The week a food critic came in and my best line cook got the flu

So last Tuesday, we got a call that a big name reviewer was coming in that night. I'm talking about the kind that can make or break a place. My lead on the fish station, Marco, calls in sick with a 102 fever at 3 PM. I had to put our newest hire, a kid who just started two weeks ago, on the main protein for a 50-cover reservation. He looked at me like I told him to fly the plane. The night was pure chaos, we ran out of the special scallops by 7:30, and I burned my hand on a pan handle. The review came out yesterday and they loved the 'rustic, energetic vibe' and said the halibut was 'surprisingly bold'. I guess controlled chaos works sometimes. Ever had a disaster night that somehow saved your skin?

2 comments

2 Comments

chen.hugo1d ago

Chaos cooking for the win.

sam_harris681d ago

Yeah chaos cooking is the best. It's like the whole vibe now, just winging it and seeing what works instead of following every rule.