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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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