Part 5/7:

Feedback becomes an integral part of the kitchen environment. When a new dish is ready for tasting, the head chef and founder, Sujan, steps in to critique and elevate the creation. This dynamic exchange fosters a sense of innovation and refinement that is essential in a high-caliber environment striving for culinary excellence.

The Fast-Paced Nature of Service

As the day progresses toward dinner service, the urgency escalates. A reservation meeting organizes the evening’s flow, calculating dietary restrictions and detailing the expected number of covers. Preparation for service encompasses cleaning seafood meticulously and organizing cooking stations to encourage efficiency during the rush.