• BLOG

    thanks for the great meal guys

    I’m annoyed.   Listen, I get what everyone thinks……I’m a chef, hence, I’m super critical of every morsel I put in my mouth.  Hard to please, scary to cook for…I’ve heard it all before The thing is, it simply isn’t true.  I’m also an everyday girl, looking for tasty, everyday food that’s comforting.  Last night is a perfect example. Ooooo I’m so mad. I can’t wait to tell you. I wasn’t feeling very fantastic, so after my afternoon/ early evening obligations we took a proactive night off in hopes of rest before a busy restaurant weekend.  J.I. went to grab take out at what I would call, one of the…

  • BLOG

    the damn paper towel machine

    Every commercial kitchen has its fair share of places to wash your hands.  If not, you’re askin’ for a health department violation. There are hand sinks on each end of the line, obviously in the bathrooms, behind the bar…everywhere you go.  You know what there isn’t though? ANY FRIGGIN PAPER TOWELS IN THE MACHINE! Without a doubt, every time I use the restroom or every time I go to wash my hands, I am infuriated by the fact that this always happens.  I wish you could ask my staff or see me standing there, first tapping on the machine, trying to flirt with the stupid sensor, always hoping it’s just…

  • BLOG

    what’s the big deal?

    I realize that the way I view restaurant experiences has everything to do with living, sleeping and breathing this business.  I look at the picture through the eyes of a chef. I’m reminded of that often when guests are disgruntled about modifications of menu items.  People tell me I don’t understand. They tell me the guest doesn’t care about my reasoning, they only want what they want and they don’t know what the big deal is when they can’t have it. If that is in fact true, and you really don’t care, this will just be yet another lesson in futility, but what the hell? I’m going to give it…

  • BLOG

    the walk-in ghost.

    I hate to burst your bubble; but professional kitchens are rarely  quintessential pictures of perfectly polished stainless steel, starched white chef jackets and militant cooks.  Most kitchens of the pros, especially high volume beasts where I spent most of my career, are filled with high energy, loud voices, quick “squirrel in traffic” like movements, spills, burnt croutons and definitely a walk-in ghost. The “walk-in”, which often doubles as a temporary office for discussing on the spot annoyances, is the large refrigerator where most kitchens store the majority of their goods, and the bane of existence for most kitchen management.  Its contents live on floor to ceiling shelving around the perimeter…