I -we have been in a rebuilding period  in the kitchen of the Blue Canyon. It’s always hard to start over with an employees after you put so much time and effort in to them…….how to explain it….you go threw Break phases…MAD-SAD-REGRET-REBUILDING….

There are things that the public doesn’t really get nor understand(Chefs haters…that’s you too out there)  WE are Blue Canyon…(Ohio)We do large numbers every day every week……..the BC Train doesn’t stop for nobody, if you want to get off ,you have to jump and be ready to drop a roll…….. I have a free pass rail for anyone who wants to ride with me anyday any week…….You will work……….I MEAN WORK, not sit around and watch. (My Chef  had one of those mileage clickers one day that to see how far he walks, he clocked in 10 miles!!) those guys  work their tails off.

We still make 90% of our stuff from strach, I am very proud of that,  it cuase heart burn some days also……..

I have some new BC seals in the kitchen…..and boy am i happy with this last group, the fire in there eye’s are inspirational, they are hungry, they are pissed! they want to cook!!!! It reminds me of two brothers that I worked with back in day…and they are now the Executive Chefs of the BLue Canyons in other States…

I had some great customers that would come see me at Kostas back when i was young on fire!! skinny did i mention on fire….lol and i don’t mean in the kitchen. But They told me  last night how excited they where with their meals and how great the food was.. just like the old days….I had three newbies on the line….don’t get me wrong I have had my generals and tank comanders  running up the beach taking the hill all night. We ran 25 minute tickets times when 165 people hit us all at once. ( we try to stay around 14 minutes) we ended up doing 570 for the night

but over all We took the hill and won the battle!!

Great Job Everyone Last Night…..now get back to work…we have 300 on for brunch 250 for Dinner…..900 screaming down the track at us for Easter………All AAAAAAAAAAAAAAAA Board!!!!!!!!!!!!!!!!

I look forward to working with you everyday, i welcome the newness and welcome the new culinary branches to be developed and grown on my tree.

This entry was posted on Sunday, April 5th, 2009 at 7:45 AM and is filed under Chef's Everyday. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.