CULINARY: My fifth night at Pigalls

 

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. 

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.