since the exhaust hoods worked, we fired up the wood grill and it was glorious. Only issue was we had to use the wood grill to boil water for poaching, as a stove top to saute, and the inside of the grill as an oven to roast food...which was pretty tasty given the mesquite wood we were using. Cross utilization at it's finest...just imagine what we will do with the food.
Today one of the items I made was the roasted lemon dressing. Barton stresses simplicity in the food, putting your ego aside and let the food do the talking. Agreed, however when I made it I made twice as much as needed. By that I mean I used entirely too many lemons than necessary, and flat out was not thinking right when I made it. Won't happen again, it was kinda like working off the rust I guess (I hope, LOL).
It came out fine, but it would have come out better, especially had I known it was missing one key ingredient that was told to me later. Oh well, it will be there tomorrow morning, so no excuses anymore.
Monday, May 18, 2009
Rocky Start
Saturday...
Did I ever write about how I am the first one here just about every morning? I only mention this because I got here 30 minutes early today, and it has been happening like that since I started working for Barton. Well, except for one day 3 weeks ago when I sent a text saying I would be ten minutes late, and still got grilled as to why I was late (it was The Brain's fault...).
OK, I understand when the boss says be here by a certain time then that's what is expected, but seriously. I won't go into details, but you best believe no one is here before me since that day.
Today we will be running to get some rocks, yes rocks, for the pond on the patio. I mean, it looks nice right now, but it could look much better. I have before and after shots as well so it should be a great comparison. Hopefully after we open, since the owner has already given me the thumbs up, I can slide all of this video to my producer and he can do something with it.
On that front, you know, the pilot? It will happen still, if my chef is going to get his own TV show I do not see him having any objection to projecting my own fate in front of a camera.
Time to start the day!
Did I ever write about how I am the first one here just about every morning? I only mention this because I got here 30 minutes early today, and it has been happening like that since I started working for Barton. Well, except for one day 3 weeks ago when I sent a text saying I would be ten minutes late, and still got grilled as to why I was late (it was The Brain's fault...).
OK, I understand when the boss says be here by a certain time then that's what is expected, but seriously. I won't go into details, but you best believe no one is here before me since that day.
Today we will be running to get some rocks, yes rocks, for the pond on the patio. I mean, it looks nice right now, but it could look much better. I have before and after shots as well so it should be a great comparison. Hopefully after we open, since the owner has already given me the thumbs up, I can slide all of this video to my producer and he can do something with it.
On that front, you know, the pilot? It will happen still, if my chef is going to get his own TV show I do not see him having any objection to projecting my own fate in front of a camera.
Time to start the day!
Friday, May 15, 2009
Sustained
Friday morning...
Meeting at 9:15am this morning, and my chef and I are here 30 minutes early attempting to get some last second research in. Artisan popcorn, if it exists, is what Barton is looking for. So we are here early doing whatever research we can and calling places across the country, though maybe we should return to this later, as it isn't even 8am yet where we are calling!
I have spoken to a company in Tennessee, who we will be getting ham skins from in order to make "cracklins," kinda like pork rinds but made differently. Can't work in a southern influenced restaurant without such a thing, and I ain't complaining!
We received 1,400 pounds worth of small wares for the kitchen yesterday as well. That includes ladles, spoons, knives, hotel pans, cast iron pans (YES!!!) etc. for operating a kitchen. Today we are expecting our first food delivery as well. Produce will not be coming in until much closer to the opening date but a lot of our bulk items (like dry goods) are expected to be here in the next few hours.
Random story about when I left here last night. I started out with a few drinks from Bourbon, which is just down from Blue Ridge. From there I met up with one of my friends from Staten Island from The Higher Concept, who took me to meet up with several of his friends. I only mention this because I had to listen to a sales pitch in the middle of dinner from a food purveyor.
She ended up being with her boyfriend, whose father owns a large food distribution company in Baltimore. It was great because she gave a whole yarn about how they were all about sustainability with their products. I tried not to laugh, since it is because of people like Barton Seaver, who've been living and preaching this stuff for years that companies are even catching onto this now. I enjoyed it, and will use her business card as a makeshift coffee table coaster...
Oh well, gotta start the meeting, ciao!
Meeting at 9:15am this morning, and my chef and I are here 30 minutes early attempting to get some last second research in. Artisan popcorn, if it exists, is what Barton is looking for. So we are here early doing whatever research we can and calling places across the country, though maybe we should return to this later, as it isn't even 8am yet where we are calling!
I have spoken to a company in Tennessee, who we will be getting ham skins from in order to make "cracklins," kinda like pork rinds but made differently. Can't work in a southern influenced restaurant without such a thing, and I ain't complaining!
We received 1,400 pounds worth of small wares for the kitchen yesterday as well. That includes ladles, spoons, knives, hotel pans, cast iron pans (YES!!!) etc. for operating a kitchen. Today we are expecting our first food delivery as well. Produce will not be coming in until much closer to the opening date but a lot of our bulk items (like dry goods) are expected to be here in the next few hours.
Random story about when I left here last night. I started out with a few drinks from Bourbon, which is just down from Blue Ridge. From there I met up with one of my friends from Staten Island from The Higher Concept, who took me to meet up with several of his friends. I only mention this because I had to listen to a sales pitch in the middle of dinner from a food purveyor.
She ended up being with her boyfriend, whose father owns a large food distribution company in Baltimore. It was great because she gave a whole yarn about how they were all about sustainability with their products. I tried not to laugh, since it is because of people like Barton Seaver, who've been living and preaching this stuff for years that companies are even catching onto this now. I enjoyed it, and will use her business card as a makeshift coffee table coaster...
Oh well, gotta start the meeting, ciao!
The Food Cometh
Thursday...
Did you get a chance to read the article that The Brain put up yesterday? Barton's choice of clothing is true to form, LOL.
Things are really moving here now. I had a laundry list of things to prepare for food being delivered tomorrow in the kitchen (Yeah, I said it! We WILL OPEN within 2 weeks). Unfortunately for me, lots of cleaning, including the front of the restaurant...I really can't complain though, anything that makes these doors open sooner is fine with me. Though I will leave the climbing on the roof to check AC units to my chef. He doesn't seem to mind heights.
Today Barton is letting us leave before 5 pm, and my guess is because there will be no days off in the foreseeable future. The "future" probably being 3 months or so...I mean, I am sure I will get a half day somewhere along the line, hopefully a few of them, but a full day off will not be on my calendar for quite some time.
We will most likely be turning the gas on tomorrow and be testing food by the end of the day. Gotta go, not much time let in the day to enjoy myself!
Did you get a chance to read the article that The Brain put up yesterday? Barton's choice of clothing is true to form, LOL.
Things are really moving here now. I had a laundry list of things to prepare for food being delivered tomorrow in the kitchen (Yeah, I said it! We WILL OPEN within 2 weeks). Unfortunately for me, lots of cleaning, including the front of the restaurant...I really can't complain though, anything that makes these doors open sooner is fine with me. Though I will leave the climbing on the roof to check AC units to my chef. He doesn't seem to mind heights.
Today Barton is letting us leave before 5 pm, and my guess is because there will be no days off in the foreseeable future. The "future" probably being 3 months or so...I mean, I am sure I will get a half day somewhere along the line, hopefully a few of them, but a full day off will not be on my calendar for quite some time.
We will most likely be turning the gas on tomorrow and be testing food by the end of the day. Gotta go, not much time let in the day to enjoy myself!
Wednesday, May 13, 2009
Eat the Fish, Save Ourselves, Everybody Wins
The Washington Post explores Chef Barton Seaver's thinking on sustainability, and gives clues about the Mad Chef's new gig at Blue Ridge.
http://www.washingtonpost.com/wp-dyn/content/story/2009/05/12/ST2009051202924.html
For the record, the Mad Chef does not wear women's designer jeans.
Most of the time.
http://www.washingtonpost.com/wp-dyn/content/story/2009/05/12/ST2009051202924.html
For the record, the Mad Chef does not wear women's designer jeans.
Most of the time.
Monday, May 11, 2009
Can't Stop the Rain
So after laying concrete one day and painting the next to get this basement ready to open, it floods.
By flood, I mean when I walked into here this morning there was a solid 4 inches of water throughout the place. Awesome, just fucking great, was this the reason why this place hasn't been able to push forward yet? I mean, maybe that or it would at least explain why the basement was in the condition it was when I got here several weeks ago. Well, today should be a load of fun as we work to clean it back up again, dry it, and attempt to lay down another coat of paint. As far as stopping it from happening again, that is completely up in the air.
Besides that, 3 different companies are coming in to install the dish machines at the bars and kitchen, coffee machine (most important for me!!!) and some more metal flashing around all the walls. After today the kitchen should be 90% done and hopefully we can start getting in product next week. This basement deal is going to weigh heavily on my mind all day, though. It will put a major dent in the process of opening the doors to this place.
Oh well, what would opening a restaurant be without lots of bumps and BS to push through? Even a highly coordinated, well thought out concept like ours is not immune to the travails of opening...
By flood, I mean when I walked into here this morning there was a solid 4 inches of water throughout the place. Awesome, just fucking great, was this the reason why this place hasn't been able to push forward yet? I mean, maybe that or it would at least explain why the basement was in the condition it was when I got here several weeks ago. Well, today should be a load of fun as we work to clean it back up again, dry it, and attempt to lay down another coat of paint. As far as stopping it from happening again, that is completely up in the air.
Besides that, 3 different companies are coming in to install the dish machines at the bars and kitchen, coffee machine (most important for me!!!) and some more metal flashing around all the walls. After today the kitchen should be 90% done and hopefully we can start getting in product next week. This basement deal is going to weigh heavily on my mind all day, though. It will put a major dent in the process of opening the doors to this place.
