Jackson Idol

I’ve seen it all: the good, the bad, the flat out wasted.  Every once in a while, I have come across a true Miracle Worker. So this week, I’m focusing on the Good: one miraculous woman who made me understand how restaurants are supposed to work.

As most anyone reading this website probably knows, the jobs in the kitchen are often very segregated.  The most classical example of this is the “Brigade de Cuisine,” the classic French system where each chef only plays one role.  The Saucier makes sauces, etc, and does little else.  (If you have any questions, I recommend you consult “Ratatouille.”  Lessons from a rat, who knew?)  Many Jackson restaurants have an abbreviated version, but it is conceptually the same.  The pastry chef is seldom also cooking the lamb at dinner.  Often chefs might switch roles, but usually within their own realms of hot food or buffet, sweet or savory.  Occasionally, a cook’s thirst for knowledge causes them to breech this system and take on the whole kitchen.

When I first met her, she was working as the baker’s assistant.  I saw this remarkable young woman learn and master every position in the entire kitchen: pastry, pantry, grill and sautee.  She made herself indispensable.  Someone got hurt skiing?  Just slide her into their position.  Eventually, she needed more growth.  She worked in the bar, bussed, hosted.  For us in the front, she became our ultimate asset.  Any question, no matter how obscure, she could help with.  She knew exactly which desserts had nuts and which ones had the alcohol cooked off.  We would run to her, “That customer wants me to identify the beans in the ten bean salad!”  And she would saunter over in her hostess heels and make him feel intelligent and special.

She was the ultimate example of teamwork.  She smoothed the lines between the servers and the chefs.  While being smiling and gracious, this woman was a wealth of knowledge, skill and abilities.  I don’t mean for this blog to sound like some kind of eulogy.  She is alive and well, but has unfortunately for us in town, taken her skills to the big city.  She is the assistant manager of a restaurant/bar there, one of those places featured in magazines.

I miss her, obviously.  More than that, I wish I could bring her back here, in a way that would let her follow her dreams.  I wish I had a few extra million to invest in her, while she’s just starting out. Someday, we will see this prodigal daughter owning her own place, creating a masterful dining experience.  The town of Jackson will be proud.

Secret Server

Terra
Tom Evans
Haagen Dazs