I know I've only really talked about what's going on with the restaurant and the food and I think I touched on the subject of what concept our restaurant is but didn't really go into it. I think I finally have a little time to explain.
I think with so many restaurants and so many new "trends" or "concepts" people are not really sure what they really mean. The first time I mentioned organic to my friends, they had initially thought it meant vegetarian. They think of bland vegetarian dishes. But Organic is describing how the produce is grown. The reason why it is so expensive is because the growers have so many regulations to follow and many years of investment to get that federal organic stamp. Most products are now described as "sustainable".
Nowadays another way of being green is being responsible. We are a restaurant that strives to be responsible. We are not a miracle worker that can save the world but we are one of many restaurants that is trying our hardest to be responsible to our community and to the environment. I want to be correct on my definition of Sustainability so I got it from Answers.com : "Sustainability is an attempt to provide the best outcomes for the human and natural environments both now and into the indefinite future."
From what I know, we buy our produce from the farmer's market in Santa Monica. Our suppliers for Meat and Fish and Produce are all companies that is known for being sustainable. We donate our used oil for old diesel cars that have been converted to burn oil. During the restaurant's renovation the owners didn't want to waste any of the materials. They used left over wood to make a motif on the wall. That's the kind of restaurant we are.
I am so proud to be part of something like Abode. It is hard to make people aware of what's going on in the world. I'm glad that we are a group of people who is trying to do our part to help.
Thursday, April 26, 2007
Friday, April 20, 2007
Our Desserts
So far we have 5 desserts on the menu. I know we will be adding at least one more. I think we are also planning on some Mignardise but haven't decided on what yet. Hopefully by next week we'll decide on what petit fours to make and serve.
So far I think our most popular dessert is the Chocolate Study. 5 different chocolate desserts that incorporate the different texture, taste and temperature. Definitely the best dessert for any chocoholic....like me!
I love our Pina Colada Float, it's is such a unique dessert and people never expect it. The tastes combined is unbelievable.
The citrus dessert is great for everyone, it's light and delicious. Different citrus are served in a sweet and sour sauce with vanilla yogurt mousse. Of course there is a delicious ice cream on there too!
Our take on the chocolate tart is so innovative. The ice cream that is paired with the tart is my favorite. The chocolate is so decadent. I can eat it all day!
The Banana Mango Croquettes are great...I love how everything looks on the plate. I love all the ice cream and sauces we've made that pairs so well with each dessert.
These are not your usually desserts. It's art on a plate. It's like a journey thru taste. I love it.
So far I think our most popular dessert is the Chocolate Study. 5 different chocolate desserts that incorporate the different texture, taste and temperature. Definitely the best dessert for any chocoholic....like me!
I love our Pina Colada Float, it's is such a unique dessert and people never expect it. The tastes combined is unbelievable.
The citrus dessert is great for everyone, it's light and delicious. Different citrus are served in a sweet and sour sauce with vanilla yogurt mousse. Of course there is a delicious ice cream on there too!
Our take on the chocolate tart is so innovative. The ice cream that is paired with the tart is my favorite. The chocolate is so decadent. I can eat it all day!
The Banana Mango Croquettes are great...I love how everything looks on the plate. I love all the ice cream and sauces we've made that pairs so well with each dessert.
These are not your usually desserts. It's art on a plate. It's like a journey thru taste. I love it.
Thursday, April 19, 2007
Opening Day!
Wow...it's great how well things are running so much smoother with 2 days of practice. Although I know everyone is still a little stressed and of course very tired, but the vibe is picking up even more. The line is running very smoothly and much faster than the first day. Since we are desserts, we all have a little bit of time before our course is plated so I have been enjoying watching the line work and it's amazing to see how a plate comes together.
The plates are amazing from the appetizers to the entrees to the cheese plates and of course the desserts too! Every plate that goes out is like a work of art.
I hope every customer can taste and enjoy the combination of flavors and textures of each dish. So much thought, energy and care went into them!
It's great to have guidance in the pastry area. We played around with different plating and finally decided on what plate to use and how each dessert should look. The effect is wonderful. The plating is fabulous and I think very impressive.
We all want clean plates coming back to the kitchen...we all want everyone to say wow when dessert arrives at their table. We all want everyone to enjoy their entire dining experience. I know it's something we can achieve easily. That's how great our team is.
The plates are amazing from the appetizers to the entrees to the cheese plates and of course the desserts too! Every plate that goes out is like a work of art.
