Best Monday I ever had in the kitchen, no joke

Last Monday at the French Laundry in Napa we had a walk-in that sat 8 people right at 7pm, and I thought we were done for. But my line cook Sarah nailed every single order, we sold 42 plates of the lamb dish alone, and the whole rush ended by 9:15 feeling like a breeze. The owner even came back and said the duck confit was the best she'd seen in two years. Has anyone else ever had one of those nights where everything just clicks and you wonder why it can't be like that every shift?

2 comments

2 Comments

sandragonzalez14d ago

Fair enough, @campbell.david, but I think those magical shifts are exactly what keep people from burning out in this business. A little recognition from the owner goes a long way even if it's just one night.

campbell.david14d ago

Not every shift needs to be some life changing event though. Cooks kill it all the time without the owner making a big scene about duck confit. Sounds like a good night for sure, but making it out like some magical moment feels a bit much. Plenty of kitchens handle busy rushes every day and nobody writes home about it. Maybe the real flex is keeping that energy going when nobody's watching, not just when the boss is around to clap.