Cold December Pain...
In the food and bev industry like restaurants, hotels, clubs, and the like, especially in the kitchen or the front of the house service teams, December is usually and probably always will be for most total hell, in some way or another. And yet, it is what we do and we love what we do right? It is what pays the bills for both us and our employer. When an average work day is about a minimum of 14-18 hours, or more, and one never really sees the light of day, or their family, it starts to wear on you. And a social life...what the hell is that? Sure, maybe catching a bite at a late night hang out at 2am works, or for those that take part in the party scene...drinking till wee hours, only to come in half drunk to do it all over again is what you are after...it still gets old. Now I have had my share of wild times back in the day, but in the last 26 years...it has amounted to just sheer hard work, long, long hours, the drive to succeed and make it happen, stamina and focus, studying and researching new ideas until 3am, hugging my boys, losing a marriage and getting through the shit! People who don't work in this industry will never really understand the commitment and the need to get the job done, and why we do what we do and what it takes to do it. Perhaps they don't really care and probably shouldn't. Why should they? They just want to be a part of your life and have a part of you and not have to take second fiddle to your job. They shouldn't have to. One has to be knee deep in it to experience it, live it, walk it, talk it and realize what it is all about...it's about supporting the team and your fellow co-worker. It is about not letting someone down, mainly yourself and your co-workers and about your dedication to not failing. During these long trying days and endless nights, it is difficult to get good photos of the work being accomplished as we are just barely able to keep our heads above water and stay afloat. Getting through one service and right into the next. Putting out fires, figuring out solutions to staffing nightmares, handling misunderstood directions, employees calling in sick, botched deliveries and tasks, equipment failures and the stress and frustration of a guest who sends back their steak because they ordered it medium rare, and ordered it under because they feel it always comes out more done than they like and now complains because it is too rare! Shit! Gotta love it. Anyway...the food shots are lean, and the patience is as well. Here are just a couple of dishes that I felt barely worthy of mention. I think this post is more about the rant than the rave.
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| tasting for 4 single malt scotches...clockwise from top left; caramelized apple bisque, rye chips, bourbon butter, hazelnut-malt crumble, sherry pearls pear-crepe terrine, mascarpone, duck confit-pear salad, arugula, candied walnuts citrus glazed sturgeon, bacon jam, charred lemon aioli scotch glazed 12 hour pork belly, butternut puree, persimmons, cacao nib crumble |
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| north dakota bison loin, red wine farro, cassis onions, chanterelles sous vide fennel, shaved alba white truffles, cassis sauce |
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| marinated, slow braised pork belly, smoked popcorn, pedro ximenez glaze |
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| rolled spanish omelette, lobster, smoked paprika, potatoes, olive oil, manchego |
posted by cuisinier at 12:29 AM
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