It's been a while

Well, Lydia and I are finally married, the build up to the date is such a crush of things to do people to pay and every little thing to try to remember. We have also been doing a good deal of catering thru our company Cochon Catering. We have done next to nothing in the way of advertizing and are still getting clients just thru word of mouth.

Lots of restaurants have been closing, both new and established. The economy is still on the road to recovery. In all the research we have done the failure rate is starting to really creep a little higher nation wide. Even though we have a great business plan and have a ton of experience. We just don't think the outlay of cash and the uncertainty of the economy make for a great environment to start a restaurant.

We know that we want to open a restaurant, and we think that in the next few years things may change but until that time we will just be patient and concentrate on Cochon Catering. In my mind I know this is the right decision but in my heart I still want a place we can call our own.

To all those who have been asking about the restaurant we are sorry that we are still a few years off, to those who have used us for catering, just give us a call and we can set something up and do La Bocca food at your house. Thanks to everyone and we will try to keep everyone updated. P

Heartfelt Ramblings

I find myself in a bit of an awkward position. I have a part time job that I do really enjoy. It's by no means because of the food. The food is pub fare and to be honest not really all that stunning. There are so many little things the owners could do to improve the quality of the current menu without having to change prices it astounds me. I do have to give them a chance it has only been a month or so since the owners took ownership and they are still trying to get their feet under them so I will let it ride for now.

The staff and owners at the pub are super friendly and gregarious. It's hard not to like them, my dilemma comes in that I have accepted a full time position at Cafe Presse as night saute cook. High volume and French food, not to things that normally go together but is a truly brassiere setting. Pretty laid back service and straight forward food. It pays a bunch better than the pub and has benefits, so that it is a plus for me. No insurance is the bain of most restaurant workers.

This is the dilemma section, I don't want to give up the pub job. I would still be working less than 60 hours a week but only get one day off. That means Lydia and I get less time together, one big negative. On the other hand we are getting married in 7 months and that is really pricey. Plus our landlord has informed us he wants to sell the condo. So now we have to look for a house, we don't really want to move into another rental, so that is another chunk of cash we have to find. Now I was fairly content to work weekends at the pub and do some catering through Cochon but I wasn't able to put much cash away for either thing.

My dream of La Bocca was slowly drifting away before my eyes. I have to say and be perfectly honest I was really depressed. I have never in my life been so dependent on someone else. My parents don't count, I'm here because of them! (LOL). I was feeling adrift and very lost. I usually have my emotions in check and can control myself pretty well but I was, to be brutally honest a prick. I couldn't be nice and I really didn't want to do anything but hide in our house.

Luckily for me I have Lydia, she didn't judge or push or harp at me about what was going on. She was encouraging, told me she loved me and that we were a team and it would be alright.

The Cafe Presse job has really brightened my day. I still feel that La Bocca is a bit out of my reach but I can at least still see the prize before me. To everyone who has listened, allowed me to cook or just gave a damn about me I say thanks. Hopefully good things will come to he who waits.

We shall see and I will try to blog or tweet a little more often. Thanks for listening- P

Improvise, Adapt, Overcome

As a cook or chef, you have to be able to think fast on your feet, use whatever you have on hand to make something great and satisfy the guest. With my recent career development, I have rethought my situation. Of course I need to have a job and make a living. We are getting married and I do need to support my family. However do I need to spend every waking moment at in a restaurant kitchen for someone else? I think not, and not what I want for my family or just my own life. Someone recently wrote to me that I should follow my heart and take informed risks. Everyday is a risk of some sort so why not make the best out of every situation, improvise, adapt and overcome any obstacle thrown in your way.

So with some inspiration from our friend "The Quigg"- Bridget is one of Lydia's friends and has become one of mine and truly my greatest supporter outside of Lydia, we put together a website and I applied for all the necessary licences and the correct insurance. We are now working as Cochon Catering. Cochon is the French word for pig, no surprise for those who know me. We are trying to market this to people who like great food, are looking for something unbelievable prepared in their own home kitchen, with no real stress from shopping, cooking or cleanup. We are going to try and keep this project as green as possible from the reusable packaging to the green cleaning products.

We will be tailoring menus to each clients needs and wants, so will be holding true to the ideals of La Bocca. Hopefully the clients we acquire with Cochon Catering will also be willing to visit us one day at La Bocca.

This new direction is only a small part of what I want for my family's life. Yes I would love to open LA Bocca, but will I sacrifice my family or my health to struggle with no hope in site? NO! We are going to continue to work towards the ever present dream of La Bocca, but Cochon will be our focus for the time being.

