This was the second night of their new spring menu, so I worked prep and left before service began (my thinking being that the last thing the guys needed was me cluttering up the place while they’re sorting out the new menu).
It was a short night for me, but every opportunity to work on my knife skills is welcomed!
On Saturday, April 23, 2005, I worked at Jean-Robert at Pigall’s for my fifth night. I arrived around 1:00pm and immediately went to work making ravioli filling and assembling the ravioli, helping prep the candied baby onions, prepping lobster, and a bunch more.Â
During service, I worked the ‘hot appetizer’ section with Bob, who has been a good teacher for me, and is a heck of a nice guy. I observed a fair amount, but Bob put me in charge of several components of the morel dish and that worked out well.
I don’t work there as often as I’d like so I do not know the menu too well, but I think I am contributing to the brigade when I’m there.
One Night, Eleven Kitchens
April 24, 6-9 pm
Midwest Culinary Institute at Cincinnati State College
Top regional chefs showcase the eleven state-of-the-art kitchens at Midwest Culinary Institute to benefit the Cincinnati State College Foundation culinary scholarships.
On Sunday, April 24 2005, I participated as a worker in the first-ever One Night, Eleven Kitchens scholarship fundraiser at the Midwest Culinary Institute at Cincinnati State College. The event highlighted prominent chefs from Cincinnati restaurants. Students were permitted to work with these chefs.