Progression

I write this blog post tonight in my final hours before turning 40, not that it matters as “age ain’t nothing but a number”, some wise person once said. That puts me at 22 years working in professional kitchens - from dish, prep, server, and up the brigade to EC. That experience has taught me so much, both what to do and what not to do!
In a well run kitchen, order is EVERYTHING. From precision cut blue tape for labeling, and yes cut, never torn, to the way one’s station is setup. All of this matters. Reason being, a kitchen is such a fast paced environment that without order and established roles, things can’t function the way they should. Maybe the food gets out on time but is it done in a consistent, sanitary, safe way, minimizing waste and excess? Hot food hot/cold food cold, pretty doubtful. I learned a lot about mise en place, finesse and brigade through one of my early mentors, Josh Watkins. He was the first badass/celebrity chef that I’d ever worked for and he ran a tight ship. I’d been exposed to some great chefs before him but never worked in a kitchen where we had bernardaud China and wiped plate rims with vinegar water, truly fine dining. We would plate up amuse and entrees, all looking identical, or else! We got our butts kicked and weren’t allowed to serve it if not perfect. I honestly think this is when it clicked in my head and I realized that all of the stuff we were doing, wasn’t just out of Chef’s stubbornness but that without the discipline and perfectionism, nothing would’ve worked. It was also around this time that I was exposed to Thomas Keller and The French Laundry, literally changed my life and outlook on food and being a chef. I mean, being from Louisiana we had amazing food, but even John Besh, Galatoire’s and Commander’s Palace weren’t in the same galaxy as Chef Keller. It’s also where I learned about Finesse, white, floor length aprons and Bragard Chef coats. Not pretentious at all, I saw it as the way it should be - and I stay true to that to this day.

Fast forward to today and whether it be a fast casual/QSR, BBQ joint or a full-service concept, I hold true these same principles. Perhaps not bernardaud and Bragard, but the order, organization, and finesse are all there! Without those components, it’s hard to be successful on a daily basis!