Thoughts on a new chapter

It has been just a few days at Artisanal. Lots of the usual open routine.I have opened or been a part of opening about 12 restaurants over the years. I am accustomed to the speeches of managers and the chef/owner about what is the focus or vision of the restaurant. I have in fact given the speech myself and hope one day to be give it again. But for me this is a bit more intense. Chef Brennan is bringing a two Michelin star staff to Seattle to open this restaurant. I have worked at two highly rated French restaurants, Pappillon in Denver and the Palace at the Cincinnatian in Cincinnati. Although both chefs were very good and I respect them Chef Brennan himself is very approachable and engaging. He appears to have a great passion for hand crated ingredients, his personal definition of Artisanal, and a great respect for the kitchen, the physical plant, that he personally walks through the kitchen at the end of the shift to make sure the kitchen is perfect.

He states that everything must be straight, everything from the sani bucket to the digital scales on a shelf. The idea is that if your station is set up perfectly and you work clean helps to make everything clean. From walk in to plates going out to the guest, no detail is to small or too insignificant to not be done perfect.

Chef Brennan believes that if you start with this idea the box of romaine is put away in it's spot with label and date forward to have it is cleaned to how it is dressed then plated that if everything is perfect from the start it will be perfect out the door.

As for me I know in my own kitchens that there are times when I have not been so precise. I get busy, there isn't enough staff, it's the end of the week, what ever and you break concentration. This is sort of like a virus, it spreads and pretty soon the place is a mess, the plates start not to be as crisp. Then something will happen and I will get upset at myself or a coworker, then I realize I have not been diligent. I have let this happen, I'm the chef I lead by example. Of course things are not how they should be the staff is following my example. Then I have to refocus, get things back on track. This is a vicious cycle I wish to break.

Hopefully in the weeks, months and yes years to come under Chef Brennan's employ I will train my mind and retrain myself not to fall into the cycle of poor concentration. I hope to take the wealth of knowledge and experience. Chef Brennan is offering up a way to help hone my dedication to the sucess of La Bocca.

How things change

To everyone who has been following us either through twitter or facebook I would like to say thanks. For all the folks who have come to our tastings and been part of La Bocca so far, your input has been beyond value.

If you have seen our twitter from a few days ago you will realize I am leaving my present position and taking a job as a sous chef for Terrance Brennan. He owns several restaurants in NYC and is opening an outpost in Bellevue. To some this may seem to be a step backwards but it is an opportunity to help open a huge fine dining restaurant and continue to hone my skills.

With the recent engagement to Lydia I found myself thinking of the future and my responsibilities as a husband and one day as a father. I have lived the majority of my life being only concerned for my own well being. Now that has changed. I will have responsibilities to my family. This position offers benefits, health care, vacation time and sick leave. Most restaurants can't afford these but for a few key employees.

We are not giving up the dream of La Bocca, in fact this delay will give us a better chance to save for a down payment and perfect our business plan and the format. I would be content to open La Bocca on a shoestring but the likelihood of failure is greater than I can accept for my soon to be family. Restaurants will always be a risky business but with proper preparation we will have a better chance of success.

We will continue to blog, tweet and experiment with menu ideas but our opening will be delayed for a bit. Unless we hit the lottery and don't have to work for other people we will be patient and get things as ready as possible. We will continue to search for a location and investors as time allows, but we won't be rushing the opening.

Again we thank all those who have followed us and given support. Have no fear La Bocca is coming, it is just at a slightly slower place.

Why open a restaurant?

Why open a restaurant is one of the first questions you get when you start to. travel down this road. The question comes mostly from industry insiders, restaurant owners and people in the financial/lending industry. Restaurant owners ask why would you want to give up the paycheck and security for the workload and headaches of ownership. The financial folks will tell you that the restaurant industry has a fairly high failure rate and getting funding will be difficult and making a realistic profit will be a challenge. These are the realists the people who know what it takes and in all reality are the ones who truly don't want to see you fail.

And yet people with little or no experience still take on all the risks everyday.

What outsiders don't understand are all the things that go into a successful restaurant. I'm going to put this out there not to be cruel or nasty. Just because a family member or friend tells you that, "you are a great cook you should open your own restaurant, I'd come every day!"

This business is not for the faint of heart. You need the physical stamina of an athlete and the mental/ emotional fortitude of a death row inmate still contemplating escape. You also must have the commitment and devotion to preach the virtues of you restaurant to anyone who will listen, in a way like a missionary making dinning converts where ever you go.

