In my last kitchen turn-over post Clark had left Austin Cantina to take over kitchen management duties at the Balmar on Market Street. So far he is doing a good job but it sounds like he misses the environmental/sustainable mindset that we have here, with composting, recycling, grass fed beef, and cooking from scratch.
We had some great good fortune with Jay, who worked at Dandelion before we took over this space, he knows the kitchen and has a great work ethic, plus he has lots of energy. Unfortunately he had a skateboard accident and has been unable to use a knife due to a wrist/soft tissue injury.
Once Blake came back from Spring Training in Arizona he has really picked up a lot of the slack, worked very hard (and smart) did 6 days last week, including a bunch of OT, and recruited one of his friends from back home to join us in the kitchen.
We hired 2 other guys and now I think we're back up to speed, just waiting for everyone to learn their way around so that everyone knows where stock is kept and instinctively knows the recipes and service requirements. We'll get there. Change is eternal, managing that change, and working with it is one of the joys of doing business.
I'm glad to have a team of smart, skilled people who have ideas of their own about how to do food, and plate presentations etc. I could sure train non-thinking automatons, but I'd rather spend my day with people who have experience and opinions, they will continue to help me do better, all the time.
Weekday lunch at Austin Cantina, featuring one of my favorite Texas meals, the meatloaf sandwich.