Oh well, what would opening a restaurant be without lots of bumps and BS to push through? Even a highly coordinated, well thought out concept like ours is not immune to the travails of opening...
Thursday, May 7, 2009
Getting Close
Wednesday...
Holy crap, my work day is done and it is only 7pm. I could compare it to a half day because that's about what it feels like. Today I spent most of my time moving around a bunch of stuff in our enormous basement. Painted the floors so that it looks like a place where food can actually be handled. Tomorrow, drywall will go up everywhere as well. The kitchen got another fresh coat of paint, ceiling tiles were replaced...things seem to be coming along,
This Friday and Saturday evening the owner wants to do a small event at Blue Ridge. Invites only of course, with other investors, close friends and that's about it. The dining rooms are still naked which will be interesting. Though the furniture is out of the bags at least, so that is a plus.
Some cocktails will be served and we will be bringing over food from Sonoma that day. Deviled eggs and maybe grab a bunson burner (single portable gas burner) so we can render some bacon fat and toast almonds in it. I only mention those 2 items because only one of them will even be on the menu.
As far as the drinks are concerned I have yet to find out what any of them will be, but the drink list is apparently one of the best in the city. The bartender has kept his mouth shut about a lot of the stuff he is doing because he is modeling it after one of the best bars in the country. Tall order to fill and I hope he can back it up when we open...
Holy crap, my work day is done and it is only 7pm. I could compare it to a half day because that's about what it feels like. Today I spent most of my time moving around a bunch of stuff in our enormous basement. Painted the floors so that it looks like a place where food can actually be handled. Tomorrow, drywall will go up everywhere as well. The kitchen got another fresh coat of paint, ceiling tiles were replaced...things seem to be coming along,
This Friday and Saturday evening the owner wants to do a small event at Blue Ridge. Invites only of course, with other investors, close friends and that's about it. The dining rooms are still naked which will be interesting. Though the furniture is out of the bags at least, so that is a plus.
Some cocktails will be served and we will be bringing over food from Sonoma that day. Deviled eggs and maybe grab a bunson burner (single portable gas burner) so we can render some bacon fat and toast almonds in it. I only mention those 2 items because only one of them will even be on the menu.
As far as the drinks are concerned I have yet to find out what any of them will be, but the drink list is apparently one of the best in the city. The bartender has kept his mouth shut about a lot of the stuff he is doing because he is modeling it after one of the best bars in the country. Tall order to fill and I hope he can back it up when we open...
Wednesday, May 6, 2009
Breakdown
Tuesday...
Another week has come and gone faster than I can blink. I have made several phone calls across the country in search of the best ham and grits to bring into this restaurant. As I type this morning, the Micros systems are being installed and only my chef and I are here. We are about to lay concrete in the basement of this place to make it suitable for food.
I am person who could not paint before entering this place, or spackle, or put up dry wall. Yet I have found myself doing all of the above since coming on board. That seems to be an everyday occurrence, then around 5 pm heading over to Sonoma on Capitol Hill to cook some of the best food I have touched in years. I broke down a baby goat last week with the chef there. It took him under 5 minutes...let's not talk about how long it took me, LOL. It did take less then 10 but that's a turtle's pace for him.
We did however have a run at breaking down chickens. Barton tells us all the time it should take about 25 seconds. Unfortunately neither the chef at Sonoma nor myself has seen this happen yet. My first one drew the kitchen's attention and not because it was lightning fast. 1 minute 13 seconds, and laughs all the while as I cut away at the bird. My chef cut his first one in 49 seconds.
Then we went side by side and I came in at 55 seconds, but he smoked me by 10 seconds again. As he walked away and let me cut 4 by myself I steadily got used to it and got my last one down to 43 seconds. That's still considered slow, so hopefully today when I head back over there I can get below 40, so by the time Blue Ridge opens its doors I am around 30 seconds or so on a regular basis...
Next time, I'll challenge him to a tuna or something I've been breaking down for the last few years now!
Another week has come and gone faster than I can blink. I have made several phone calls across the country in search of the best ham and grits to bring into this restaurant. As I type this morning, the Micros systems are being installed and only my chef and I are here. We are about to lay concrete in the basement of this place to make it suitable for food.
I am person who could not paint before entering this place, or spackle, or put up dry wall. Yet I have found myself doing all of the above since coming on board. That seems to be an everyday occurrence, then around 5 pm heading over to Sonoma on Capitol Hill to cook some of the best food I have touched in years. I broke down a baby goat last week with the chef there. It took him under 5 minutes...let's not talk about how long it took me, LOL. It did take less then 10 but that's a turtle's pace for him.
We did however have a run at breaking down chickens. Barton tells us all the time it should take about 25 seconds. Unfortunately neither the chef at Sonoma nor myself has seen this happen yet. My first one drew the kitchen's attention and not because it was lightning fast. 1 minute 13 seconds, and laughs all the while as I cut away at the bird. My chef cut his first one in 49 seconds.
Then we went side by side and I came in at 55 seconds, but he smoked me by 10 seconds again. As he walked away and let me cut 4 by myself I steadily got used to it and got my last one down to 43 seconds. That's still considered slow, so hopefully today when I head back over there I can get below 40, so by the time Blue Ridge opens its doors I am around 30 seconds or so on a regular basis...
Next time, I'll challenge him to a tuna or something I've been breaking down for the last few years now!
Tuesday, April 28, 2009
Stocking Up
Good morning...
Happy Tuesday from my little laptop inside of Blue Ridge restaurant. I am checking in to give a quick update on the progression of this place.
As I type, there is a saw going off in the kitchen as metal is being cut and fabricated to fit the walls. Some people are here hooking up the surround sound and speakers for the place. Some other company is here linking up our computers, at least the wiring for them, LOL. From a snail's pace to light speed, it seems. It looks like we may actually do a small happy hour here next week on Wednesday for some VIP's, which should be a lot of fun.
All the while, my chef and I are sitting in front of our respective PC's researching vendors and particular food products from all over the southern states, in search of the best sustainable products. Ham and grits weigh heavily on our minds today.
It is not even 11am and I have written and received a dozen emails and phone calls from people in Kentucky, South Carolina, Alabama, and southern Virginia. I loved putting my best southern accent on, but I gotta tell you I can't hold a candle to my chef, who is from Tennessee. The "yes ma'am..." coming from a true southerner will trump the words "I reckon!" coming from me any day!
Oh well, more research to be done and more phone calls to make. We already have 4 different companies sending us samples from all of the states I listed earlier, so someone is eating good this weekend!
Happy Tuesday from my little laptop inside of Blue Ridge restaurant. I am checking in to give a quick update on the progression of this place.
As I type, there is a saw going off in the kitchen as metal is being cut and fabricated to fit the walls. Some people are here hooking up the surround sound and speakers for the place. Some other company is here linking up our computers, at least the wiring for them, LOL. From a snail's pace to light speed, it seems. It looks like we may actually do a small happy hour here next week on Wednesday for some VIP's, which should be a lot of fun.
All the while, my chef and I are sitting in front of our respective PC's researching vendors and particular food products from all over the southern states, in search of the best sustainable products. Ham and grits weigh heavily on our minds today.
It is not even 11am and I have written and received a dozen emails and phone calls from people in Kentucky, South Carolina, Alabama, and southern Virginia. I loved putting my best southern accent on, but I gotta tell you I can't hold a candle to my chef, who is from Tennessee. The "yes ma'am..." coming from a true southerner will trump the words "I reckon!" coming from me any day!
Oh well, more research to be done and more phone calls to make. We already have 4 different companies sending us samples from all of the states I listed earlier, so someone is eating good this weekend!
Monday, April 27, 2009
The New Gig
Finally...
So after working at my new place of employment over the past several weeks I finally got up the nerve to ask about writing...about my new place of employment! Well, I guess I should have asked sooner. Chef/Owner Barton Seaver gave me the go ahead in more than a casual way. It almost made me feel stupid for having waited so long because frankly, I have had trouble writing about all the great things I am experiencing since having started.
Now that I have permission to write about my new adventures, let me tell you what I know about Blue Ridge and its much anticipated opening. First off, I am the Executive Sous Chef at Blue Ridge, a new restaurant in Glover Park that is still a few weeks from opening...and I know that is a running joke right now amongst other DC restaurateurs. People know about this place.
You can Google the name "Barton Seaver" and you'll find plenty. Try typing in "Blue Ridge" with his name next to it. People were writing about this place months ago. Partly because it was expected to be open a while ago, but shit happens, so what are you going to do?
Over the past few weeks, myself and the chef de cuisine have spent countless hours moving in kitchen equipment, painting, cleaning, disposing of old equipment, etc. I am not a painter by any means, but I can tell you it looks damn good compared to what it used to! This kitchen is beginning to shape into more then I would have expected the first time I walked in. I have video of everything but that will wait until well after the opening before I can post it.
Ah, as usual I digress. Blue Ridge will be a neighborhood restaurant like none other. Southern food, much better than what is served two buildings up at Kitchen. We actually did some menu work this afternoon for a few hours, and I will get into that later because this is getting to be a long entry. Let me just say that classic cocktails, and southern-infuenced food that is simple "old-new" and shown lots of love will be what Blue Ridge is all about. Sustainability is what Barton Seaver preaches, all the food we discussed today is sustainable, locally grown and seasonal...fucking awesome.
I have to go read my next cookbook now. I already read Zuni Cafe by Judy Rogers. My next one is by Jeremiah Towers, have a great weekend!