I hope every customer can taste and enjoy the combination of flavors and textures of each dish. So much thought, energy and care went into them!
It's great to have guidance in the pastry area. We played around with different plating and finally decided on what plate to use and how each dessert should look. The effect is wonderful. The plating is fabulous and I think very impressive.
We all want clean plates coming back to the kitchen...we all want everyone to say wow when dessert arrives at their table. We all want everyone to enjoy their entire dining experience. I know it's something we can achieve easily. That's how great our team is.
Monday, April 16, 2007
Stressed = Desserts
Today was a tough day for me, personally. I was sick the first couple of hours at work...it took 3 painkillers before I felt better. I wasn't sick with the flu kinda sick but just in pain. I usually hate taking painkillers too but I was feeling weak and sluggish. I'll be better tomorrow.
Then of course there are the worries and stress. I knew my mom was going into surgery and I waited most of the night/morning for my sister to call with an update. I guess the operation was longer then I expected because I didn't get any call before I went to work. Thru out work I had that in the back of my mind but I was so busy that I even forgot to eat! After work I finally was able to check my voicemail. My sister just said to call back since mom was awake. That's good news. Now I can breathe easier.
Our station was very busy trying to get things done since most of the ingredients arrived today but some were delivered too late to finish certain items. I'm sure we'll finish everything tomorrow before the opening day on Wednesday. I was very stressed about getting things done. I think I wasn't confident enough to just do it so I wanted to ask both Chefs for advice before actually making anything. Especially since we hadn't made any of these desserts before. Some instructions were misinterpreted and we messed up on a few things. I feel so bad about it. I'm going in earlier tomorrow to correct those mistakes. I feel disappointed with myself. I know, it's the first day but I've always pushed myself to do things perfectly and when it doesn't happen I feel awful.
I saw some plating from other stations and everything looked great. I think everyone is doing a good job. I know a few are a little stressed out and nervous. It's all so new...where things are, how we all work together, how things go together, how everything is plated, how everything is suppose to look and taste. It's all very exciting but stressful as well. I know everyone is nervous about the opening day but I believe we are glad it's finally here. Once we get into the grove of things, it will just flow.
Then of course there are the worries and stress. I knew my mom was going into surgery and I waited most of the night/morning for my sister to call with an update. I guess the operation was longer then I expected because I didn't get any call before I went to work. Thru out work I had that in the back of my mind but I was so busy that I even forgot to eat! After work I finally was able to check my voicemail. My sister just said to call back since mom was awake. That's good news. Now I can breathe easier.
Our station was very busy trying to get things done since most of the ingredients arrived today but some were delivered too late to finish certain items. I'm sure we'll finish everything tomorrow before the opening day on Wednesday. I was very stressed about getting things done. I think I wasn't confident enough to just do it so I wanted to ask both Chefs for advice before actually making anything. Especially since we hadn't made any of these desserts before. Some instructions were misinterpreted and we messed up on a few things. I feel so bad about it. I'm going in earlier tomorrow to correct those mistakes. I feel disappointed with myself. I know, it's the first day but I've always pushed myself to do things perfectly and when it doesn't happen I feel awful.
I saw some plating from other stations and everything looked great. I think everyone is doing a good job. I know a few are a little stressed out and nervous. It's all so new...where things are, how we all work together, how things go together, how everything is plated, how everything is suppose to look and taste. It's all very exciting but stressful as well. I know everyone is nervous about the opening day but I believe we are glad it's finally here. Once we get into the grove of things, it will just flow.
Friday, April 13, 2007
Excitement
We are scheduled to open to the public on Wed. We were busy today prepping for the opening. It's a big deal because there are reservations already and I think some are for big name celebrities. It's all very exciting.
Eliot and I have gone thru the updated menu and we were trying to prep all the things that needs time to do. I think people forget how much sugar and eggs dessert needs because we ran out of eggs only after a few items. There were a lot of ingredients that hadn't been delivered so we weren't able to make everything we wanted to. I really really wanted to make at all the desserts from the menu but I guess we'll do our trial runs on Monday and Tuesday. So far we've touched on different components from each dish. I want to make sure we got everything perfect and that everything we make taste the way it should. If it can be better, I would love to figure out what needs to be tweaked.
