Blog


Food, Food, and More Food…
By Nicole Scherff, Heart of House Supervisor
February 1, 2010
A few weeks ago, the real fun for the Heart of House began: We started testing our menu! The concept of the menu has been in the works since last summer, and we have started turning those recipes and ideas that only existed on paper and in our minds into delicious works of art on plates that can be tasted and enjoyed. But while we had a solid concept in mind all along, new ideas have also been forming along the way. We have been texting and emailing each other nonstop about new ideas or ways to improve on a component of a dish (often waking up in the middle of the night to do so!). It has been so frequent, in fact, that our favorite slogan these past few days has been “let’s test it!”

The crew in the Heart of House is a very talented and fun bunch of people. We have had a few bonding experiences since we have been together as a team, and the friendships formed almost automatically. That is the key to smooth service and great products; I have had many experiences in kitchens during culinary school, and I saw how important it is to have a team that gets along and runs together smoothly. There can be some of the best cooks in a kitchen, but if they don’t get along, they’ll never be able to put all their skills together to create something truly great. I am very excited to be spending so much time with people who share the same passion for food that I do.

Combined, our Heart of House team has copious amounts of culinary training. While we are sticking to tradition in some of our preparations (because let’s face it, the classics are classics for a reason), we have also been experimenting with new trends. This fusion between old and new invigorates us and compels us to move forward with vigor. One of our most recent projects is reflective of the molecular trends seen in cutting edge restaurants: We are going to be making champagne “caviar” using calcium chloride and sodium alginate in order to form liquid spheres. Additionally, one of our “let’s test it” ideas from our executive director, John Triblo, is a cherry port foam for our Italian Sundae, our figurative “cherry on top”.

Everyone in the Heart of House is working hard and having fun. We are coming up with new things all the time, so check back to see what other ideas have surfaced! We are confident this will be the best food to date coming out of the Les Gourmets kitchens. The Heart of House is very excited to share our hard work with you, and we hope that your palates will have taken an amazing trip through the Mediterranean after experiencing this event. See you there, and Buon Appetito!

Blog Archive
More than Just Waiting Tables (3/16/10)
Adding a Little Flair (3/3/10)
The People who Manage People (2/24/10)
Donations: The Blog (2/16/10)
A Preview of Reception (2/9/10)
»Food, Food, and More Food« (2/1/10)
A Deeper Look into the History of Les Gourmets (1/24/10)