So after working at my new place of employment over the past several weeks I finally got up the nerve to ask about writing...about my new place of employment! Well, I guess I should have asked sooner. Chef/Owner Barton Seaver gave me the go ahead in more than a casual way. It almost made me feel stupid for having waited so long because frankly, I have had trouble writing about all the great things I am experiencing since having started.
Now that I have permission to write about my new adventures, let me tell you what I know about Blue Ridge and its much anticipated opening. First off, I am the Executive Sous Chef at Blue Ridge, a new restaurant in Glover Park that is still a few weeks from opening...and I know that is a running joke right now amongst other DC restaurateurs. People know about this place.
You can Google the name "Barton Seaver" and you'll find plenty. Try typing in "Blue Ridge" with his name next to it. People were writing about this place months ago. Partly because it was expected to be open a while ago, but shit happens, so what are you going to do?
Over the past few weeks, myself and the chef de cuisine have spent countless hours moving in kitchen equipment, painting, cleaning, disposing of old equipment, etc. I am not a painter by any means, but I can tell you it looks damn good compared to what it used to! This kitchen is beginning to shape into more then I would have expected the first time I walked in. I have video of everything but that will wait until well after the opening before I can post it.
Ah, as usual I digress. Blue Ridge will be a neighborhood restaurant like none other. Southern food, much better than what is served two buildings up at Kitchen. We actually did some menu work this afternoon for a few hours, and I will get into that later because this is getting to be a long entry. Let me just say that classic cocktails, and southern-infuenced food that is simple "old-new" and shown lots of love will be what Blue Ridge is all about. Sustainability is what Barton Seaver preaches, all the food we discussed today is sustainable, locally grown and seasonal...fucking awesome.
I have to go read my next cookbook now. I already read Zuni Cafe by Judy Rogers. My next one is by Jeremiah Towers, have a great weekend!
Thursday, April 16, 2009
Cordon Bleu!
Cafe du Parc...
Here is a place that is fairly well known, but probably under appreciated with an outspoken chef in the city. Located on 14th and Pennsylvania, I did not even make it past the bar because I was too lazy to walk up the steps.
I decided to try the charcuterie and cheese plates. I also tried several different beverages that were phenomenal. The bartender was incredibly knowledgeable and my new chef and I talked cuisine throughout the entire meal. We talked a lot about what we were going to be getting into and the challenges ahead, lots of fun.
But anyway, back to the food. The charcuterie plate was the best I have had in the city in a long time. It had duck prosciutto on it. Pate en crute,
basically a meat paste in bread and in this case, brioche. OK, may sound a little weird to many people, but I promise it is absolutely delicious.
I had foie pate as well. Foie pate to me is a "Torchon," which I haven't made in a few years but I can tell you it is a 3 day process and well worth the wait. You take the duck liver and let it sit overnight in milk and alcohol, we used brandy, and on the second day it is wrapped tightly in cheese cloth and sat in salt overnight again. The next day it is sliced and served...tastes like butter, baby!
Yay! A positive restaurant review!
Here is a place that is fairly well known, but probably under appreciated with an outspoken chef in the city. Located on 14th and Pennsylvania, I did not even make it past the bar because I was too lazy to walk up the steps.
I decided to try the charcuterie and cheese plates. I also tried several different beverages that were phenomenal. The bartender was incredibly knowledgeable and my new chef and I talked cuisine throughout the entire meal. We talked a lot about what we were going to be getting into and the challenges ahead, lots of fun.
But anyway, back to the food. The charcuterie plate was the best I have had in the city in a long time. It had duck prosciutto on it. Pate en crute,
basically a meat paste in bread and in this case, brioche. OK, may sound a little weird to many people, but I promise it is absolutely delicious.
I had foie pate as well. Foie pate to me is a "Torchon," which I haven't made in a few years but I can tell you it is a 3 day process and well worth the wait. You take the duck liver and let it sit overnight in milk and alcohol, we used brandy, and on the second day it is wrapped tightly in cheese cloth and sat in salt overnight again. The next day it is sliced and served...tastes like butter, baby!
Yay! A positive restaurant review!
Wednesday, April 15, 2009
A Saggy Dining Experience
Assaggi...
This place is fairly new but is getting a buzz because of its location in downtown Bethesda. It is basically a mozzarella bar.
My date asked for a table instead of trying to eat at the bar because we knew we would be trying a lot of food and needed some space. To start, we picked 4 of the 5 mozzarella cheeses they had to offer. Chose wines by the glass so we could keep our options open, very good stuff. Our cheese plate comes out with several different condiments, like roasted & marinated peppers and smoked eggplant. But the cheese plate has no olive oil on it, and there is no salt or pepper to be found either.
Now, I know everyone is different, but if you are not going to put those 2 condiments on your tables because you believe the food is coming out perfect, it damn well better be. I could never eat mozzarella without a hefty dose of S&P and some really good olive oil to accompany it. It's like a pairing made in heaven and the only thing missing were some heirloom tomatoes and basil, ugh.
So, for our entrees she tried the gnocchi with royal trumpet mushrooms. My eyes were glued to the black cod and pan seared scallops, served with root vegetables and a fava bean mash. I do not usually mention price because it shouldn't matter when on a food quest, but this dish was $32.
What I got may have cost the kitchen 5 bucks to put on the plate. My cod couldn't have weighed more then 3 ounces and it was split into 2 pieces. The scallops were tiny as well, and there was no seasoning in the fava mash or my vegetables. When the plate was first put in front of me, I must have looked like a confused child because I couldn't help but look at it and feel like I had been robbed. Her gnocchi would have been gone in 6 bites had it been me eating it.
Another 2 bills later and we didn't even try dessert. Disappointing. Look, DC has a pretty good restaurant scene, and I'm actually TRYING to enjoy myself...but I'm on a hell of a bad run right now!
We're getting close to our open date, and hopefully soon I can talk more about my new position!
This place is fairly new but is getting a buzz because of its location in downtown Bethesda. It is basically a mozzarella bar.
My date asked for a table instead of trying to eat at the bar because we knew we would be trying a lot of food and needed some space. To start, we picked 4 of the 5 mozzarella cheeses they had to offer. Chose wines by the glass so we could keep our options open, very good stuff. Our cheese plate comes out with several different condiments, like roasted & marinated peppers and smoked eggplant. But the cheese plate has no olive oil on it, and there is no salt or pepper to be found either.
Now, I know everyone is different, but if you are not going to put those 2 condiments on your tables because you believe the food is coming out perfect, it damn well better be. I could never eat mozzarella without a hefty dose of S&P and some really good olive oil to accompany it. It's like a pairing made in heaven and the only thing missing were some heirloom tomatoes and basil, ugh.
So, for our entrees she tried the gnocchi with royal trumpet mushrooms. My eyes were glued to the black cod and pan seared scallops, served with root vegetables and a fava bean mash. I do not usually mention price because it shouldn't matter when on a food quest, but this dish was $32.
What I got may have cost the kitchen 5 bucks to put on the plate. My cod couldn't have weighed more then 3 ounces and it was split into 2 pieces. The scallops were tiny as well, and there was no seasoning in the fava mash or my vegetables. When the plate was first put in front of me, I must have looked like a confused child because I couldn't help but look at it and feel like I had been robbed. Her gnocchi would have been gone in 6 bites had it been me eating it.
Another 2 bills later and we didn't even try dessert. Disappointing. Look, DC has a pretty good restaurant scene, and I'm actually TRYING to enjoy myself...but I'm on a hell of a bad run right now!
We're getting close to our open date, and hopefully soon I can talk more about my new position!
Fart In Bowl
Art & Soul, in the Liason Hotel near the Capitol.
Chef Art Smith, Oprah's personal chef, hired as executive chef a long time friend and someone I looked to emulate while working for a former haunt of mine.
Well, the place is beautiful on the inside and has a patio that is so nuevo I thought I was somewhere in LA rather then downtown. The menu was southern, but didn't have collard greens, it did have chow-chow and red-eye gravy though. Our server unfortunately was rude at times, and when I was offered water I asked for a "bottle of still," and he asked me if I wanted bottled or tap water.
My dining experience is usually tarnished when this happens but I know the chef so things have to get better, right? Well, our server reappears and I ask him if the chef is working and I ask to say hello. He tells me he will tell him I am here, takes my name and disappears as my date attempts to order our wine. He comes back several minutes later and asks if we have decided on what we would like to eat. No problem, but we order a bottle of wine with our appetizers. Our apps come out within 5 minutes, but our wine was nowhere to be found. Within the next 5 minutes, our server comes out and apologizes, saying that there was a new manager and they could not find the wine.
Well, as we are eating our apps we decide to order our entrees. Medium rare duck breast for myself, served with candied cabbage and baby root vegetables. For my date, a rib-eye on the rare side, served with grits and brussel sprouts. Yum yum, and I am not being sarcastic. This should go great with our Petit Syrah.
Oh yes, just after we ordered our entrees, the chef appeared and sat down to talk to us. After hearing him talk for 15 minutes about himself, he decided he would head back into the kitchen and said his goodbyes.
I will not take anything away from him in terms of his fame and fortune, cooking on the White House lawn Monday, on the Today Show Sunday morning, etc. Good for him, but he once told me, and I quote "Chase, you are your own biggest fan." These words spoke volumes about the person I was at the time. Putting my ego on the plate instead of letting the food I was making speak for itself. Well, saying the table has turned would be an understatement. Good for him though, don't hate the playa, hate the game.
Our appetizers were cleared while he was at the table and we waited 25 minutes for our entrees. I guess they had to butcher the duck and the rib-eye to order?
