working with people you just met
coming up with a menu in 24 hours and then working it
do they know that only 50 guests would come in? or was it random?
some of them had cooked in other capacity than a restaurant kitchen, ie personal chef comes to mind.
I bet Khoa and Denise were used to their family's long standing Chinese restaurant that flows.....he seemed the most interesting cook, I really hated seeing them leave.
Can you imagine walking into a new place, setting up your mise, having equipment not function, nor having an exec that obviously is wet behind the ears, having front of the house be chatty cathys and not figure out that food doesn't walk to the table by itself and gets cold if it sits...duh...
8 people running a restaurant, how would you divy up labor?
What kind of menu would you write?
what working rules would you need to have in place to function?
So how are these teams going to work with 6 people running a restaurant?
If you notice Gordon's **** Kitchen menus don't change other than altering or adding....you're essentially making the risotto, scallops with quail eggs, lamb en croute, etc.....
*when CMac was on stage this past Jan, she made Gordon's squash/suasage risotto and a pear tartin with caramel sauce.....interesting recipes.
the pear was about as easy as you can get, the risotto was loaded up with mascarpone, butter, parm at the end. |