Restaurant Confidential

In 2000, a new celebrity chef was born when Anthony Bourdain’s book Kitchen Confidential; Adventures in the Culinary Underbelly became a best seller. At the time, I was working as a “kitchen slave” for Daniel, the executive chef at famed restaurant Citrus in Los Angeles. Bourdain’s book divulged many truths about the behind-the-scenes antics in many restaurant kitchens.

For example: No, kitchen staff doesn’t spit on food or add weird things to your salad as retaliation. If food falls on the floor, it doesn’t end up back on the plate. However, we may do a big eye roll if you order your $100 steak well done; and depending on the chef and his temperament, it may wind up being finished off in the microwave rather than the oven, just to make sure it’s rubbery.

Also, don’t eat fish on Monday. The last time we can purchase fresh fish is Friday, so by Monday, it’s four days old and no longer fresh! However, fish that has been previously frozen, no problem, enjoy!

Going into our fourth week as local restaurateurs, we’ve already experienced strange, comical, and heartwarming situations. The recent Eagle building fire last Tuesday caused much excitement and concern. Jaime, our front-of-house help, called me to make sure we were OK (yes, she is that considerate) and to let us know the fire was three doors down from us. I mistakenly assumed that with the street blocked off, the café would have a slow Wednesday. Evidently, the unfortunate fire brought out the curious and the hungry; we had one of our busiest days yet.

That evening a young couple with 18-month-old twins came in for an early dinner. Evidently, they were hungry and ordered a big dinner. Meanwhile, a few tables away, a not-so-hungry couple was sharing a salad and a sandwich. When they finished and asked for their check, they also asked for the young family’s check, which they also paid. They explained it was their way of showing their admiration for the patience and parenting style of the young couple, heartwarming to us, and what a nice surprise for the young family.

The next day, to bring us back to earth, we had four for lunch whose order was funny or weird (you choose)! Tandoori chicken without the chicken, a burger very well-done on gluten-free white bread with no lettuce, tomato, or dressing; a cod sandwich without bread, and gluten-free pasta without the meat. However, they managed to polish off two desserts, both laden with cream, gluten, and sugar. I don’t think that even I could rationalize that one!

We are proud of our 100% score from the Health Inspector and, I guess to prove he believed we earned it, he came for lunch last weekend with his wife and one-year-old daughter. No pressure? I must have washed my hands fifty times while they were there.

Recently we served a couple from Prescott who were treating their grandchildren and great-grandchildren, whom they hadn’t seen since the pandemic. It was a wonderful family reunion held in our little café. Moments like that makeup for the occasional customer who orders the turkey sandwich without turkey, bacon jam, or bread. Maybe order the salad? Daniel fumes! Jamie and I do another eye roll.

There are more stories to come, but my biggest frustration: Daniel’s side of the garden is doing better than mine. There is no justice!