I am very happy to let the photos in this blog do the talking as I AM NOW A JUNIOR SOUS CHEF AT THE FAIRMONT ROYAL YORK and really do not have much time to be witty and charming through words. Instead, my photos shall do the flirting for me.
I need to say this about Gramercy Tavern; Out of all the places I got to work in NYC, this was by far my runaway favorite. I have never watched such a united bunch of cohesive professionals before. Without exception, all of them, from the response to my first email onward were outwardly dedicated to a belief that everyone coming into their business should be treated in the highest regard.
I remain stunned by my brief experience there and consider myself in their debt for hosting me. As far as I can tell, this is the best restaurant, front and back, I have ever seen.
To all the absolute professionals who call Gramercy Tavern home, THANK YOU!
I hope I find myself in a kitchen with you again someday.
-Jerek
 |
| My biggest take-away came from this sous chef (Samoan... totally misplaced his email...dammit...). He confronted every little issue that arrived during service right away. One cook getting annoyed at another? No matter the degree, he approached them and burnt out the issue before it fanned into anything big. Communication was outstanding during his expediting. |
 | ||||
| Squab, Barley and Roasted Asparagus |
 |
| Striped Bass, Radish, Turnip, Bacon and Beet Broth |
Roasted & Braised Lamb, Green Garlic, Spring Onions and Ruby Crescent Potatoes
Hake, Spring Onions, Asparagus and Radish
Black Bass, Sunchoke, Shiitake Mushrooms and Smoked Jalapeno
LAMB AGAIN!
They pan-roast the loin and baste it lovingly stove-top before letting it rest to perfection. It was worth posting another shot of it.
Chilled Asparagus Soup, Lobster and Hazelnuts
Ramp Custard, Shiitake Mushrooms and Watercress
Beef Carpaccio, Celery and Anchovy Aioli
Cooks and their All-Clad. Jealous.
An amazing example of the attention to detail at Gramercy Tavern.
 |
| Peanut Butter Semifreddo, Chocolate Macaroon |
No comments:
Post a Comment