CULINARY: My first night at Pigall's

 

After working on the details for several months, on Saturday (January 8, 2005) I worked at Jean-Robert at Pigall’s restaurant, which serves French-American cuisine in a modern Parisian setting, with a little New York ambiance and plenty of Cincinnati charm. Chef and owner Jean-Robert de Cavel’s innovative prix fixe menu features a delectable array of appetizers, entrees and desserts accompanied by an extensive wine list. A five-course degustation menu is also offered and wine pairings, suggested by the sommelier, are available for all menu selections. 

I arrived at 2:00pm, introduced myself to the sous chef who spoke with me for a few minutes before taking me upstairs to the kitchen where a group of guys (Bob, Matt, Mirko, Zack, Thomas, and Dave) were working ‘prep’ — preparing items for service later in the evening. The kitchen was an English-speaking kitchen, which was mildly surprising to me since the restaurant is run by a Frenchman. I was surprised at the youthful appearance of the workers… I didn’t ask specifically, but it seemed to me that all of the workers were in their early-to-mid twenties. I was impressed by the skills these guys had and their non-pretentious focus on putting out excellent product.

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CULINARY: My second night at Pigall's

 

On Saturday (January 29, 2005) I worked at Jean-Robert at Pigall’s restaurant for my second night.Jean-Robert at Pigall’s serves French-American cuisine in a modern Parisian setting, with a little New York ambiance and plenty of Cincinnati charm. Chef and owner Jean-Robert de Cavel’s innovative prix fixe menu features a delectable array of appetizers, entrees and desserts accompanied by an extensive wine list. A five-course degustation menu is also offered and wine pairings, suggested by the sommelier, are available for all menu selections. Continue reading “CULINARY: My second night at Pigall's”

CULINARY: My third night at Pigalls, some goodbyes, and more…

 

On Saturday (February 19, 2005) I worked at Jean-Robert at Pigall’s restaurant for my third night. I arrived around 1:30pm and worked until almost 11:00pm. 

Before the family meal (which was La Rosa’s pizza that Scott provided), Chef held a meeting of the kitchen staff to which I was invited. It was the first time I’d been in the dining room since I started there (though I’d previously been there as a guest).

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CULINARY: My fouth night at Pigalls

 

On Saturday, April 2, 2005, I worked at Jean-Robert at Pigall’s for my fourth night. 

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!

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.

One Night, Eleven Kitchens

 

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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.

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