The rib-eye looked like something I would find at a family dinner, swimming in sauce, rib-eye in the center of the plate pushing the grits from under it in no particular pattern, and 2 brussel sprouts cut in half on either corner of the plate. My duck was presented looking away from me and I was staring at the vegetables on the front of the plate.
OK, I know I could just turn the plate around but damn, my dining experience at this place is already going down the drain. We also tried a side of the buttermilk mash. Now buttermilk is a little sour to the taste as is, but these buttermilk mash potatoes were like buttermilk with a side of mash, get it? Dessert doesn't even get a mention with this because it was just bland and sad.
2 bills dropped, plenty of patience displayed and not a single thing taken off the check by the chef that I used to be so enthralled with. This was a good reminder and a lesson for me as I prepare to move up the proverbial restaurant "food chain," though certainly not worth the time and money spent on a terrible experience.
Chef Art Smith, Oprah's personal chef, hired as executive chef a long time friend and someone I looked to emulate while working for a former haunt of mine.
Well, the place is beautiful on the inside and has a patio that is so nuevo I thought I was somewhere in LA rather then downtown. The menu was southern, but didn't have collard greens, it did have chow-chow and red-eye gravy though. Our server unfortunately was rude at times, and when I was offered water I asked for a "bottle of still," and he asked me if I wanted bottled or tap water.
My dining experience is usually tarnished when this happens but I know the chef so things have to get better, right? Well, our server reappears and I ask him if the chef is working and I ask to say hello. He tells me he will tell him I am here, takes my name and disappears as my date attempts to order our wine. He comes back several minutes later and asks if we have decided on what we would like to eat. No problem, but we order a bottle of wine with our appetizers. Our apps come out within 5 minutes, but our wine was nowhere to be found. Within the next 5 minutes, our server comes out and apologizes, saying that there was a new manager and they could not find the wine.
Well, as we are eating our apps we decide to order our entrees. Medium rare duck breast for myself, served with candied cabbage and baby root vegetables. For my date, a rib-eye on the rare side, served with grits and brussel sprouts. Yum yum, and I am not being sarcastic. This should go great with our Petit Syrah.
Oh yes, just after we ordered our entrees, the chef appeared and sat down to talk to us. After hearing him talk for 15 minutes about himself, he decided he would head back into the kitchen and said his goodbyes.
I will not take anything away from him in terms of his fame and fortune, cooking on the White House lawn Monday, on the Today Show Sunday morning, etc. Good for him, but he once told me, and I quote "Chase, you are your own biggest fan." These words spoke volumes about the person I was at the time. Putting my ego on the plate instead of letting the food I was making speak for itself. Well, saying the table has turned would be an understatement. Good for him though, don't hate the playa, hate the game.
Our appetizers were cleared while he was at the table and we waited 25 minutes for our entrees. I guess they had to butcher the duck and the rib-eye to order?
The rib-eye looked like something I would find at a family dinner, swimming in sauce, rib-eye in the center of the plate pushing the grits from under it in no particular pattern, and 2 brussel sprouts cut in half on either corner of the plate. My duck was presented looking away from me and I was staring at the vegetables on the front of the plate.
OK, I know I could just turn the plate around but damn, my dining experience at this place is already going down the drain. We also tried a side of the buttermilk mash. Now buttermilk is a little sour to the taste as is, but these buttermilk mash potatoes were like buttermilk with a side of mash, get it? Dessert doesn't even get a mention with this because it was just bland and sad.
2 bills dropped, plenty of patience displayed and not a single thing taken off the check by the chef that I used to be so enthralled with. This was a good reminder and a lesson for me as I prepare to move up the proverbial restaurant "food chain," though certainly not worth the time and money spent on a terrible experience.
Monday, April 13, 2009
On Tour
The calm before the storm...
So, since I am opening up a new restaurant shortly, with the understanding that very soon I will be dedicated to this place like none before it, I have been trying to enjoy my time outside of work while I can.
In a little over a week I have eaten out at several well known restaurants, looking for fun, inspiration and to raise my pinky toward the sky and snicker at others' expense. Michel Richard's Central, Cafe du Parc, Art & Soul, and Assaggi in Bethesda. I also ate at Lia's in Chevy Chase and unfortunately, because I did not have high expectations, this place I enjoyed more than the rest and it cost about half!
At Central, I know a manager and a bartender that I used to work with at different points in my career. The manager used to take me out for drinks before I was of age. She was awesome, and it is great to see her at such a respectable establishment. I told her where I was currently working and she seemed thrilled or me. She spoke to myself and my date for several minutes in between courses. Our server was around less then she was, and by less I mean I never saw him until each course arrived. We even poured our own wine the entire meal.
The best part about our entire meal was the french fries that came with the tartare of Filet Mignon. $200 down the drain, not including the tip, and the dessert was taken off of the check. Disappointing at best, but just the beginning of my short little food tour, which I'll be posting about all week.
So, since I am opening up a new restaurant shortly, with the understanding that very soon I will be dedicated to this place like none before it, I have been trying to enjoy my time outside of work while I can.
In a little over a week I have eaten out at several well known restaurants, looking for fun, inspiration and to raise my pinky toward the sky and snicker at others' expense. Michel Richard's Central, Cafe du Parc, Art & Soul, and Assaggi in Bethesda. I also ate at Lia's in Chevy Chase and unfortunately, because I did not have high expectations, this place I enjoyed more than the rest and it cost about half!
At Central, I know a manager and a bartender that I used to work with at different points in my career. The manager used to take me out for drinks before I was of age. She was awesome, and it is great to see her at such a respectable establishment. I told her where I was currently working and she seemed thrilled or me. She spoke to myself and my date for several minutes in between courses. Our server was around less then she was, and by less I mean I never saw him until each course arrived. We even poured our own wine the entire meal.
The best part about our entire meal was the french fries that came with the tartare of Filet Mignon. $200 down the drain, not including the tip, and the dessert was taken off of the check. Disappointing at best, but just the beginning of my short little food tour, which I'll be posting about all week.
Thursday, April 9, 2009
Layin' Low
Umm...
Well, my exit from the restaurant didn't exactly go as planned. I ended up having to attend a funeral on what was supposed to have been my last day. My replacement actually asked for a day off during my final week as well. Someone must not have told him what the job requirements were. The guy took very little notes during the week, which won't bode well for anyone being that I am no longer there. I heard from a few servers that the new guy already had to scramble and go buy oysters from somewhere random. I almost feel for him, but enough of that.
No rest on my end though, I have already been spending half of my days with the new restaurant. The cool part, depending on how you look at it, is that this place doesn't open for another 3 weeks. As I have learned in the past, I will not be naming my new restaurant quite yet, at least not without permission.
I can say that this place has already been written about several times. My new chef is extremely well known in this city, and I am walking into a restaurant before the actual kitchen equipment makes it inside. It is literally sitting on the patio as we speak. I have yet to even ask my new chef about keeping this blog. It's a big deal to me, though small change to my new chef. Countless magazine and a few TV appearances, a cookbook in the making...this blog isn't even a blip on the radar for my new chef. So hopefully he won't mind letting me continue to emote, bitch, complain and extrapolate in my little corner of the Interwebz.
All in due time, though he has been kind enough to let me take a camera into the place as it becomes our new home. I have got plenty of video, but it won't be making it on here anytime soon. I love my new position and the people I have will be working with. So I don't want to blow it over a blog!
More to come soon...
Well, my exit from the restaurant didn't exactly go as planned. I ended up having to attend a funeral on what was supposed to have been my last day. My replacement actually asked for a day off during my final week as well. Someone must not have told him what the job requirements were. The guy took very little notes during the week, which won't bode well for anyone being that I am no longer there. I heard from a few servers that the new guy already had to scramble and go buy oysters from somewhere random. I almost feel for him, but enough of that.
No rest on my end though, I have already been spending half of my days with the new restaurant. The cool part, depending on how you look at it, is that this place doesn't open for another 3 weeks. As I have learned in the past, I will not be naming my new restaurant quite yet, at least not without permission.
I can say that this place has already been written about several times. My new chef is extremely well known in this city, and I am walking into a restaurant before the actual kitchen equipment makes it inside. It is literally sitting on the patio as we speak. I have yet to even ask my new chef about keeping this blog. It's a big deal to me, though small change to my new chef. Countless magazine and a few TV appearances, a cookbook in the making...this blog isn't even a blip on the radar for my new chef. So hopefully he won't mind letting me continue to emote, bitch, complain and extrapolate in my little corner of the Interwebz.
All in due time, though he has been kind enough to let me take a camera into the place as it becomes our new home. I have got plenty of video, but it won't be making it on here anytime soon. I love my new position and the people I have will be working with. So I don't want to blow it over a blog!
More to come soon...
Monday, March 30, 2009
The Beginning of the End
Monday...
Well, my week is just starting. It will be my last in this kitchen, and that brings a big smile to my face. As I try not to let a "short timer's" attitude come about, I realized that I still have to be in here at 6am for inventory Wednesday morning. I am asking myself over and over again if I will work from open to close this week as I have for over a month now. Really will have to play it by ear, at least that's what I am trying to do.
As I give my replacement all the info necessary to do what I have done here, I cannot help but realize this person takes no notes whatsoever. During my first week here I was with my chef for 4 days before he left for a week of vacation. In those 4 days I became efficient enough to make sure things would go over smooth. This guy has 10 days with me, and I have seen him take notes twice. I almost feel for him because he must not know what he is getting himself into. I have gone over everything with him step by step 3 times now. I wouldn't get much more than that at any place I have ever been to, that is the reason why you take notes.
