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[…]the professional kitchen, even this kitchen-in-a-tent-in-a-parking-lot. Some of the crew was from Pigall’s, and some were from Jean-Robert’s other restaurants. I worked wherever I was needed today, everything from bread service to running dishes to rolling silverware to tables to clearing plates. Any task that needed help, I helped. Wendy […]
[…]at school, I changed into my chef whites (behind my car!) and went down to Jean-Robert at Pigall’s restaurant to work for the evening. I think I’ve been remiss in documenting all of my visits to the restaurant; I’m nearly convinced that I’ve worked there much more than fourteen times. […]
[…]strong!” during this culinary tour-de-force. Wendy & I dined at Jean-Robert at Pigall’s, a 4-star French restaurant in downtown Cincinnati. Jean-Robert at Pigall’s innovative three-course 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 […]
[…]Chicken, and Marinated Pork Tenderloin. All served with delicious mashed potatoes and vegetables. Pigall’s worker/chef-instructor Drew was allowed to enjoy his meal rather than being forced to “chop broccoli” all night… http://www.youtube.com/watch?v=TVe1W_fFzoo A good time was had by all and another successful Happy Mouth is officially in the books! Share:PrintEmailFacebookTwitterMorePinterestRedditLike […]
[…]Indentifying myself as a foodie, a culinary student, and a sometimes-cook at Jean-Robert at Pigall’s, we figured a visit from the chef was inevitable. And when Suzy came over, she was delightful. We ‘dished’ a bit about the current restaurant scene in Cincinnati and about some plans that Suzy had […]
 On Saturday, February 11, 2006, I spent my twelfth night in the kitchens of Jean-Robert at Pigall’s. I arrived around 1:15 and was greeted by Todd, the sous chef, with, “Are you here all night?”. Each time he’s said that to me in the past, I came to find […]
[…]is that I get to see my friends Raymond and Jonathan, both of whom I cooked with at Jean-Robert at Pigall’s, and both of whom now live and work in DC (well, Arlington). So, last night after the conference activities, I cabbed it over to the apartment they just moved […]
[…]SIX: In the past month… Drank alcohol: Yes. Wine dinners, a meal at Jean-Robert at Pigall’s, and a glass of wine here and there. I would classify myself as a “social drinker”. Smoked: No. Done a drug: No. Made out: Yes, please! Gone on a date: Yes. Wendy & I are […]
 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 […]
[…]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 […]
[…]server, walking back to us with two glasses of bubbling Andre’ et Mireille Tissot “Pigall’s Label” Cremant du Jura, N/V.Returning to our table, I found Tammy & Wendy still chatting. As I sat down, Tammy said, “I’m not even going to show you menus. Chef is going to do what he […]
[…]week of vacation in Mexico’s Mayan Riviera (report coming soon), I worked at Jean-Robert at Pigall’s. When I arrived, I was greeted warmly and asked immediately if I was there all night. I said I was, and Raymond told me that I’d be running the amuse bouche and cheese stations […]
[…]in the fundraiser. The chefs in my kitchen were Chef Jean-Robert de Carvel of Jean-Robert at Pigall’s and Chef Paul Sturkey of Sturkey’s. These two chefs designed a delicious item for the guests at the fundraiser. It was a sweet pea puree topped with Oyster Mushrooms (sauteed with parsley, shallots, […]
[…]for our 7:00 reservation, were warmly welcomed by Richard Brown, maitre’d, and enjoyed Pigall’s Martinis in the cozy bar area before heading to our table, a four-top in a corner near the front of the restaurant. Before settling in, we all went back to the kitchen to say hi to […]
[…]was a beautiful presentation (on plates that reminded me of the “football” plates we used at Pigall’s) of three very distinctly-flavored tiny dumplings. My favorite was the Sui Mai because the textures of the seafood components were distinct, the flavors precise, and the lobster-uni emulsion added a wonderful unctuousness and […]
[…]Jean-Robert and the team after working part-time for 4 years at the now-shuttered Jean-Robert at Pigall’s. I am really happy that Cincinnati has retained this great chef. In preparation for opening, we did a “friends and family” evening on Saturday August 7 2010 which I cooked with Jean-Robert, Rob, and […]
[…]of us. What a beautiful dining room! It was great to reconnect with Steven M, former colleague at Pigall’s, now serving at Orchids. After practically tackling us when we entered the hotel lobby, he led us to our banquette in the corner of the fabulous room where a lovely bottle […]
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[…]in beautiful Adams County Ohio. Joanne and I met when we worked together at Jean-Robert at Pigall’s, shortly before she was opening executive chef for Lavomatic. We also worked together at Slims Restaurant. We’ve became good friends since we share the same geeky passion about food (and comic books, like […]