1 week and counting

So The Water Club has been opened one week and were not slammed as we would like to be, but that gives us time to work and try new systems to improve speed and dishes. The team is coming together, every shift has found their line leader. I'm just chilling and I don't have any intention of really be a leader, I'm trying to focus on getting this TV career off the ground.

The servers aren't getting any better and food runners are even worst. One guy drops three dishes!! Chef Frank and Andrea added a couple new dishes, the rigatoni dish comes from my station. Its a really simple dish cream, tomato sauce, pasta, and basil. Quick pick up which is really good!!
I had my worst service on Saturday, now I'm not on the Saturday night schedule this week. Hopefully I can get my spot back soon, the day guy doesn't really want to work nights, I still have my Friday night, I better pray that were busy so I can get my premier spot back. Its like in sports when the coach has to make adjustments that benefit the team.

But enough about work, let's talk food. Its summer time; so the grills will be out!

My favorite dish, is a MEXICAN CORN SALAD.

1. Its easy to make

2. You get the kids involved

Mexican Corn Salad

Shopping List

6-8 ears of Corn (Husk on)

mayo

cheyenne pepper

scallions (green onions)

Parmesan Cheese

Salt /Pepper

Getting it cracking;

First grill off the ears of corn, leaving the husk on. Once the corn gets a nice grilled color, pull off then let cool before you shuck the husk, (Kids job) LOL.

Next cut the scallions on an angle, once the corn husk has been removed, place the base of the corn. Cut the corn in a downward direction, until the kennels are off the cob.

Once the corn is cut, you can start adding the other ingredients. Allowing the kids to add the mayo, using a measuring cup you'll only need about half a cup.

add your parmesan cheese, and cheyenne pepper to taste. once everything has been added to the bowl, have the kiddies mix everything with a rubber spatular.

You also add black beans and lemon and lime zest for a more of an adult taste. Well enjoy your summer and more recipes to come. HOLLA!!

OMG!!!!!!

I can't sleep at night so I spend my time on the Internet checking out all things culinary and social. Tonight I was checking out bravo's site the network that has the Top Chef. I guess who I find is a contestant on the upcoming Summer season. A woman I have been working with side by side for the last couple days. My new Chef, Chef Andrea Curto Randazzo. My face hits the floor, how cool is that??

The water club opened, we haven't been busy like slammed yet, but its coming. Fact any contestant on Top Chef restaurant usually picks in business, hints why they probably choose to open during the Miami's slow season. Luckily we'll be ready in the kitchen, food has been coming out right and most of us have established a rhythm to their station, have a decent prep crew lead by the wonder boy Christan. Christian is still in culinary school, but is running circles around everyone back, with his products knowledge and hard work. Christian has the walk-ins organized and clean. We can find anything that we need on the fly there.

The Sous Chef Richard and Jason are pretty interesting and cool, as long were getting the food out right they don't complain about anything. We have another Sous Chef, that isn't as talented or trained as the others, he's a turn and burn guy. Meaning he has worked in like Cheesecake factory type restaurant, so he's missing some basics, all he does is yell Come on!!! to everyone. He's having a hard time earning the respect of the staff mainly the hot line guys, I will give him the benefit of doubt and say maybe he has something to show us, but only time will tell!

The water Club

Hi everyone I don't know what happen to my last blog, so I created a new one. So last time I wrote I talked about many things, from Miami women, to Miami people, and mainly the Miami restaurant business. Well things haven't changed much in my Miami adventure beside I served tables at a restaurant called UVA 69 which means grapes in spanish, now I'm cooking at a new restaurant called The water club, this place is pretty fucking massive. The biggest kitchen I've ever worked in and two of Miami's top chef are at the helm. The restaurant has a boat dock, a pool, super large patio, cocktail girls wearing tight shorts and baby tees. In other words these will be an old guy haven. Were schedule to open this weekend Memorial Day weekend, which is also known as south beach's ghetto weekend.

Let's talk about the menu, really simple American rustic cuisine, we got pork chops, ceasar salad, lots of seafood dishes of course were in Miami right. Nothing too hard that's for sure, there is some talented guys working the line on my shift.

I have never seen non Disney employees wear name tags in the kitchen, the Chef passed out name tags and paper boy caps last night we almost died from laughter. Welcome to Disneyland!!! My Chef says!