Round Up (file under One Week less a Day)

So I have now been at Without Reservation for almost a week. In that time I have come to learn how much I don’t know and even a bit of how much I do. But there is a whole lot less that I know versus what I don’t in the culinary world.

As I mentioned last week, I had to leave Reservation. I looked at what the next while was going to look like for me and further I felt I had stagnated and that that was not going to change in the foreseeable future. As such I believe I did what all cooks do. Leave on good terms and see if I really have wings or am just Icarus. I believe now, firmly, that I am not Icarus and that I am not going to come crashing down to the earth. I only mention this because Sous Chef A and I had a conversation about the move and he (quite rightly) let me know that in a move like this if I can not pick up the pieces quickly and survive the line that my dream might well be at jeopardy. The more I thought about it the more I found that he was A) Right and B) being a friend and mentor by giving it to me straight as opposed to sugar coating it. So for that I thank you A.

The first week was filled with more ups than downs which is always a good sign. I found that at the line I certainly can crawl and even pulled myself up to walk very quickly. Now I just need to learn how to run. And what’s more I know I will.

As a steakhouse we do exactly as the name suggests. A good thirty percent of the breakdown on food sales is grill. Another 30 sauté. The rest is Garde or as we call it upscale bar food. As such since starting on the line I have been responsible for about thirty to thirty five percent of the meals that go out to customers.

I’ve learned this week for the first time the proper construction and use of both a blonde and brown roux. Proper technique to cooking it and its usage. I’ve learned most of the recipe book and how everything is plated. I’ve worked both Sauté and Grill and yes, of course have done a tonne of prep. Not just for my station but also for the Chef’s station, the grill. Not because I was asked either. Instead because I am part of a team and I feel that where I am in that team requires me to set a good example. Not that it is really an issue in the kitchen that I am currently in. EVERYONE pulls his or her weight. Which is refreshing.

As I mentioned last week, and if I didn’t, I meant to, a lot of cooking on the line is preparation and organization. Without either you will be dead in the water before you even have your second chit on the board (more on this in my next post).

I can not stress enough the importance of organization on the line. I need to know exactly what I have, where I have it and if not on the line I need to know where it is stored so if I fall into the weeds I can verbally paint the picture of exactly where it is for whoever has the ability to grab it for me. On the line (which I will post a picture of soon) the main line consists of one line for sauté and grill. To the left is the Garde station and in the back is where all the upscale bar food comes off. As such there could be a disconnect between stations. This leads to another important point – COMMUNICATION. The main line consists of a six top, a fryer and a grill.

Our staging area is about eight feet long and consists of Chef to my right, a common ground in between for plating and then the station I am currently working. Again communication is key as space is limited.

The fridge space on the line is limited and requires great organization. In my past I would never have said that I could organize my way out of a paper bag. Though I would say that words don’t count when it comes to that statement, as I have always been organized when it comes to my writing. I have exactly two shelves which measure approximately three feet by three feet. Maybe a bit less. In that I need to keep all of my prep and backup for service. What I can’t keep in there, as I said earlier, I store in such a way that it is easily accessible.

Back to communication for a moment. Many times in the past year I have mentioned the importance of communication. On our team we have three cooks and Chef. It is quite interesting with that brigade pulling off anywhere between 150 – 200 covers, most of which come in a quick hit of one hour and fifteen minutes. SOLID sweat and motion. Purposeful motion. Which again, in such a tight space requires constant communication between the whole team.

These are all things that I am indebted to Reservation for teaching me. Without the fundamentals that I learned at Reservation I am not sure that I ever would have been able to jump on the line as I have at Without Reservation.

My hours are less, the work more stressful, the environment quite different from Reservation. But as I said in my last post. This move was necessary for me. To continue my growth. To lead me down the path that I chose for my dream and that I live every day.

I will be back with a post about the frenetic energy and pace of service shortly.

Paulo Coelho once said; “When we least expect it, life sets us a challenge to test our courage and willingness to change; at such a moment, there is no point in pretending that nothing has happened or in saying that we are not ready. The challenge will not wait. Life does not look back. A week is more than enough time for us to decide whether or not to accept our destiny.”

I could not agree more.

Are you dreaming big and inspired?

A la prochaine

SDM