It's time to change all the calendars in the house. Yes! I always notice the first of the month. It's like a door into the next thirty or so days of weather, fruit, orchids spiking and blooming, plans with friends, warm meals, little car jaunts, and many a birthday celebration.
The first of the month always brings me back to what last year in this month was like and I often look at photographs I took during that season.
This year the first of the month means all restaurant managers on deck for inventory. it's the first time in a long time I'm at a House who considers inventory important. I really love it, actually, even though it's a lot of work, because it's the best way to really see all that the restaurant is. In the pastry station we keep an inventory of all mis en place-- finished and raw. All these numbers in tiny boxes keeps us on track and is the most honest way of assessing what desserts are selling and how we can be more efficient in our production of them.
God is in the details.
It's finally cold in Northern California. Clear and sparkly dry bright. Leaves flushing with fire reds, oranges and yellows and quick ferocious winds jostling them down to the ground.
This month is going to be extremely busy at the restaurant. We have days where there are three to five simultaneous private parties as well as our regular reservations and walk-ins. I'm gearing up my team, stocking up at the market, tweaking old desserts and changing menus to allow for new ones. Winter cleaning.
Thank you for continuing to discuss, banter, ask questions, comment, and tell stories of your own here at eggbeater. I hope you'll understand when I can't always answer every inquiry-- sometimes you'll see that other readers will answer too, but I always appreciate that you're there.
H A P P Y D E C E M B E R !
What a great blog. It's interesting to read what goes on behind the doors of a restaurant. Lots of things I never would have realised.
Posted by: Paula from Only Cookware | 02 December 2007 at 05:54 AM