A conversation plays back in my head, my exit talk with Eric Ripert at Le Bernardin. Where we sat and chatted for a good half hour or so in private about life, cooking, and the future. A luxury rarely afforded at such a busy restaurant with a chef whose time is highly scheduled.<\/p>\n
He said, \u201cIt all clicked for me here, all my years of hard work, it clicked into place for me here.\u201d<\/p>\n
It did not click for me at Le Bernardin, but I recall his words vividly and daily because I feel that way now. Every little thing I\u2019ve learned along the way from every single restaurant. Including Le Club and Circa and Le Bernardin and Guy Savoy and Ecco. It now adds up.<\/p>\n
It shapes every aspect of my kitchen today.<\/p>\n
From the way I cook fish and meat, to how I make stocks and sauces, to what kind of team environment I want and don\u2019t want, to what it means to mentor and train new cooks, and how to be a better chef.<\/p>\n
And there is still so much to learn. Like how to not burn myself out. How not to burn my self. How to let go. How to trust. How to inspire. How to better manage payroll and restaurant numbers. How to keep personal life in balance (Not very good at this one yet). How to stay creative. How to stay in season. How to stay strong.<\/p>\n
Opening a restaurant from scratch, from construction site to wow-people-are-actually-sitting-down-and-dining is a miraculous event. I sometimes look out from my very open kitchen and wonder how it all happened.<\/p>\n Only two months ago we were scrubbing the floors, setting up metro shelving, testing recipes, polishing pastry cases, unloading plates and dishes, ordering dry goods in bulk, hiring our first team, and staring at each other wondering how it was all going to get finished in time.<\/p>\n Now we have cakes in the pastry case, a vibrant and professional serving staff, a kitchen staff that is positive and talented, and food to serve for lunch and dinner. And we have Open Table so people can make reservations. What more could a chef ask for?<\/p>\n We survived\/thirved the holidays shortly after opening our doors. Which for a restaurant that does a huge amount of specialty pastries, confections, and cakes is no laughing matter. Our amazing bakery put out all sorts of pies for Thanksgiving that decorated the walls pink in their pre-ordered carry boxes half way up to the ceiling.<\/p>\n<\/a><\/p>\n
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