This past Wednesday was a little hectic. We did a lunch tasting menu for a website review and at night we did another tasting menu for Dr.90210. The E! TV crew came in to film us again. It was great, they microphoned Chef and it was great to see her work as they filmed. What was funny to us was that the kitchen was calm as they filmed. They wanted some craziness but I think people just presume all kitchens to be like Top Chef or Hell's Kitchen or Iron Chef...people running around frantic to get everything done. We are a prepared kitchen. I know once we are open to the public, it might get a little crazy but I'm sure with our team, we will be as prepared as we can be.
Since I work pastry and dessert is always the last course, I have had time to watch my co-workers do their magic. I've enjoyed watching them work. I see the passion and dedication with each of them. I've come to admire all my colleagues. Where else can you a group of people who loves their job so much that they are happy to go to work everyday? I look forward to going to work like people who look forward to the weekends. I believe that in this profession, those who truly excel are those who live and breathe culinary.
Eliot and I have gone thru the updated menu and we were trying to prep all the things that needs time to do. I think people forget how much sugar and eggs dessert needs because we ran out of eggs only after a few items. There were a lot of ingredients that hadn't been delivered so we weren't able to make everything we wanted to. I really really wanted to make at all the desserts from the menu but I guess we'll do our trial runs on Monday and Tuesday. So far we've touched on different components from each dish. I want to make sure we got everything perfect and that everything we make taste the way it should. If it can be better, I would love to figure out what needs to be tweaked.
This past Wednesday was a little hectic. We did a lunch tasting menu for a website review and at night we did another tasting menu for Dr.90210. The E! TV crew came in to film us again. It was great, they microphoned Chef and it was great to see her work as they filmed. What was funny to us was that the kitchen was calm as they filmed. They wanted some craziness but I think people just presume all kitchens to be like Top Chef or Hell's Kitchen or Iron Chef...people running around frantic to get everything done. We are a prepared kitchen. I know once we are open to the public, it might get a little crazy but I'm sure with our team, we will be as prepared as we can be.
Since I work pastry and dessert is always the last course, I have had time to watch my co-workers do their magic. I've enjoyed watching them work. I see the passion and dedication with each of them. I've come to admire all my colleagues. Where else can you a group of people who loves their job so much that they are happy to go to work everyday? I look forward to going to work like people who look forward to the weekends. I believe that in this profession, those who truly excel are those who live and breathe culinary.
Sunday, April 8, 2007
Gala Opening!
I am completely exhausted...after many many hrs at work and on my feet all day...my body is not used to it yet. After 1 week of work, my body will adjust...it always does! Right now I am too happy to sleep. The restaurant's gala opening was a HUGE success. My chef and the owners of the restaurant told us at the end of the night how great everything was. We had 5 different magazines there...along with countless celebrities. Too bad we were too busy in the kitchen to see who they were...I'm sure we'll find out via gossip magazines! I did hear that some of the cast of Grey's Anatomy was there!
The E! crew came in and filmed us preparing for service with Chef giving us a prep talk. It was really great. Everyone worked so well together, we were so happy to be working for such a great restaurant and with Chef D and Chef C as our leaders...what more can we ask for. I'm feel so lucky to have this job because of the people I'm working with.
One co-worker gave me a great complement tonight. We were talking about 1st kitchen jobs and he was surprised this was my first kitchen job. He told me I was great tonight...he was really shocked that I hadn't worked in the kitchen before...I felt great.
Once service started it was like we were on productive excellency mode. Since desserts didn't need to go out until at least 9:30pm....I helped out with the line. I can now talk about the menu. Everything was bite size...Eggplant Churizo, Oyster shooter with Yuzu gelee, Lamb lollipop with Mint caviar (I helped with that, I was happy to learn how make them...I really wanna use it in a dessert someday) Steak braised in butter with a mushroom truffle sauce...it was to die for! The scallops was my favorite. Lastly a gourmet Ham & Cheese sandwich. Of course none of these are as simple as it sounds. I wasn't part of preparing these dishes so I can't really explain them in detail. I know a lot of work was involved with preparing each dish. The spices and the detail that went into each dish is like love!
Ok...now to something I know...desserts. We had Saffron Chocolate Mousse which is one part of our Taste of Chocolate Dinner Dessert. It was a rich chocolate flavor with a hint of saffron. One of the best chocolate mousse I've ever had. Then comes our glory dish. Pina Colada Float topped with a pineapple chip. It is innovative and one of the best desserts I've ever had in my life. The flavors go so well together and it's surprising to people when they see how cool it looks! I love every minute I was working...helping each other out...plating, creating and just enjoying being part of this amazing restaurant.
