Love and Food in the Big D

Sunday, September 13, 2009

Prep Work

As if a regular interview with a scary bossman glaring over your neatly printed resume wasn't nerve racking enough, the culinary field took it to the next level.  For the past two weeks Mr. Kelley has successfully charmed his way through a bazillion and one "interviews" for one single, solitary position.  As the process unfolded throughout the course of two weeks, Chad was asked to prepare sample menus, produce labor and food costs, and even prepare kitchen and equipment layouts for a new concept restaurant set to open March 2010 in the Design District.  His potential employer, Shannon Wynne with 8.0 Management, had lived the better part of his life creating and opening extremely successful restaurants throughout the southern states.   Knowing this, it didn't take long for Chad to realize the great opportunity that lie ahead.  Shannon owned and created Flying Fish, Flying Saucer and Restaurant 8.0, all very successful bars and restaurants in their own right.  This time, the concept was a bit more refined.  A bit more "chef driven"... Bar food, with a fancy "done up" twist... and Chad began the entire process as a candidate for its Executive Chef position. 

What began as a single Executive Chef position quickly turned into something MUCH more than we had ever expected or anticipated.  In one single swoop of the hand, Shannon had taken the position to a corporate level....where Chad would not only be the Executive Chef for the new restaurant "The Moth", but he would also be responsible for any and all food flavors that came out of the Flying Fish, Flying Saucer AND 8.0.  ALL OF THEM!!  It was a dream come true... and the next step in his interview process is what Chad had been waiting two weeks for.  Finally, a COOKING interview, a tasting, a sampling of specific items chosen by Shannon himself from the menu Chad had submitted.  Here's what made the cut..

Lunch Menu: 
Roasted Beet Salad
Oxtail Stuffed Calamari
Shrimp and Grits with Jalapeno Bacon Gravy
Steamed Mussels in White Wine
Chicken Fried Rabbit with Purple Hulled Peas and Mustard Greens
Brussel Sprout Leaves with Bacon and Parmesan
Culotte Steak Bourginone
Carrot Cake with Cream Cheese Frosting

The date was set and the prep work began the weekend before the big event.  Our kitchen became a "ground zero" of sorts where anything that could be done ahead of time, was. 

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