Last entry I said I would begin to tell stories about where I know my replacement from, and where our new GM is from and the restaurant that went under during his watch. Well, you will have to wait until I am out the doors for that one. I still have several days left and have every intention of leaving on a good note, though once I am out it will be a different story...
Well, my week is just starting. It will be my last in this kitchen, and that brings a big smile to my face. As I try not to let a "short timer's" attitude come about, I realized that I still have to be in here at 6am for inventory Wednesday morning. I am asking myself over and over again if I will work from open to close this week as I have for over a month now. Really will have to play it by ear, at least that's what I am trying to do.
As I give my replacement all the info necessary to do what I have done here, I cannot help but realize this person takes no notes whatsoever. During my first week here I was with my chef for 4 days before he left for a week of vacation. In those 4 days I became efficient enough to make sure things would go over smooth. This guy has 10 days with me, and I have seen him take notes twice. I almost feel for him because he must not know what he is getting himself into. I have gone over everything with him step by step 3 times now. I wouldn't get much more than that at any place I have ever been to, that is the reason why you take notes.
Last entry I said I would begin to tell stories about where I know my replacement from, and where our new GM is from and the restaurant that went under during his watch. Well, you will have to wait until I am out the doors for that one. I still have several days left and have every intention of leaving on a good note, though once I am out it will be a different story...
Sunday, March 29, 2009
Ciao
Yes, change is coming. I have put in my notice to this restaurant, and yes, bigger and better things are on the horizon. Sorry, I will not mention any names as to where I will be landing in the next few weeks, at least not yet. But suffice it to say that it's a big step up in the restaurant world, and I'm ready to take it on.
When I put in my notice, it was unexpected from just about everybody. Except I do not think it caught the acting GM by surprise, that or they realized things were not going to go according to plan. It is a business, after all, so things will keep on rolling around here. My replacement was here the second day after I had given my notice.
Fine by me, but I am curious (not really) as to how things will turn out 3 months from now. Hopefully the kitchen will look brand new, labor isn't through the roof, and food cost is lower then what I will post up this month. I am personally looking for 30%, which is lower then it has ever been since I started working here.
Part of me wanted to stay and make things better around here, but I would be kidding myself if I thought my name would ever be put on the menu. I would be kidding myself if I thought I would actually get half the raise I wanted to stay here. So, instead of beating around the bush, why not treat it like the biz it already is.
In business, it's here today gone tomorrow, keep it professional, cut your losses, keep your gains. So...what else is there to do but to say PEACE OUT BITCHES! I will write more later about my replacement and how long I have known him...and the GM that used to run a restaurant in Bethesda...til it went bankrupt.
Fun times ahead!
When I put in my notice, it was unexpected from just about everybody. Except I do not think it caught the acting GM by surprise, that or they realized things were not going to go according to plan. It is a business, after all, so things will keep on rolling around here. My replacement was here the second day after I had given my notice.
Fine by me, but I am curious (not really) as to how things will turn out 3 months from now. Hopefully the kitchen will look brand new, labor isn't through the roof, and food cost is lower then what I will post up this month. I am personally looking for 30%, which is lower then it has ever been since I started working here.
Part of me wanted to stay and make things better around here, but I would be kidding myself if I thought my name would ever be put on the menu. I would be kidding myself if I thought I would actually get half the raise I wanted to stay here. So, instead of beating around the bush, why not treat it like the biz it already is.
In business, it's here today gone tomorrow, keep it professional, cut your losses, keep your gains. So...what else is there to do but to say PEACE OUT BITCHES! I will write more later about my replacement and how long I have known him...and the GM that used to run a restaurant in Bethesda...til it went bankrupt.
Fun times ahead!
Thursday, March 26, 2009
Sunday, March 22, 2009
What to Do...
Saturday...
I have recently found myself in a rather interesting situation.
Since having taken over a great deal of my chef's responsibilities, I have found myself here more and more. First it was to do some organizing in the kitchen and dry storage areas. Then it was to keep on top of cost and labor in the kitchen. Now, I have been asked to come in on Sundays (when the restaurant is closed) with some staff members to do detailed cleaning of the kitchen.
That is only the beginning though. I have also been asked to develop a new menu for our banquets. Then it was to start working on sanitation practices. This, on top of actually running the kitchen on a daily basis, which is a complete job by itself, especially while doing so without the help of a number 2 chef in the kitchen.
I have been told this is my kitchen. I have been told I need to change certain aspects of the food. I have, I could keep going, been told that I need to start taking more responsibility for the chemical usage in the restaurant for cleaning.
At what point in time am I able to say not just "show me the money," but how about getting someone to help me accomplish this? I did not ask to be put in this situation. Of course I want to run the kitchen. Of course I want to take on all of these responsibilities. At what cost to me though, what is in it for me? I mean, if I am being told this is my kitchen, where are the keys that I still don't have?
I do not see my name on the menu, which trumps a lot of the things I want. I have yet to ask for a raise, though I do not know a chef in this city that is currently working for what I am. I do not want to hear "we are in a recession," that answer won't work in this situation. I have watched, over the past 2 years, money be dumped into this place and then I inherit a "clusterfuck." The word that was used was "an unsat kitchen," which evidently means unsatisfactory.
This is the first time I have gone into detail about all the things I am dealing with in this place. I know how to play "the game" and up until this point it has been played well by all means. Morale in the kitchen is great, the food is looking better, costs are down, labor is, well, labor will continue to be an issue when employees work in the same place for 15 plus years and make more money then everyone else. No one has to tell me things are turning around, the proof is in the numbers.
But at what cost to my personal life? I have been through the gauntlet and would gladly do it again. By that I mean I have opened restaurants and put my time in. At those places, however, there was a team in place to make things happen. There is definitely a team in place here, they are just all managers, of which there are now 3. Three managers and one sous chef.
What's wrong with that sentence...?
I have recently found myself in a rather interesting situation.
Since having taken over a great deal of my chef's responsibilities, I have found myself here more and more. First it was to do some organizing in the kitchen and dry storage areas. Then it was to keep on top of cost and labor in the kitchen. Now, I have been asked to come in on Sundays (when the restaurant is closed) with some staff members to do detailed cleaning of the kitchen.
That is only the beginning though. I have also been asked to develop a new menu for our banquets. Then it was to start working on sanitation practices. This, on top of actually running the kitchen on a daily basis, which is a complete job by itself, especially while doing so without the help of a number 2 chef in the kitchen.
I have been told this is my kitchen. I have been told I need to change certain aspects of the food. I have, I could keep going, been told that I need to start taking more responsibility for the chemical usage in the restaurant for cleaning.
At what point in time am I able to say not just "show me the money," but how about getting someone to help me accomplish this? I did not ask to be put in this situation. Of course I want to run the kitchen. Of course I want to take on all of these responsibilities. At what cost to me though, what is in it for me? I mean, if I am being told this is my kitchen, where are the keys that I still don't have?
I do not see my name on the menu, which trumps a lot of the things I want. I have yet to ask for a raise, though I do not know a chef in this city that is currently working for what I am. I do not want to hear "we are in a recession," that answer won't work in this situation. I have watched, over the past 2 years, money be dumped into this place and then I inherit a "clusterfuck." The word that was used was "an unsat kitchen," which evidently means unsatisfactory.
This is the first time I have gone into detail about all the things I am dealing with in this place. I know how to play "the game" and up until this point it has been played well by all means. Morale in the kitchen is great, the food is looking better, costs are down, labor is, well, labor will continue to be an issue when employees work in the same place for 15 plus years and make more money then everyone else. No one has to tell me things are turning around, the proof is in the numbers.
But at what cost to my personal life? I have been through the gauntlet and would gladly do it again. By that I mean I have opened restaurants and put my time in. At those places, however, there was a team in place to make things happen. There is definitely a team in place here, they are just all managers, of which there are now 3. Three managers and one sous chef.
What's wrong with that sentence...?
Luck of the (maybe) Irish
Tuesday...
Happy St. Patrick's Day, I wore green, randomly, since I'm told I'm part Irish. I guess. It was anything but a random Tuesday evening. We started the day with 3 reservations, that's 3 people expected to come in this evening. I had one cook with me. It seemed odd when it only went to 9 at 4pm. I was working grill and sharing expo with my cook who was working saute. It got slightly hairy, that's saying it nicely, around 7:30 when we were in the middle of doing just over 100 covers.
Tangtent...my special, which I think I have video of, was this fantastic wild Coho salmon
that I put with orzo pasta, chopped up grilled asparagus, and tossed it with a little heavy cream and goat cheese, herbs and garlic. It went over well and I made a roasted pepper coulis (roasted red peppers, sherry vinegar, salt, olive oil, garlic) that I finished the plate with.
Sorry, real proud of that one...but anyway, we also had a tasting for this couple that was thinking about having a wedding at the restaurant. Well, by 6:30 I knew it was about to get busy when we had tickets coming every other minute. Oh yeah, and my cook has an issue reading English. Great cook, but I'm easily doing double time to keep up. He on the other hand is twice as fast as me, little less finesse, but good with his flavors so I'm happy.
It got even worse when at 5 minutes before happy hour was over, I was asked if I would make something and said no. Of course, 3 minutes later I had to make a panini sandwich. The panini machine is in the middle of the kitchen. Lets just say I already had a few tickets and was already having enough fun....
The tasting went over great, I ended up giving them only 4 courses. Ya know, it was because I didn't want to overwhelm them with too much food on the table at once. Sure. Not because I forgot to put the steak on the grill during the rush or anything... It went out several minutes later, with almost perfect timing as if I had a four leaf clover stuck in my pocket.
At least for a minute, anyway.
