One of the toughest things that a chef has to go through . Is trying to mold and mend the personalities around you to
benefit your cuisine. At one point when i first started working at the Crane Brook , We had one of the most amazing crews
I've ever had the pleasure to know, we had fun and managed to put out an amazing product . We all had our own little quirks and were complete opposites outside those walls, But managed to unite within.. A debunked family if you will. ..Being a chef is a numbing job..you can never be the best..your always a student... the hours that you work 60-70 or more leave you with 1 day for your family...so in theory the people in your brigade become an extended family. A kitchen is like a revolving door. You'll go months with a great crew, next thing you know. Your starting from scratch again.The last three months were a rebuilding process. I needed that one chef to walk into our kitchen and make life a bit easier for me.
Unfortunately my prayers were answered a bit late, however i m unbelievably grateful to have met him .. His name is
Jarrod Ross. He possesses an
unbelievable talent and desire to
succeed. Here is a
special he rocked out last week that had the restaurant hopping. It's a
Craw fish and Andouillie Jambalaya with Corn Meal Crusted Soft Shell Crab and Honey Ale Butter . Im sure we will all hear about him in the near future.
One of the toughest things that a chef has to go through . Is trying to mold and mend the personalities around you to benefit your cuisine. At one point when i first started working at the Crane Brook , We had one of the most amazing crews I've ever had the pleasure to know, we had fun and managed to put out an amazing product . We all had our own little quirks and were complete opposites outside those walls, But managed to unite within.. A debunked family if you will. ..Being a chef is a numbing job..you can never be the best..your always a student... the hours that you work 60-70 or more leave you with 1 day for your family...so in theory the people in your brigade become an extended family. A kitchen is like a revolving door. You'll go months with a great crew, next thing you know. Your starting from scratch again.The last three months were a rebuilding process. I needed that one chef to walk into our kitchen and make life a bit easier for me. Unfortunately my prayers were answered a bit late, however i m unbelievably grateful to have met him .. His name is Jarrod Ross. He possesses an unbelievable talent and desire to succeed. Here is a special he rocked out last week that had the restaurant hopping. It's a Craw fish and Andouillie Jambalaya with Corn Meal Crusted Soft Shell Crab and Honey Ale Butter . Im sure we will all hear about him in the near future.
No comments:
Post a Comment