[…]and Community College. Since early January 2005, I have been volunteering at Jean-Robert at Pigall’s (“Pigall’s”) to gain real-world restaurant experience to compliment my ongoing culinary training at Midwest Culinary Institute. This experience has been outstanding, and I’ve accelerated my learning and skills tremendously since starting with Pigall’s. When I […]
    On Saturday, May 28, 2005, Wendy & I dined at Jean-Robert at Pigall’s 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 and […]
 On Saturday, May 4, 2005, I worked at Jean-Robert at Pigall’s for my sixth night. Share:PrintEmailFacebookTwitterMorePinterestRedditLike this:Like […]
[…]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, […]
 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 […]
 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 […]
 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 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 […]
[…]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 […]