Tools

The difference between a good restaurant and a great restaurant is the tools: how the kitchen and culinary team work in harmony with the proper tools and discipline puts that little "extra" into extraordinary!  

A Typical Day "on the line"...

6 am    Chef Quenioux goes to local market to pick up the unusual ingredients he needs to prepare his recipes – markets visited from Monterey Park to Chino Hills to San Fernando.

8 am    Chef Jacque turns on the stoves and ovens at the restaurant to start the prep for the menus that were decided upon the night before.

9 am    Vendors begin delivering their precious commodities, such as live eels, live frogs, live prawns, live lobster – this is where the fun begins!

11 am  Pastry Chef is busy molding chocolates, emulsifying mousses, filling the Paco Jets, kneading the dough, baking macaroons, creating new flavors and baking fresh rolls for the cheese cart.

2 pm    The kitchen is bustling, and the night crew is joining in – this is where things get difficult; everything must be ready – and perfect – for dinner service.

3 pm    Our Host, starts checking the night reservations and drawing his floor plan for the evening.  He also oversees staffing, wines, flowers and makes sure the linens are ironed and ready to go.

4 pm    The front of the house staff begins getting the dining room ready for service – polishing the silverware and serving pieces and setting the restaurant.

6 pm    Action!  The first guests arrive!

8 pm    The kitchen and dining room are running at maximum speed on all cylinders – this is the most challenging time of the night for all staff.

10 pm  The cheese cart is ready to go, and Chef is swamped with cheeses and desserts.

11 pm  While the staff cleans up the restaurant, Chefs Quenioux and Jacque meet with the culinary team to plan the menus for the next day.

1 am    Chef Quenioux locks up as the cleaning crew moves in to get it all ready to start over again in the morning.