![]() Making our family meal by 4:00 so we can all eat, meet, and get ready to open dinner service at 5:00. Meeting with my wife on various aspects of owning and operating a small business, prepping new dish for the menu. ![]() Receiving our seafood, produce, and meat deliveries in the morning, creating the menu with my team centered around our daily deliveries, highlighting the best and combining flavors. Not only did I learn so much about the technical aspect of cooking, I learned how sourcing the best ingredients is maybe the most important step of the process. I learned so much from each chef that I worked for, and when I moved to NYC and got a job at Craft Restaurant, it was like culinary school for me. I learn while doing and then go home and read and educate myself to do better the next day. It was something that had always been in my life, but at this moment I realized it would be my profession.Ī classroom setting is not for me. I went back after graduation and couldn’t get enough, so I moved to New Orleans and kept going from there. I needed a job during college, so I worked one summer down at the Grand Hotel in the kitchen and fell in love. Restaurant Address: 2824 5th Ave S, Birmingham, AL 35233 Name of Restaurant: Automatic Seafood & Oysters
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