#lizashaw

[theskirtsteakfiles]

The Skirt Steak Questionnaire, as answered by Liza Shaw, Part I (she's slated to open her own project in San Francisco later this year. For now, you'll find her consulting at Yountville's Redd Wood (http://www.redd-wood.com/) and making sure each pie (the pizza kind) is perfect. 

[theskirtsteakfiles]

“You find yourself, as a chef, having to seek out partners who have business degrees, and, you know, you don't necessarily have time to get that yourself. I can't think of anybody I know who's a chef who has got a business degree but, it's so important. It's so important to understand the bottom line, to understand labor laws, to understand HR—you know, things you don't even think about. You think, I can cook my heart out; I can teach kids how to cook; I can even manage front of the house; I can probably pair wines if I had to, but, you know, sack me with a law suit for some sort of labor law and I wouldn't know the first thing to do with it. And that's the thing. So, you find you have to pair up with like either money people, or legal people, or business people that don't necessarily know about restaurants and there's a giant chasm between the two worlds, where it needs to be connected at some point ... I feel like, as a chef, everybody should spend a week as a dishwasher, and maybe a week as the restaurant's lawyer or something. You need to be everything to everyone all the time, and you can't. It's impossible to write a menu, and execute specials and teach people and hire and fire, but also deal with the day to day money management and the business end of things. There needs to be something in between there."

San Francisco's Liza Shaw (http://sf.eater.com/archives/2011/01/04/chef_shuffles_9.php) 

[theskirtsteakfiles]

Liza Shaw's Keys to Success (in the A16 Kitchen)

KEYS TO SUCCESS IN A16 KITCHEN (in no particular order)

  TASTE EVERYTHING.

Downsize, downsize, downsize!  We have very limited storage and everyone’s participation counts.

Consolidate things that can be consolidated.  If you don’t know the difference between consolidating and downsizing, please ask.

Put items in the container that makes the most sense.  Liquids should be in containers with tight-fitting lids.  Bus tubs with holes are suitable for leafy things or things that don’t leak.

When possible, never store things in metal hotel pans.  These are for braising.

Look in the walk-in and do some serious investigating before putting something on your prep list.

Check and update the freezer inventory regularly.  Odds are there is something over there that you use on your station.

FIFO.  Figure it the fuck out.

FIFO.  First in, first out.  Proper rotation of product is essential to minimizing loss and maximizing freshness and quality of finished products.

Know the difference between a Sysco and Cambro container.

Don’t run out of shit.  If you fear you are about to, and before it’s too late, inform a kitchen manager and we can fix the problem.  

If you have a question, ASK IT!  We are all constantly learning.

There is an organization system in the walk-in that you are responsible for upholding.  If you don’t know what it is, Liza will be more than happy to explain it to you.

Nothing gets stored on the floor, ever, anywhere, period.

If you move shit around, put shit back responsibly.  This goes for items in the walk-in as well as scissors, masking tape, scales, etc.  Everything has a place.

Don’t put a towel in the bleach bin that you wouldn’t pick out of there tomorrow.

If you make a mess, and if you want to keep your job another day, CLEAN IT UP!

If you find a mess, even if wasn’t yours, CLEAN IT UP!

Never shout the word “VIP” across the kitchen.  Everyone should feel like a VIP.

You are in an open kitchen.  Don’t touch your hair, pick your nose, lick your finger, or scratch your balls.  Or, if you find yourself doing these things, at the very least wash your hands afterwards.

We don’t eat in the kitchen.  Take it in the dishroom.

Be familiar with the ingredients and equipment on your station.  People will ask and you don’t want to appear ignorant.

We are a team.  Everyone counts.  Be nice to your co-workers and they’ll be nice to you.

Have respect for yourself, your co-workers, your managers, and your station.

Clean your station as if one of your managers is going to work it tomorrow.

Pay attention to what’s going on around you.  Chances are, if you play your cards right, you’ll be working another station someday and your observance will not go unnoticed.

The guest who comes in at closing time deserves to eat dishes made with the same amount of love and attention to detail as the guest who came at 5.  You need to work at 100% 100% of the time.  If you’re tired, have some coffee.

Only prep what you absolutely need for the first, say, 2/3 of service.  There is always time to back up your prep at some point during service and freshness counts.  Ideally, you should never slice enough fennel or mill enough tomato for tomorrow and even the next day.

LISTEN.

Have sharp knives.  Use them thoughtfully.

When you pull the last of an item, alert a manager.  Knowledge is power.

Don’t waste.  Make sure you pick every leaf of parsley and basil, or be prepared to defend yourself when someone picks it out of the trash.

You probably only need 2 side towels a shift.  Conserve.

If you see someone doing something that does not comply with this list or isn’t seasoned properly, let them know, regardless of whether you’re a manager or an extern.

Learn to just say “yes.”

Take an interest in the restaurant industry as a whole.  You should know what restaurants are being reviewed this week, what’s opening, who’s who, who’s doing what, food trends, etc.  Read cookbooks, read magazines, learn about Italy, go out to eat, and let us know what you’ve had lately that’s good.

Don’t leave your shit around.  Take your personal belongings home at the end of each shift, or leave it in your locker.