daily preshift tasting, 420pm
“God is in the details”, as they say. Daily preparation at Uchi is organized chaos. I always tell people that aren’t in the restaurant business,” Imagine if you had to get ready for a party at your house and you knew at least 250 people were going to come, and you had to feed everyone one of them whatever they wanted…then think about having to do that EVERY DAY.”
It’s challenging to say the least, but those of us that take up that quest for daily perfection in restaurants happily take it on our shoulders to do the best we can with it on each and every new hurdle we face in bringing what we try to make into the most fantastic dining experience that one person has ever had. It’s addictive. Hospitality is a self fulfilling act at some point, and once you’ve been in “weeds” and feel the rush of a dinner service at full on balls to the wall lunacy….nothing else compares. Organized chaos? No, it’s more like an orchestra of people…all in motion and in tune with each other…..greeting,serving and cooking their asses off as best they know how…all the while with a smile on their face and helping hand to offer the person next to them who’s also caught in the rapids of the raging river when it all comes down upon a staff trying to bridle the storm/ecstacy of the ultimate dinner service rush. Dodge,weave and breathe. Execute.
None of this would be possible without one key element: prep. Everything prepped is important. The space. The food. The mis. The staff. Knives sharpened. Ovens and oil at temp. Clean towels. Warm rice. Cold fish. Music at the perfect volume. Lighting just right. Everything in it’s right place…..
A restaurant that “spins” as i call it, and is busy every night, is something incredibly special. I’m very fortunate to be part of one. I call it “Uchi”.
(man that was fun to write! too much coffee during service leads to blog rants i guess….i promise to keep them to a minimum in the future, but these pictures are just so bueno.)
More posts and pics coming soon!