Happy St. Patrick's Day, I wore green, randomly, since I'm told I'm part Irish. I guess. It was anything but a random Tuesday evening. We started the day with 3 reservations, that's 3 people expected to come in this evening. I had one cook with me. It seemed odd when it only went to 9 at 4pm. I was working grill and sharing expo with my cook who was working saute. It got slightly hairy, that's saying it nicely, around 7:30 when we were in the middle of doing just over 100 covers.
Tangtent...my special, which I think I have video of, was this fantastic wild Coho salmon
that I put with orzo pasta, chopped up grilled asparagus, and tossed it with a little heavy cream and goat cheese, herbs and garlic. It went over well and I made a roasted pepper coulis (roasted red peppers, sherry vinegar, salt, olive oil, garlic) that I finished the plate with.
Sorry, real proud of that one...but anyway, we also had a tasting for this couple that was thinking about having a wedding at the restaurant. Well, by 6:30 I knew it was about to get busy when we had tickets coming every other minute. Oh yeah, and my cook has an issue reading English. Great cook, but I'm easily doing double time to keep up. He on the other hand is twice as fast as me, little less finesse, but good with his flavors so I'm happy.
It got even worse when at 5 minutes before happy hour was over, I was asked if I would make something and said no. Of course, 3 minutes later I had to make a panini sandwich. The panini machine is in the middle of the kitchen. Lets just say I already had a few tickets and was already having enough fun....
The tasting went over great, I ended up giving them only 4 courses. Ya know, it was because I didn't want to overwhelm them with too much food on the table at once. Sure. Not because I forgot to put the steak on the grill during the rush or anything... It went out several minutes later, with almost perfect timing as if I had a four leaf clover stuck in my pocket.
At least for a minute, anyway.
Monday, March 16, 2009
Ugh
Monday...
Crazy day all day. Started with a phone call, which seems to be a daily thing, at 8:15am about when an order would be delivered. Um listen people, I just place the orders, I don't know when they're going to fucking show up with the food any better than you do! Instead of calling me, I have a better idea, how about you call the fucking vendor and ask them? Maybe that's just crazy talk...
Anyways, this weekend I went out and bought a new toy. See, since I promised this year I would get more photos online for the blog, I purchased the Mino, which is a video camera the size of an iPod. I also got insurance on the thing because I will abuse it. I got some vid on here from my first day with it, and though it is raw footage hopefully I can figure out (with the help of The Brain) how to just upload it onto the blog.
Tonite was a busy night and some family members came in this evening. I made up an amuse (while we were busy) of a pan seared scallop over a fennel salad tossed in some champagne vinegar herbs and really good olive oil. Well, I send it out and step into the kitchen office to grab something, when I see a text on my phone that says "FYI my girl is allergic to seafood."
Really, dude? Nice, bring a person who is allergic to seafood to a seafood restaurant. NEVER EVER EVER EVER!!! do that, I mean its like walking into Morton's and asking for the shrimp linguine! Though I'm proud of our very few non-seafood options, don't order that here!
Crazy day all day. Started with a phone call, which seems to be a daily thing, at 8:15am about when an order would be delivered. Um listen people, I just place the orders, I don't know when they're going to fucking show up with the food any better than you do! Instead of calling me, I have a better idea, how about you call the fucking vendor and ask them? Maybe that's just crazy talk...
Anyways, this weekend I went out and bought a new toy. See, since I promised this year I would get more photos online for the blog, I purchased the Mino, which is a video camera the size of an iPod. I also got insurance on the thing because I will abuse it. I got some vid on here from my first day with it, and though it is raw footage hopefully I can figure out (with the help of The Brain) how to just upload it onto the blog.
Tonite was a busy night and some family members came in this evening. I made up an amuse (while we were busy) of a pan seared scallop over a fennel salad tossed in some champagne vinegar herbs and really good olive oil. Well, I send it out and step into the kitchen office to grab something, when I see a text on my phone that says "FYI my girl is allergic to seafood."
Really, dude? Nice, bring a person who is allergic to seafood to a seafood restaurant. NEVER EVER EVER EVER!!! do that, I mean its like walking into Morton's and asking for the shrimp linguine! Though I'm proud of our very few non-seafood options, don't order that here!
Rod Tidwell
Friday...
Has another week really passed so quickly? I had a day off yesterday and I really should consider it that because I was only here for 45 minutes to place orders, make the special, and write up the menu for the evening.
Though everyone tried to ask me something as I tried to do my ninja vanish. Especially the raw bar cook who is my supervisor in the morning. She has called me every damn day since the day my chef was let go. By 8:20am my phone is ringing. I get asked the most random of questions like she is attempting to track my pricing better then I am. I would gladly give her my job and take hers.
8-4 Monday thru Friday? Hell yeah, and it would be a breeze too. However, since that is not the case I politely answer the phone each morning and as nicely as possibly remind her that she will see me in a few hours. To no avail because she obviously has not gotten the point.
Bragging rights to myself even though the month is nowhere near over, my running food cost is sitting around 28%. We are allowed 32% food cost which is typical in restaurants of this stature. This time last year we were sitting at 39% but had also done about $25,000 more in food sales. FC (food cost) is a big damn deal, and the fact that it is so low right now is unbelievable. Hopefully it stays that way and by the end of the month I am getting a pat on the back...in some form other then physical contact if you get my drift...show me the money!
I also told one of the managers that is watching over the place while another manager is still hobbled, literally, that I would need off May 19th for the DC101 Chili Cook-Off. He simply said that when the time came you would know which was more important and what would need to be done. Ah shit, why do I get the sense that someone else will say something very similar when I ask for that day off again.
Speaking of which, my favorite blonde sent me a reminder email of sorts to fill out the application to get a spot for this year. I'm winning that bitch this year...
Has another week really passed so quickly? I had a day off yesterday and I really should consider it that because I was only here for 45 minutes to place orders, make the special, and write up the menu for the evening.
Though everyone tried to ask me something as I tried to do my ninja vanish. Especially the raw bar cook who is my supervisor in the morning. She has called me every damn day since the day my chef was let go. By 8:20am my phone is ringing. I get asked the most random of questions like she is attempting to track my pricing better then I am. I would gladly give her my job and take hers.
8-4 Monday thru Friday? Hell yeah, and it would be a breeze too. However, since that is not the case I politely answer the phone each morning and as nicely as possibly remind her that she will see me in a few hours. To no avail because she obviously has not gotten the point.
Bragging rights to myself even though the month is nowhere near over, my running food cost is sitting around 28%. We are allowed 32% food cost which is typical in restaurants of this stature. This time last year we were sitting at 39% but had also done about $25,000 more in food sales. FC (food cost) is a big damn deal, and the fact that it is so low right now is unbelievable. Hopefully it stays that way and by the end of the month I am getting a pat on the back...in some form other then physical contact if you get my drift...show me the money!
I also told one of the managers that is watching over the place while another manager is still hobbled, literally, that I would need off May 19th for the DC101 Chili Cook-Off. He simply said that when the time came you would know which was more important and what would need to be done. Ah shit, why do I get the sense that someone else will say something very similar when I ask for that day off again.
Speaking of which, my favorite blonde sent me a reminder email of sorts to fill out the application to get a spot for this year. I'm winning that bitch this year...
Wednesday, March 11, 2009
Duck!
Tuesday...
So, another week has started and a manager walked in on crutches and was given the "go ahead" to go home. Lucky bastard, it's all good though. I was told I could take a day off this week. Am I wrong to think that I can't though? I mean, its not like I have someone who can back me up if I am not here. Oh well, I will take my day off and say thanks. Although I still will sneak into here to do the special for the evening and the ordering.
I use the word sneak because I don't believe anyone in this place has ever been able to do that. I will accomplish this, with my "ninja vanish" powers when it is time to leave. "Ninja vanish" being just that, now you see me now you don't, after all it is my day off. Silent death, bitches.
So, another week has started and a manager walked in on crutches and was given the "go ahead" to go home. Lucky bastard, it's all good though. I was told I could take a day off this week. Am I wrong to think that I can't though? I mean, its not like I have someone who can back me up if I am not here. Oh well, I will take my day off and say thanks. Although I still will sneak into here to do the special for the evening and the ordering.
I use the word sneak because I don't believe anyone in this place has ever been able to do that. I will accomplish this, with my "ninja vanish" powers when it is time to leave. "Ninja vanish" being just that, now you see me now you don't, after all it is my day off. Silent death, bitches.
I also had a sit down with Bob and HR the other day. Whenever you get sat down by HR and another manager of some kind it's never usually a good thing. So when they walked through the doors and into the office the first thought to roll through my head was...Well this is fucked up, I give up 80 hours a week for 3 weeks and I'm about to get fired for doing everything I was told to do.....
Well, it didn't turn out that way. Good thing too because I think the HR guy could tell I was about as nervous as one of Dick Cheney's hunting buddies. I was told "This isn't a separation conversation, Mr. Chase..." Then, snark, my thoughts being, "Could you tell I was ready to hand over my keys...oh hold on, I DON'T HAVE ANY!!"
Long story short, they found out about this blog. I guess it was inevitable, though I didn't really try to hide it or anything. I was told it was because they took the computer from this office and found the site on it from the cookies. Eh, whether or not that's true is left to be seen. It's cool, though I prefer to stay below the radar, and that is basically gone now.
Well, that and "Dad" coming back from his winter home in Florida and ordering the special on his first night here. That man never ordered a special when my chef was around. Someone must be whispering in his ear. Hope they were good words...
Sunday, March 8, 2009
Uh, I Got Nothin'
Saturday...
