03/02/2020
FLASHBACK 2017 ‼️
& I were called in LAST minute... when I mean last minute I mean two weeks before opening the restaurant last minute‼️ We were in complete and utter shock 😮 because we were called about being the chefs to work on R&D, & open the restaurant 6 months before hand but they went with a different chef that ended up walking out on them two weeks before opening ✌️”bye!”🧑🏻🍳 So there we were .. we had just finished revamping a restaurant in Brooklyn’s named Menu & we were up to face the challenge. Learning how to create a menu for a whole culture you’ve never cook for before was deff one of my BIGGEST challenges. I wasn’t sure if the menu would be “authentic” enough but we did our research... we ate at Lebanese places and spoke to Lebanese people about food they grew up with and their favorite dishes their grandmothers would make, their breakfasts and their dinners.. we packed SO MUCH into those 2weeks the outcome still amazes me. Im so proud that I created all the recipes for a culture I never experienced before & everything was delicious from the smoked babaganoush, mahammara, to the vegan kibees and even the goat cheese and pickled plum manoush... what an experience ! The kitchen was brand spanking knew, so trying to figure out how to work a oven, electric burners, a new & even a was such a challenging task & if your a chef you know you need at least 6months of R&D to create smooth operations/stations, recipes & training staff... we had two weeks but take a look at the fruits of our labor ⬆️🍳 y’all wanna talk about we did it real life ... we won that round don’t you think ? 😌👩🏽🍳🍽🧑🏽🍳
@ Mahattan NYC
