Thursday Night at Flour

Over this past week I have worked all night shifts so next week I am hoping to get a taste of all the preparation that goes into one night’s dinner service by going into the kitchen during the mid-day.  On Thursday the restaurant was a bit busier than it had been earlier in the week, so the kitchen was a lot more stressful.  My sponsor, Matt Mytro is the executive chef at Flour, is not on the line making customers food during service, he is usually mingling with the customers or in the back kitchen preparing for the next day.  On Thursday, he was serving food to customers, so when I would make a salad he was the first one to look at it/taste it.  This was very nerve wracking because looking at his facial reaction as he took the salad said so much about what he was looking.  The guy I was working with making salads nickname is Snake.  He’s a cool guy.  From his nickname you would think he is a super punk/scary guy, but he is actually one of the most normal-looking chefs at Flour (no earrings or tattoos). He was very nice, and helped me make the salads look the way Matt wanted.  We got yelled at once because we were taking too long to get stuff out.  Working on a busy night like this was a totally different experience than working on a Wednesday night, which is usually a lot of standing around.