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!
Tuesday, April 28, 2009
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...
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