After we were all done, Chef came in to talk to us. Gave us a great talk...talking about our success for the night and our future successes. Our goal is to get 4 stars from LA times and at least 1 Michelin star! Pressure? Nah...I know our team can do it. We are all dedicated to the success of this restaurant.
The E! crew came in and filmed us preparing for service with Chef giving us a prep talk. It was really great. Everyone worked so well together, we were so happy to be working for such a great restaurant and with Chef D and Chef C as our leaders...what more can we ask for. I'm feel so lucky to have this job because of the people I'm working with.
One co-worker gave me a great complement tonight. We were talking about 1st kitchen jobs and he was surprised this was my first kitchen job. He told me I was great tonight...he was really shocked that I hadn't worked in the kitchen before...I felt great.
Once service started it was like we were on productive excellency mode. Since desserts didn't need to go out until at least 9:30pm....I helped out with the line. I can now talk about the menu. Everything was bite size...Eggplant Churizo, Oyster shooter with Yuzu gelee, Lamb lollipop with Mint caviar (I helped with that, I was happy to learn how make them...I really wanna use it in a dessert someday) Steak braised in butter with a mushroom truffle sauce...it was to die for! The scallops was my favorite. Lastly a gourmet Ham & Cheese sandwich. Of course none of these are as simple as it sounds. I wasn't part of preparing these dishes so I can't really explain them in detail. I know a lot of work was involved with preparing each dish. The spices and the detail that went into each dish is like love!
Ok...now to something I know...desserts. We had Saffron Chocolate Mousse which is one part of our Taste of Chocolate Dinner Dessert. It was a rich chocolate flavor with a hint of saffron. One of the best chocolate mousse I've ever had. Then comes our glory dish. Pina Colada Float topped with a pineapple chip. It is innovative and one of the best desserts I've ever had in my life. The flavors go so well together and it's surprising to people when they see how cool it looks! I love every minute I was working...helping each other out...plating, creating and just enjoying being part of this amazing restaurant.
After we were all done, Chef came in to talk to us. Gave us a great talk...talking about our success for the night and our future successes. Our goal is to get 4 stars from LA times and at least 1 Michelin star! Pressure? Nah...I know our team can do it. We are all dedicated to the success of this restaurant.
Friday, April 6, 2007
First Day as Abode Pastry Chef
So today I went to work. It was great, it was really good to be working. The entire team was so happy to actually be cooking again. Since all of us has been waiting for Abode to open, we all have been unemployed and bored at home.
As soon as I got to work I started to snap away. I wanted to document the first day of work at Abode. It was fun. Since there was an AM team and a PM team, I think I might have missed some people. It's ok, more pictures will be taken tomorrow!
We got our uniform. My chef coat is so nice, a little big but it's Egyptian cotton. Unbelievably comfortable
We finished 1 dessert and prepped the 2nd dessert. So far, it taste terrific. I can't wait to plate it and see the final result. It's going to be HOT!!
As soon as I got to work I started to snap away. I wanted to document the first day of work at Abode. It was fun. Since there was an AM team and a PM team, I think I might have missed some people. It's ok, more pictures will be taken tomorrow!
We got our uniform. My chef coat is so nice, a little big but it's Egyptian cotton. Unbelievably comfortable
We finished 1 dessert and prepped the 2nd dessert. So far, it taste terrific. I can't wait to plate it and see the final result. It's going to be HOT!!
One More Day...
I start my real first day of work tomorrow! We are going to prep for the Gala Grand Opening which is on Saturday. It will be Eliot and me alone for the Gala. Pressure is on again! I am very excited. We estimate making about 150-200 for each dessert. We are doing two desserts. Miniature size of the 2 from our menu. I won't write what they are until I've tasted them so that I can describe them.
Another piece of exciting news is that E! will be there filming the Gala. I think it will be part of "Dr. 90210"'s show. He is one of our investor! The buzz about Abode is swarming around LA and it's getting bigger. Expectations is at an extreme high. I'm sure we will live up to it since our team is amazing.
Abode has so much vibe for creativity that will make our menu shine. It will be refreshing for LA's culinary scene.
Another piece of exciting news is that E! will be there filming the Gala. I think it will be part of "Dr. 90210"'s show. He is one of our investor! The buzz about Abode is swarming around LA and it's getting bigger. Expectations is at an extreme high. I'm sure we will live up to it since our team is amazing.
Abode has so much vibe for creativity that will make our menu shine. It will be refreshing for LA's culinary scene.
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