Another week come and gone. I wish I could say tomorrow was a day off, but I will find myself up early in the morning trying to catch up on all the things I was unable to do during the week. Everything from laundry to paying bills, and then working on the pilot. Tonite wasn't half as busy as last week, but I ran 2 specials and both of them sold out by 9pm. I had 12 orders of each, so I must be doing something right if that's happening.
So I know I have been talking about being here at work all too often and missing out on a lot of activities outside of these walls, but some ground has been covered. I have developed 3 more recipes this week to fit into this diet plan. I can now make a shrimp salad that you can eat an entire cup of and it only has 210 calories. I have a chicken salad that isn't far off from that as well. I dropped 4 pounds this week, and I have still been going to the gym of course.
Working 80 hours is hardly a deterrent for that...yeah right. Discounting my admitted drinking, I am developing some story of success with this weight loss thing. Everyone says you need to cut out alcohol, well if I continue to make progress with what I am doing I can't wait to call BS!
Have a great weekend!
Another week come and gone. I wish I could say tomorrow was a day off, but I will find myself up early in the morning trying to catch up on all the things I was unable to do during the week. Everything from laundry to paying bills, and then working on the pilot. Tonite wasn't half as busy as last week, but I ran 2 specials and both of them sold out by 9pm. I had 12 orders of each, so I must be doing something right if that's happening.
So I know I have been talking about being here at work all too often and missing out on a lot of activities outside of these walls, but some ground has been covered. I have developed 3 more recipes this week to fit into this diet plan. I can now make a shrimp salad that you can eat an entire cup of and it only has 210 calories. I have a chicken salad that isn't far off from that as well. I dropped 4 pounds this week, and I have still been going to the gym of course.
Working 80 hours is hardly a deterrent for that...yeah right. Discounting my admitted drinking, I am developing some story of success with this weight loss thing. Everyone says you need to cut out alcohol, well if I continue to make progress with what I am doing I can't wait to call BS!
Have a great weekend!
Can't Do It All
Friday...
Another week almost over, another 80 hours clocked in with 6 days. These gray hairs need to stop popping up all over the place. A lot has been accomplished in a little time since my chef was let go just 2 weeks ago. The day after it happened, it was like a veil being lifted before my eyes to reveal an ugly truth about this place. It has many issues, just like every restaurant does, but way more then I was ready to see so fast. I must say that in my own defense I did suggest many changes in my first month here, most to no avail. Oh well, no time to dwell on the past right?
It dawned on me today just where my chef went wrong with everything. Not so much a place or time, but just in general. See, I have been handed the keys to this place and am also taking over every single responsibility that my chef had. Unfortunately for me, and eventually him, my chef did everything. Everything being that he ordered for the kitchen and the front of the house.
Like, he ordered toilet paper, paper for the printer, ink for the printers, utensils for the tables, wine glasses, food for the kitchen with me as well, get my drift? No one should do that, he did it because he thought it would save him, in the end turns out it was his ultimate downfall. I am not going to say whether it was the smartest move ever, that should be self explanatory.
My point is that today while talking to Bob, I grew the balls to tell him (in a very PC way) that I did not want this to happen to me as well. I let him know that I would eventually need help. I went so far as to say that I did not care whether it came in the form of an executive chef (because my title hasn't changed) or that of another sous as competent as I am.
Two weeks in and my brain is ready to go into information overload by the time I leave each night. It's not so much the ordering part, but I have already made a few changes to the menu as well, and I intend many more. There is a lot of room for improvement in this place, it is still a beautiful restaurant in a ridiculous location.
The food, in my opinion, needs to step up to the level of its ambiance. I only mention the food part because that is what I ultimately, well hopefully, will be put in charge of. Not without the help of someone else though, Rome wasn't built in a day, and I do not intend to accomplish this myself. I wish my friend in culinary school would be done sooner then a few months from now, because this is the perfect opportunity for both of us to do great things.
I've written enough for today, but trust me this is just starting to become interesting...can you tell I'm trying not to jynx myself?!?!?!
Another week almost over, another 80 hours clocked in with 6 days. These gray hairs need to stop popping up all over the place. A lot has been accomplished in a little time since my chef was let go just 2 weeks ago. The day after it happened, it was like a veil being lifted before my eyes to reveal an ugly truth about this place. It has many issues, just like every restaurant does, but way more then I was ready to see so fast. I must say that in my own defense I did suggest many changes in my first month here, most to no avail. Oh well, no time to dwell on the past right?
It dawned on me today just where my chef went wrong with everything. Not so much a place or time, but just in general. See, I have been handed the keys to this place and am also taking over every single responsibility that my chef had. Unfortunately for me, and eventually him, my chef did everything. Everything being that he ordered for the kitchen and the front of the house.
Like, he ordered toilet paper, paper for the printer, ink for the printers, utensils for the tables, wine glasses, food for the kitchen with me as well, get my drift? No one should do that, he did it because he thought it would save him, in the end turns out it was his ultimate downfall. I am not going to say whether it was the smartest move ever, that should be self explanatory.
My point is that today while talking to Bob, I grew the balls to tell him (in a very PC way) that I did not want this to happen to me as well. I let him know that I would eventually need help. I went so far as to say that I did not care whether it came in the form of an executive chef (because my title hasn't changed) or that of another sous as competent as I am.
Two weeks in and my brain is ready to go into information overload by the time I leave each night. It's not so much the ordering part, but I have already made a few changes to the menu as well, and I intend many more. There is a lot of room for improvement in this place, it is still a beautiful restaurant in a ridiculous location.
The food, in my opinion, needs to step up to the level of its ambiance. I only mention the food part because that is what I ultimately, well hopefully, will be put in charge of. Not without the help of someone else though, Rome wasn't built in a day, and I do not intend to accomplish this myself. I wish my friend in culinary school would be done sooner then a few months from now, because this is the perfect opportunity for both of us to do great things.
I've written enough for today, but trust me this is just starting to become interesting...can you tell I'm trying not to jynx myself?!?!?!
Sucking Heinies
Thursday...
Well, today was no different from the past 2 weeks. I have been here for around 13 hours, which is becoming an average so maybe it will sink in and become routine soon. That and the mini keg of Heineken that I seem to go through in less then a week. I'll be in Betty Ford before too long if this keeps up.
Just like the post office slogan about delivering mail, or actors stating the show must go on, so must life. I have had to cancel yet another meeting with Panas Gourmet because of my current situation. I have even had lay off other plans besides missing that wedding last weekend. The diet plan I had been working on has been put on hold as well, but I myself continue to eat like a rabbit...with the exception of the Heineken I guess.
None of that is good, but what is good is that the pilot I spoke about several months ago is making strides once again. It seems like no matter how much I work, my colleagues around me won't let me give up on it. Kudos to them for sticking with me and helping develop this. Two of us are actually meeting up this weekend to do some filming of me cooking to get the kinks out, if you know what I mean.
By the end of the month we should actually have some footage of...aw, fuckin' A. Every time I think we'll have something we won't, so one day it'll just be here...so keep checking in every day!
Well, today was no different from the past 2 weeks. I have been here for around 13 hours, which is becoming an average so maybe it will sink in and become routine soon. That and the mini keg of Heineken that I seem to go through in less then a week. I'll be in Betty Ford before too long if this keeps up.
Just like the post office slogan about delivering mail, or actors stating the show must go on, so must life. I have had to cancel yet another meeting with Panas Gourmet because of my current situation. I have even had lay off other plans besides missing that wedding last weekend. The diet plan I had been working on has been put on hold as well, but I myself continue to eat like a rabbit...with the exception of the Heineken I guess.
None of that is good, but what is good is that the pilot I spoke about several months ago is making strides once again. It seems like no matter how much I work, my colleagues around me won't let me give up on it. Kudos to them for sticking with me and helping develop this. Two of us are actually meeting up this weekend to do some filming of me cooking to get the kinks out, if you know what I mean.
By the end of the month we should actually have some footage of...aw, fuckin' A. Every time I think we'll have something we won't, so one day it'll just be here...so keep checking in every day!
Monday, March 2, 2009
Welcome to the Thunderdome, Bitch!
Monday...
Would it mean a damn thing if I said I was tired? OK, I didn't think so. I have, however, been here just over 13 hours and will be leaving in 3. And I'm getting tired of this shit.
Saturday night was a beast for the restaurant. Bob had my schedule set up to run a cook short, and I was told to order for just under 100 covers. Well, we started with 82 and ended with 186. I ran out of 6 items, and yes that is embarrassing. I ran 45 minute checks from 8:30 until close. I had to call my manager from the kitchen and ask him to stop seating at 9pm. It was fucking ridiculous and upsetting.
I mean, if I had ordered by instinct like always, we may have ran out of 2 items, one of them being the special. If I had scheduled cooks like I usually do we would have run 10-13 minute checks like I expect to no matter how busy it is. I was working the salad station the entire evening, until around 8pm when I found myself working behind the line calling out orders, and running back over to the salad station to keep up with my own printer which was spitting out orders on a constant basis.
I grimmaced as the tickets spewed out like I hit a perfect SkeeBall score at Chucky Cheese...all while I was running around like a fucking mad man to keep the kitchen together. You know what, I don't let things fall apart very often...even in the worst of times I keep things together by a thread. But when shit falls apart it's comical to watch it crash and burn. I was close to going all Office Space on the printer by the end of the night...
I didn't walk out of the kitchen until almost midnight. After the long week I would love to say I went straight home to bed, but that just wouldn't be me. I swung by a friend's birthday party, who had set up a 70's theme for the gathering. Never one to disappoint, I grabbed my gear and a pick for my hair and was ready to go. I got home around 4am and remembered I had an engagement party to cater Sunday at 2pm...d'oh!
