Cinghiale: the countdown begins
Finally, a nice day…Augusts in Baltimore have been brutal since I was a kid with a paper route ("brute" is Italian for ugly - the cognate sure applies).
The day began a bit lighter in labor count than others. At 6 this morning I checked in with Henry and Phil, 2 of Tommy Gaines's old-pro carpenters that are supplementing the millwork subcontractor who's overwhelmed. Henry and Phil are always in good spirits and have worked on every project for me (except maybe 604) over the years.
Around 9am there are 7 more people working on-site. Mostly mill workers. At this stage all of the other trades are waiting for millwork to finish so they can complete their work. Good news: the kitchen is almost entirely complete and installed. It's easily our most efficient design and should allow for excellent control and efficiency. The real potential of a kitchen can be limited by poor design.
The real evaluation of a kitchen comes night after night: how many of the several thousand plates a week will be executed the way that the Chef conceives, and arrive timed when it will have a chance at pleasing the guest...and does it get that job done? It may seem cold to view it this way, but to be good, you have to apply statistics to the work. The higher percentage pleased (no Chef is measured 2 plates at a time), the more likely they return and speak well of you. It's what we strive for anyway.
We're a few weeks away from planned inspections on September 1st. Lots to do yet: leatherwork by Vladimir for Banquettes, curtains and fabrics by Stan, ironwork by Randy, stone and marble work by Mark and, oh yeah, we have to find and hire 90 special people.
The day began a bit lighter in labor count than others. At 6 this morning I checked in with Henry and Phil, 2 of Tommy Gaines's old-pro carpenters that are supplementing the millwork subcontractor who's overwhelmed. Henry and Phil are always in good spirits and have worked on every project for me (except maybe 604) over the years.
Around 9am there are 7 more people working on-site. Mostly mill workers. At this stage all of the other trades are waiting for millwork to finish so they can complete their work. Good news: the kitchen is almost entirely complete and installed. It's easily our most efficient design and should allow for excellent control and efficiency. The real potential of a kitchen can be limited by poor design.
The real evaluation of a kitchen comes night after night: how many of the several thousand plates a week will be executed the way that the Chef conceives, and arrive timed when it will have a chance at pleasing the guest...and does it get that job done? It may seem cold to view it this way, but to be good, you have to apply statistics to the work. The higher percentage pleased (no Chef is measured 2 plates at a time), the more likely they return and speak well of you. It's what we strive for anyway.
We're a few weeks away from planned inspections on September 1st. Lots to do yet: leatherwork by Vladimir for Banquettes, curtains and fabrics by Stan, ironwork by Randy, stone and marble work by Mark and, oh yeah, we have to find and hire 90 special people.
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