Monthly Archives: August 2013

There is no “I” in Team

Restaurant

All Quiet on the Amass Front (Photo Credit: Amass)

It has been a couple of weeks since I have written a blog post. Not because I don’t want to, but because there only 24 hours in a day. (By the way, if someone can arrange for there to be 27 hours in a day that would help me tremendously. I am sure I am not the only one that would benefit from three extra hours.)

Our very own lemon cucumbers from the garden! (Photo Credit: Amass)

Our very own lemon cucumbers from the garden! (Photo Credit: Amass)

Where should I start? The Team. I am so lucky to have the staff that I do. Everyone is so focused and professional, but above all they truly are taking ownership of the restaurant and are offering up ideas and suggestions as well as embracing the way that we are doing things. You can feel this mini-culture starting to form within the restaurant. Thank you to the entire staff. You inspire me everyday.

Wild cherries from Katherine. Delivered late last night! (Photo Credit: Amass)

Wild cherries from Katherine. Delivered late last night! (Photo Credit: Amass)

Lets talk about the food. As I touched on in the last blog entry, the fact that we are trying to cook to-the-day and really let the products lead the menu has pushed us to another level. As we get more comfortable with our kitchen and ourselves as a team, we are being able to press our limits a bit more not only day-to-day but service-to-service. Fresh shrimps come in on Friday afternoon and they go on the menu Friday night. We get 3 kilos of mullet roe in and we sell it for 2 services. Yes, it takes a lot more work to constantly change as the week progresses, but just seeing the excitement for both the chefs and the service staff in letting our guests know that this particular product is only going to be around for two days is amazing.  And it also spurs a constant dialogue between the chefs and myself about new products and ideas and yes, food. I’ve worked in a lot of kitchens, and this is one of the few times I’ve had a team that steadily thinks, breathes and talks about the food – all the time.

1.2 Kilos of Mullet Roe from Jesper

1.2 Kilos of Mullet Roe from Jesper (Photo Credit: Amass)

Speaking of our staff, I want to get back to them. While they work as a team, each one brings something unique as an individual. I’m also really interested in how they are feeling about this whole process and the emotions that they have experienced. So with this in mind, we are going to do some guest blog posts from the staff. I will relinquish the blog to the staff and over the next month, a different staff member will post every week.  I think this team is incredible and hopefully by sharing their stories, all of you will see why this team deserves all the credit it can get.

Baby chard from the garden. (Photo Credit: Amass)

Baby chard from the garden. (Photo Credit: Amass)