Most of you know this by now, but for those who don't, I am working for a different restaurant than where I was first hired. After a month or so of learning how the kitchen operated at Colicchio & Sons, I became increasingly disconnected from the other girls on my team. It was an odd situation for me, in that they had all gone to school together and were essentially already friends. Feeling as though they weren't accepting new members to their club, I e-mailed the pastry chef at the newly-opened ABC Kitchen, where I had trailed upon my arrival to NYC, to inquire about any available positions. She quickly welcomed me on-board, and my transition into a new kitchen took place.
I can happily say I am much more comfortable in the environment that is ABC. Everyone is so friendly and supportive of one another, and their mission as a restaurant is one of which I am extremely supportive: keeping everything as local, organic, and sustainable as possible - not only in the kitchen, but throughout the entire restaurant. This can seem a bit gimmicky, but the effort is truly present, right down to the wine list and servers' uniforms.
ABC Kitchen is located in the building that houses ABC Carpet & Home, and is furnished and decorated with items sold in the store. It is truly a gorgeous space. One of the things I enjoy most is that the pastry station is located just off the dining room, so not only do guests get the chance to see a display of all the desserts we offer on the menu, but service is especially calm, quiet, and organized (well, at least from the point-of-view of the guest).
The dessert menu consists of traditional items such as cakes, pies, and tarts, as well as an array of plated desserts. It changes seasonally, which I love, and all of the produce, dairy, etc. we use comes from local farmers. Currently, we are about to move from rhubarb and strawberries into cherries, raspberries, blueberries, etc. Ah, summer.
(below: chocolate cake with malted chocolate ganache and toasted marshmallow frosting; sundae with salted caramel ice cream, candied peanuts & popcorn, chocolate sauce, whipped cream, and a caramel tuile)
As we continue to get busier (thanks to severalgoodreviews) and move from serving only dinner into the addition of lunch and brunch, we find ourselves very busy in the kitchen. We've basically begun doing twice the production with the same amount of people. It's extremely stressful at times, but at the end of the day I can look back and think about how being pushed to such an extent shows my loyalty and commitment to such an impressive restaurant, and reminds me that my skill set is growing.