Today I had a short day, didn't go in for lunch, just dinner. I smoked a nice pastrami yesterday and left instructions for the staff to feature it out for lunch. When I got in they told me they sold a crapload of pastrami sandwiches. So I go into the walk in cooler and find...the entire brisket on the speed rack, untouched.
So I went up to line and looked around the lowboy to see just what they were "selling the crap" out of and all I could find was some corned beef. Long and short- the line cook went to the lead and the sous to see what meat to use and both of them told him that the corned beef was pastrami! Even after he pointed out that it was kind of light and didn't smell smokey at all they insisted it was pastrami. Guess they had no idea what that big hunk of pastrami on the speed rack was...
I inherited the staff including the lead and the sous, and despite talking to them about how to make pastrami and even letting them try the last batch they can't tell it from corned beef.
Miles to go before I sleep! The place I'm running is in a small town, and there isn't a deep broad pool of skilled cooks to hire from. I once was sous of a restaurant in a town of 15,000 and I thought it was hard to get good help there! But this is a whole nuther animal entirely. It has been interesting to say the least! It's been a challenge to get nice food in the window when some of the guys have no culinary experience at all. At least some of them are hard workers and interested in learning. I can see though it's gonna require baby steps. It's not a matter of learning to walk before we can run- some of them need to be shown how to crawl.