I know anyone reading this who isn't in the business will think I am full of s**t, but spend one week in a busy kitchen and you will begin to understand at least part of what it takes to make a restaurant work. Since I have spent the majority of my life in a kitchen I will give you a sample of an average work day, something you will have to deal with day in and day out.

If your restaurant serves lunch you will have to be up shortly after the sun, if you do breakfast well before it is up. Upon entering the kitchen you will have to light all the fires, turn on the hoods, check all the coolers and make sure they are at temp. Check the line, refill anything that is low and do prep to get ready for basic service. Now if you are lucky and the restaurant is large enough and does enough business you may get a prep or a line cook to help out. If not you will probably be by yourself and may or may not be able to afford to have a dishwasher to do dishes for you.

So you have to have your soups up to temp and your starches ready. Also your are going to have salesmen coming today or your order is going to arrive and you must be ready for either. Either it is placing the order or putting it away you will have to make time because it will happen when you are cooking for a customer. If your rep is any good he/she will stand at the end of your line and do your order asking as few questions as possible. If your driver is behind he/she will come in the middle of the lunch rush have 2,000 questions and pile all you purchases in front of the cooler door with the most perishable on the bottom of the stack.

If you have a not so great rep they will be in your apron pocket and never shut up. Placing an order is always time sensitive. the rep has to have everything from all his accounts in by a certain time and fresh meats and seafood have a very early cut off, usually before noon so you must be ready.

Now your lunch service is over. Your big push is done. Now you can clean up, do some dishes and get ready for dinner. Now as the owner/ chef you will be answering question from customers, getting phone calls, fielding questions from staff and countless other non cooking jobs during the day.

Hopefully you are busy enough to have a cook and a dishwasher during dinner service. During the afternoon lull you have made some calls, set up the dinner specials and reset the line. Now you may or may not get time to do banking or other managerial duties, so if you have a FOH manager or a partner hopefully they can help you with these tasks. Otherwise you will have to make a midnight bank drop.

So now you have a few minutes, sit down, gobble down a sandwich and get mentally ready for a few more hours of dinner service. You are not going to get to many random phone calls once dinner start, telemarketers don't cold call businesses after 5pm usually. However yo will have a few more people on staff to be concerned with. A couple of servers, a dishwasher and a cook. Now the only true way to control costs is through payroll. So if it isn't to busy start cutting staff. People will be pissed but it's your money so don't back down.

Now you have gotten through service and the kitchen is clean. All the employees have gone home and you are ready to leave. You make a quick run through the kitchen, bar and wait station to make sure everything is shut off. You collect the days recites and bank, and head for the door. You have been in the restaurant since before 9am and it is just past midnight. It was a relatively smooth day, a victory in most respects, if you are lucky all your planning and experience might earn you two more of these this week but that isn't a guarantee.

In 8 short hours you will be back at the stoves cooking, answering phones, problem solving and putting out proverbial fires.

SO YOU WANT TO OPEN A RESTAURANT?

I have 25 years in the restaurant business and a true passion for food and customer service, I am terrified of doing this but it is a passion and what I have worked the majority of my life to achieve.

Here in dwells the dilemma

As of late we have been looking a little bit more for a space to open La Bocca. This in and of itself is a bit of a daunting task, not to mention working 60 or so hours a week myself and Lydia's 40, plus the occasional work at home. We aren't able to get out to as many possible spots as I would like.

In addition to this, we both have a responsibility to our employers. I was reading the July/August issue of Food Arts (on news stands now!) And I came across a quote that struck a bit of a nerve. "Dining out is a dynamic, interactive, and holistic experience, hinging on three principles: the environment, the interaction, and the food. Ultimately how you handle your food has everything to do with success or failure."

Now, I work pretty hard and my days are long for the most part, but I'm not putting forth my best effort -- trying to be creative within the framework of the menu I am working with. I am letting down my employer, myself, and my cooks. My employer isn't at fault for my aspirations to open our restaurant. Nor is the blame to be placed on the shoulders of my young line cooks, whom I have offered to teach.

The fault is mine. I have looked past my current opportunity to the dream of my own kitchen. I owe more to my employer and co-workers. They deserve my best effort. The dream Lydia and I have for a restaurant needs to be at the pace we can accomplish without our work or private life suffering.

So all of this being said, I will be redoubling my efforts to make my current employer's restaurant a success, give my cooks the best education I can, maintain the best loving relationship with Lydia and when time allows, finish the business plan, find some investors, blog and tweet whenever possible and make our dream a reality.