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#1
11-16-2010, 11:14 PM
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Been busy...
Hey friends, I just wanted to drop a quick post to say hi
I've been putting in LONG hours at the restaurant trying to get things established. We've been open for almost 2 weeks. I've spent, at the least 12 and up to 18 hours a day there, working my tail off...every day. I'm trying to set the bar nice and high, and allow the food to speak for the work we do in the kitchen. The people I work for almost act like they don't know what to say. I think I've floored them with how well the kitchen is operating, and how much business it is drawing to their place. The fella I work for told me that they never, ever would have expected that the "restaurant" at their pastry/coffee/sandwich shop would be drawing so much attention and volume. It is because of the food. I'm selling about 80 to 100 plates... both dine-in and to go each day. Yes, I can't believe it, this killer food I created gets passed through our coffee shop drive thru window. Crab cakes with pepper slaw and dijon mustard cream We started cooking 2 days before we opened and haven't missed a beat since. You guys have seen some pics, but some things have changed...evolved a little already. My cooks and I are collaborating and taking notes to improve all of the recipes and tune things to just right. I caught myself telling one of them that this is the smallest place I've ever ran before. It is true, and makes it pretty easy to manage...a small grocery list, a small staff, a small menu, and a small kitchen. The cooks are guys and girls that want to be chefs, 2 of my 3 are in culinary school now. They're sticking around because they learning from me. It is my job to teach it to them so I can eventually TAKE A DAY OFF. Sorry if it sounds like I'm bragging. I've been due for a break for a while, and I think this might be it, you guys. I guess I purposely forgot how much I loved cooking/cheffing when I left the industry a few years ago. We're really doing an exceptional job, and we make everything from scratch. When the menu is as involved as this one is, that makes for a good challenge. Anyways, the official "grand opening" and ribbon cutting ceremony is tomorrow. We're probably going to get slammed pretty good for lunch. Hi Gary 
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#2
11-17-2010, 06:25 AM
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Hi Jake ,glad things are working out with something you love to do .Just dont burn yourself out putting in too many hours . Good luck with your grand opening and ribbon cutting .
John
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John
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#3
11-17-2010, 06:33 AM
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Go ahead and brag Jake. Sounds like your hard work is making the place a success. Hope it settles down soon and you can take a break.
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#4
11-17-2010, 08:03 AM
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Hi Jake! Glad things are going your way! Just don't slack off for a couple of years.
 Get the business on good footing and you'll only be working 60 hours a week like me.
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#5
11-17-2010, 08:43 AM
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Good luck on your grand opening today. Just check in once in awhile and let us know how things are going.
Ray
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Ray 1970 SS Chevelle Van Nuys Built
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#6
11-17-2010, 07:34 PM
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Jake...I am so happy for you. I am also so curious to try your menu.
I hope that you are at least taking a moment to take in all that you have done. Best of Luck on your grand opening.
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Get in, sit down, shut up, hold on...cause Ms Grumpy is driving ! For the audio geek try: www.audiokarma.org
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#7
11-17-2010, 09:35 PM
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Thanks for all of the kind words.
I was smart enough to take things in perspective before we opened, and prepare myself for a few months of hard hard work to get things headed in the right direction. It was my 8th wedding anniversary this past Monday, and they "let me off" early that day to be at home. I wanted to just make dinner for the wife and kids and set around the house. That is what we did. I gave my wife 8 roses and we drank a bottle of martini and rossi asti (my favorite cheap champagne). I am definitely taking time to embrace all of the really cool things that have taken place. To create and compose, then R&D, implement and execute a somewhat involved scratch menu in less than 2 months is a pretty big feat. I had to spec out groceries for each item, cost out the entire thing, and write recipes for everything. Then teach it all to the cooks. That part isn't done yet, and we're still tuning it... The grand opening went very well today. We'll get some decent publicity from it. The crab cakes have become our signature dish. The "italian egg", now called the DaVinci is our hottest breakfast. Some guy was recently caught licking my bbq sauce off his plate in the dining room. People are asking where the chef was trained...what his name is, etc. In our little town, this is probably the only place WITH a chef. The crab cakes are awesome by the way...nothing but crab...only enough mayo and bread crumbs to bind them. Seared in butter...
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#9
11-19-2010, 09:34 AM
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Congratulations my friend!!!!!!!!!!!!!!
I am very proud of you and maybe a little jealous. You took a chance and I am certain it will become a great success for you. I know you will be putting in a lot of hours but in the end it will be worth it 100%. When will you have your own cooking show on foodnetwork?
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