THE CHEFS’ TABLES

CONNECTION. EMPATHY. RESPECT.

I believe these are three non-negotiables upon which the flow of a good restaurant team in service depends. This connection is reinforced in the downtime of the staff meal when the team members serve each other, sit down to eat together if possible, and consider the comfort and nourishment of their colleagues. In a world where they are dedicated to the service of others, this is a natural way of being. The reality, though, is that it’s not always easy for everyone to eat together like clockwork: some will have to keep things moving in the kitchen and at the bar, some will eat in the serving area or at the delivery door, and others will stash their dinner at the waiters’ station to be eaten much later after service. For many, it’s a quick 10-minute refuel before they head straight back to their sections. And it’s differenthe is only responsible for the cooking. When I chat to the team, they share how grateful they are to Brian and rate burger night as one of their favourites. I’m told that the secret to their patties lies in the ratio of meat to fat, the extra seasoning, and, of course, the unmistakable smoky chargrilled flavour.