Runs with knives!
I went down to Jean-Robert at Pigall’s after my day job today hoping to spend some time in the kitchen, but when I got there and checked the books, I knew that they’d have it well in hand without me, so I finalized plans with…
I worked at Jean-Robert at Pigall’s today, from 1:30pm until about 10:30pm. During that time, I worked prep in the main kitchen doing things like preparing an amuse bouche of steamed asparagus and goat cheese wrapped in puff pastry. This will be baked, sliced, and…
I arrived at Pigall’s at 1:15, and worked prep, doing a variety of tasks like picking Arugula, slicing cucumbers, peeling onions, assembling garnishes, helping prepare the amuse bouche, and a few other things. I couldn’t stay long today because this evening was HAPPY MOUTH, so…
   It’s official. I’ve lost count of how many times I’ve worked at Jean-Robert at Pigall’s, but I was there again today, working prep only (arriving at 1:00pm and staying till about 5:30pm). While there, I topped-and-tailed snow peas, sliced shallots, helped with the…
After working a full day at UC, I headed down to Jean-Robert at Pigall’s to help prepare a special dinner (the restaurant is usually closed on Mondays) for 60 members of a wine club. When I arrived around 5:15, the kitchen was in full swing.…
As discussed in this article, Wendy & I prepared an audition DVD for a food television show. I sent it off today and it will arrive in New York tomorrow. Cross your fingers for us! Big thanks to Robin, Dave, and Wendy for their help and patience…
On Sunday, November 12, 2006, a few days of involvement on my part (and many, many additional days involvement on the part of Chef Neace and other employees of Cincinnati State) came to fruition with the serving of a recreation of the last dinner served…