Controlled chaos

A waitress just stated(as we talked about yesterday’s breakfast, first busy one of the season). “I like to run around for a couple of hours, but not too long…”.
I’ve said it at a few interviews; it’s that moment on a Friday night around 7:00, with twenty slips on the board in front of you. The plates are coming to you in perfect order and speed. You stand back, look around and think: this is what I live for and love about my work(but only for a moment).
It’s not organized chaos, it’s orchestrated, choreographed knowing what the guy on salads and the guy on sauté can do and work with that.

Organized chaos is a returned plate done incorrectly or a comped check.

Hummus with crisps

Espresso(a nice pull) even on the side of a mountain in the middle of the Atlantic

Azores 2013

My first passion

1930s Ludwig and Ludwig 24″ maple bass drum(waiting for purple wood dye for custom color).

Tonight’s request; popovers

Basics

Cheeseburger with home made chips

Ricotta pie(traditional?)

As a chef(a pretentious label) at my house it is encouraged to suggest items to be made and served(just give me a recipe or correct spelling to google it) and the opportunity to serve it again if I feel I could do better. Macarons(French) I believe was a month long effort to get the texture, macaronage, and foot. An eleven year olds birthday request,Tiffany blue.
I have a clip hanging on a cupboard where I cook , today ricotta pie was hanging there.
Almost to the half way turn.

Day job

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Dumplings

Cafe in Paris 2012