I'm a little behind on posts... But it's been so full and busy! This is @cheffrqnk and @cire6682 and a cow. Can we just appreciate the way Eric is looking at this baby? These two are the Chefs de Cuisines for Curate and Nightbell, respectively. I got to hang out with Frank (no one calls him chef, it freaked me out) all day. He walked me through a typical morning. We took calls, answered emails, handled staff concerns, equipment needs, and went to management meetings. We got to touch base about a plan for the week and needs and concerns of the staff. We interviewed a stage, oriented a new cook, goofed around with co-workers for a minute. And I joined Eric for some basic butchery. I just cleaned scraps but it was so much fun to laugh and joke and work with them. Then I rejoined Frank and worked the cold side of dinner. It's a busy spot and Chef let me expo the majority of night (thank you, I know I just.... Took over. (I don't know any of the plates and it was too busy for it to make sense to join any other position there. I can't run tables without knowing the map, can't plate food... Might as well call tickets)) .
Frank's team is about 45. 20ish of them chefs/cooks/kitchen folx. They put up 3 family meals a day for the FULL staff. No one goes hungry. Which makes sense. We work in a restaurant, and if you're still food insecure, we're doing something very wrong. Everyone works well together, his team is low drama and very happy. I'm tempted to stay forever, but I'm with Eric today and I am SO EXCITED. .
Kitchens have a reputation for being dark, damp, mean, and miserable. Especially if you're good at what you do. That doesn't have to be true and the proof is in the pudding. Look at what @chefkatiebutton has done at @curatetapasbar and @thenightbell .
This is @atomickitties reporting in from Asheville, NC. .
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