OK, so the party went over great, but the bags under my eyes today tell me next time I should actually try and do something most human beings my age do when they are fatigued...sleep.
Would it mean a damn thing if I said I was tired? OK, I didn't think so. I have, however, been here just over 13 hours and will be leaving in 3. And I'm getting tired of this shit.
Saturday night was a beast for the restaurant. Bob had my schedule set up to run a cook short, and I was told to order for just under 100 covers. Well, we started with 82 and ended with 186. I ran out of 6 items, and yes that is embarrassing. I ran 45 minute checks from 8:30 until close. I had to call my manager from the kitchen and ask him to stop seating at 9pm. It was fucking ridiculous and upsetting.
I mean, if I had ordered by instinct like always, we may have ran out of 2 items, one of them being the special. If I had scheduled cooks like I usually do we would have run 10-13 minute checks like I expect to no matter how busy it is. I was working the salad station the entire evening, until around 8pm when I found myself working behind the line calling out orders, and running back over to the salad station to keep up with my own printer which was spitting out orders on a constant basis.
I grimmaced as the tickets spewed out like I hit a perfect SkeeBall score at Chucky Cheese...all while I was running around like a fucking mad man to keep the kitchen together. You know what, I don't let things fall apart very often...even in the worst of times I keep things together by a thread. But when shit falls apart it's comical to watch it crash and burn. I was close to going all Office Space on the printer by the end of the night...
I didn't walk out of the kitchen until almost midnight. After the long week I would love to say I went straight home to bed, but that just wouldn't be me. I swung by a friend's birthday party, who had set up a 70's theme for the gathering. Never one to disappoint, I grabbed my gear and a pick for my hair and was ready to go. I got home around 4am and remembered I had an engagement party to cater Sunday at 2pm...d'oh!
OK, so the party went over great, but the bags under my eyes today tell me next time I should actually try and do something most human beings my age do when they are fatigued...sleep.
Deserter
Friday...
One more day to go. "Bob" was with me the entire day again today but is now sitting at the bar, must be nice. He did most of my bulk ordering for next week with me as well. Following and watching every check mark I made for a product to order.
Now, as I have said before, I understand where the guy is coming from, but do you really expect me to be happy when I see you at 6pm drinking at the bar? With the state of this restaurant, really? I mean, I'm dying for a Miller right now dude and you just did a half day as far as I'm concerned. That's your job though, half-days to make sure something gets done and then it's off to happy-hour with you.
I must be in the wrong field....
One more day to go. "Bob" was with me the entire day again today but is now sitting at the bar, must be nice. He did most of my bulk ordering for next week with me as well. Following and watching every check mark I made for a product to order.
Now, as I have said before, I understand where the guy is coming from, but do you really expect me to be happy when I see you at 6pm drinking at the bar? With the state of this restaurant, really? I mean, I'm dying for a Miller right now dude and you just did a half day as far as I'm concerned. That's your job though, half-days to make sure something gets done and then it's off to happy-hour with you.
I must be in the wrong field....
Thursday, February 26, 2009
Change We Can Believe In
Thursday...
I have put in over 50 hours this week, I still have 2 days left to work. I am in here 2 hours before we open the doors to the public to simply clean. I have consolidated more things in this restaurant then I have in any kitchen I have ever worked in. Do I take pride in the work I have done? I am too tired to even care about how things look in this place. It looks better then when I first got here, everything dealing with the kitchen looks great. The office in the kitchen looks beautiful and if a piece of food dropped onto the floor I still wouldn't eat it. That made no sense but not much does around this place right now.
My chef is already well on his way to finding a new job and that is great for him. I am here watching over a kitchen staff that is unsure of what they want to do as well. I have cut back to a single cook on the line most nights with me doing everything else on the line. We are still doing a decent amount of covers but I can feel my body wearing down. The integrity of the food is dropping as well. You can say it's too early to say that but myself and one cook did 90 covers on Monday night. That's also 90 covers within a matter of 2 hours, no fun. It is impossible to cook good food like that, but that's not what the guys in the office upstairs want to hear. I am sure they are happy with the way labor cost has dropped like a stone in the water, but at what quality cost?
The only person capable of running the kitchen is working himself into the ground. The staff on hand is disgruntled at the lack of hours. The servers are upset with everything from lack of business to the state of the economy. The managers are holding on just like the sous chef, by threads.
Who would have thought that a billionaire owner that just 3 months ago said he would ride this recession out and we would all make it through it OK, would let this happen? I wonder how much he knows? He is coming back for a few days next week. Him and my chef were mighty close...he was like the golden child of the company for the past 5 years. Should be a good show when he comes back to brood over his toy restaurant and notices all that has changed. He hates change...
I have put in over 50 hours this week, I still have 2 days left to work. I am in here 2 hours before we open the doors to the public to simply clean. I have consolidated more things in this restaurant then I have in any kitchen I have ever worked in. Do I take pride in the work I have done? I am too tired to even care about how things look in this place. It looks better then when I first got here, everything dealing with the kitchen looks great. The office in the kitchen looks beautiful and if a piece of food dropped onto the floor I still wouldn't eat it. That made no sense but not much does around this place right now.
My chef is already well on his way to finding a new job and that is great for him. I am here watching over a kitchen staff that is unsure of what they want to do as well. I have cut back to a single cook on the line most nights with me doing everything else on the line. We are still doing a decent amount of covers but I can feel my body wearing down. The integrity of the food is dropping as well. You can say it's too early to say that but myself and one cook did 90 covers on Monday night. That's also 90 covers within a matter of 2 hours, no fun. It is impossible to cook good food like that, but that's not what the guys in the office upstairs want to hear. I am sure they are happy with the way labor cost has dropped like a stone in the water, but at what quality cost?
The only person capable of running the kitchen is working himself into the ground. The staff on hand is disgruntled at the lack of hours. The servers are upset with everything from lack of business to the state of the economy. The managers are holding on just like the sous chef, by threads.
Who would have thought that a billionaire owner that just 3 months ago said he would ride this recession out and we would all make it through it OK, would let this happen? I wonder how much he knows? He is coming back for a few days next week. Him and my chef were mighty close...he was like the golden child of the company for the past 5 years. Should be a good show when he comes back to brood over his toy restaurant and notices all that has changed. He hates change...
The Bobs
Wednesday...
First off I need to take a moment to wish The Brain a happy birthday, that old fucker. He has a new born baby, a wife, nice home, and now he has more grey hairs then he can count. Good for him...
Day 3 without a chef, interesting would be an understatement. It almost reminds me of when I opened Acadiana, or Zola. This Quality Assurance guy that I considered to be one of the 4 Horseman really isn't that bad after all, at least not yet. I really haven't been able to disagree with anything he has said thus far, and on top of everything he is actually helping me with changing everything I wanted to change 2 years ago upon arriving here. I have cleaned more in the past 3 days then any other time here.
Not really, but it is the way him and I are going about changing and consolidating items in the restaurant. Putting everything into its proper place, or at least putting like items together. I wish his name was Bob, because he reminds me of the characters from Office Space, you know, the guys that came in and evaluated every employee. This guy is doing the same thing, maybe that's why I am on my best behavior, LOL.
Even so, I do like what he has brought to the table thus far. The only thing that concerns me is when will I receive my day off? I am missing a wedding this weekend for some very important friends, I have an engagement party to cater Sunday for my produce vendor, then I walk in here at 6am Monday to do my first inventory of this place. 6am, like I will be in this kitchen before its light out and who is going to be here to close the doors at 10pm? No one but myself, and I wont bitch about it aloud because I know what good it will do. NONE.
Sometimes its hard to step into a role like this where every employee is looking at me for the next move. The past 3 days my staff has seen a small turnaround in me which has rubbed off nicely on most of them When they see me cleaning, they follow suit. When they see me organizing stuff they never took the time to care about, they too begin to take care of things as well. Something tells me it should have always been this way......
First off I need to take a moment to wish The Brain a happy birthday, that old fucker. He has a new born baby, a wife, nice home, and now he has more grey hairs then he can count. Good for him...
Day 3 without a chef, interesting would be an understatement. It almost reminds me of when I opened Acadiana, or Zola. This Quality Assurance guy that I considered to be one of the 4 Horseman really isn't that bad after all, at least not yet. I really haven't been able to disagree with anything he has said thus far, and on top of everything he is actually helping me with changing everything I wanted to change 2 years ago upon arriving here. I have cleaned more in the past 3 days then any other time here.
Not really, but it is the way him and I are going about changing and consolidating items in the restaurant. Putting everything into its proper place, or at least putting like items together. I wish his name was Bob, because he reminds me of the characters from Office Space, you know, the guys that came in and evaluated every employee. This guy is doing the same thing, maybe that's why I am on my best behavior, LOL.
Even so, I do like what he has brought to the table thus far. The only thing that concerns me is when will I receive my day off? I am missing a wedding this weekend for some very important friends, I have an engagement party to cater Sunday for my produce vendor, then I walk in here at 6am Monday to do my first inventory of this place. 6am, like I will be in this kitchen before its light out and who is going to be here to close the doors at 10pm? No one but myself, and I wont bitch about it aloud because I know what good it will do. NONE.
Sometimes its hard to step into a role like this where every employee is looking at me for the next move. The past 3 days my staff has seen a small turnaround in me which has rubbed off nicely on most of them When they see me cleaning, they follow suit. When they see me organizing stuff they never took the time to care about, they too begin to take care of things as well. Something tells me it should have always been this way......
Subscribe to:
Posts (Atom)
