Every day we strive to achieve balance in the kitchen. We attempt to hit that place where everything comes together seamlessly and our day to day craft can be elevated to an art form. It’s almost funny though, as the nature of a fine dining kitchen is so contradictory to that balance. The play of opinions and ideas, and the different skills brought together by folks of different backgrounds, these colide with the constant need for organization, sanitation and consisitancy. One chef, three sous, and six cooks, all moving in different directions, and trying to get through the drudgery of every day chores, while still trying to experiment and learn from each other. It all contributes to the intensity of working in the kitchens we love. However, on those perfect days when the books are full, everyone’s in a good mood and on point, and ideas fly across the kitchen from person to person, near magical things can happen. These are just a few… -Peter
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- Basil Doughnuts
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- Tuna, asian pear, justin
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- Pickled Sardines
