Also, Lunch Counter Cafe is now open!
While most of Jackson Hole was waist-deep in powder this past March, Tori Parker, aspiring chef and founder of Teton Lunch Counter, headed to sunny California for a stage (aka an internship) with chef and restaurateur Alice Waters at Chez Panisse.
“Staging is an unpaid internship when a cook or chef works briefly for free (or to gain a position) in another chef’s kitchen to learn and be exposed to new techniques and cuisines. The term originates from the French word stagiaire meaning trainee, apprentice or intern.”
“It was a really cool, humbling, fun, neat experience,” Parker tells us. “Alice Waters is the epitome of farm-to-table food and restaurants. It was such an incredibly unique experience that I can bring back and share with others. It made me really hungry and excited to incorporate even more local food vendors into what we’re already offering on our menu and building those relationships.” Parker joined interns from all over the world in the Chez Panisse kitchen—individuals from Brazil, Switzerland, London… all looking to learn and incorporate the skills they acquired into their own restaurants.
How did this opportunity present itself?
I emailed them back in November — gave them my resume and bio, and told them everything that Teton Lunch Counter has going on here, and what we’re hoping to continue to achieve in Jackson. I told them about the upcoming café and how I was a really big fan of Alice Waters. They told me they had one spot left for 2024, in March, and I told them: “I’ll be there!”
When you arrived, what was your first impression?
It’s intense — you walk into the locker room and iron your chef coat at 6 a.m. before you walk into the kitchen. Then, you have this little black notebook where you’re writing everything down and trying to absorb everything around you immediately. Meanwhile, the eggs from the local farmer were arriving at 9 a.m. and being cooked for the 11 a.m. service. And the chanterelles were being foraged and dropped off by a father and son at 6 p.m. the night before they were used.
What do you think was key to getting the most out of this experience?
Being quick on your toes, efficient and listening the first time. There were a couple of times where I laughed really loud, and the chef said, “Less laughing, more cleaning those chanterelles.” Meanwhile, in my kitchen last summer, we had six girls and we blabbed the entire time and listened to music. There, at Chez Panisse, it was very clear you were there to work, and it was a good perspective to see why they get a lot of stuff done.
What techniques did you focus on while at Chez Panisse?
When you’re talking about Chez Panisse, you’re talking about traditional methods. They’re trying to use the most raw and simple techniques to showcase seasonal ingredients, which I love. And that’s my ethos. That’s what we try to do at Teton Lunch Counter — we have a grain bowl that’s packed with all this hearty, fresh locally sourced food that’s seasonal. Then, we don’t have to do much with it because you really want to taste the flavor of the beetroot, the carrots, etc. So in terms of techniques, I learned simple things.
What was your greatest takeaway from the experience?
Alice Waters used to get criticized for simple menus, but it was so dialed, consistent and thorough. But also still fun and stimulating. My takeaway was less is more, consistency is more and not to overdo it. And on top of that, you get to reduce your energy usage because you’re not overcooking things, using more energy or labor or water. You’re just having more of that raw, lightly cooked and seasoned ingredients.
You entered this opportunity with a lot of excitement; what’s the next thing you’re excited for?
The Lunch Counter Café just opening last week, and I’m just really excited to feed people more local, sustainable food and support our local farmers and ranchers.
The cafe’s is located at 175 Glenwood Street (Unit 104) and is open Tuesday through Sunday from 6:30 a.m. to 3:30 p.m.
