Lessons Learned #1

So what did I learn during my culinary tenure? To survive in a highly demanding kitchen like Colborne Lane in 2009, you need careful organization and unwavering precision. Multi-tasking expected. The ability to take orders and follow directions. Check. Being a cook is not only physically gruelling, but mentally taxing and emotionally draining. You need hands of steel, and balls of glory to endure the daily beating down of your ego. It will bring you to your knees if you lack confidence or the skills to put out plate after plate of only your best cooking. 

Still, I was and will always be inspired by the humility and camaraderie in the kitchen. Though there are a few bad apples, I've been fortunate enough to have met groups of hardworking, exceptionally well-mannered and friendly people. It takes a certain special personality to cut it in the kitchen, but mostly, it just takes a humble heart, and brute force willingness to learn. Leave your ego in the alley behind the loading doors. 

Eat Grit, M%#*erF#cker!

The long-awaited Toronto Life review was finally been published on September 22: http://www.torontolife.com/daily/daily-dish/from-the-print-edition-daily-dish/2011/09/22/chris-nuttall-smith-acadia/. 

We spent weeks preparing for this, and after coming back twice, Chris sparred no details in his article. All the cooks at the restaurant were nervous, both if the reviews were good and bad. If bad, we'd all be losing our marbles. If good, we'd all know the restaurant would be an utter shit-show for the next season. Everything was riding on this review. 

The verdict: 3.5 stars out of 5. Not bad. 

We got a tweet from Chris the night before. He wished us luck, and told us that no restaurant in the history of Toronto Life has ever gotten more than 3 stars upon opening. The only other restaurant that had 3 stars: Colborne Lane. THAT is what makes it all worthwhile. 

Kiss My GRITS!

About a month into the opening of Acadia, we were officially slammed every... single... night.

Thanks to relentless reviews and countless food writers who have frequented the restaurant. Here's one that was just published on August 10 by The Grid TO:

http://www.thegridto.com/life/food-drink/kiss-their-grits/

It was another 6-day week for us. Lots of drinking necessary after each service.

Last Stop: Acadia

It was inevitable that I would join the team at Acadia (http://www.acadiarestaurant.com/). It had been in the works for over six months, and my time to call my own was here. Here we go!


After weeks of preparation, experimentation, trial-and-error, recipe development, we finally had most of the wrinkles ironed out. Final opening day menu ended up from having 19 items, pared down to about 11 items. There was no sense in bursting out of the gates, only to fall flat on our face, shitting the bed in the process because we left no margin for error. Each dish needed to be absolutely perfect, we would be scrutinized repeatedly by food writers and bloggers, and wanna-be foodies for the next eight weeks.

Opening night dishes:

CHESAPEAKE BAY CRAB, SUNGOLD CHOW CHOW, WHIPPED BUTTERMILK, CUCUMBER, CHERVIL

SCALLOP W/ CHICKEN CRACKLING, WATERMELON RIND, PARMESAN, ARUGULA

KOLAPORE SPRINGS TROUT, SUNCHOKE RELISH, SEA ASPARAGUS, CHARRED SCALLION, OYSTER MAYO

QUAIL STUFFED W/ BOUDIN, CANE SYRUP, ORLEANS MUSTARD, COLLARD GREENS, BENNE SEED BRITTLE

SALAD OF CHICORIES W/ SUNFLOWER SEED, CELERY ROOT, BLACKENED FINGERLING, COFFEE & MOLASSES VINAIGRETTE

Some later additions:

YARMOUTH ALBACORE W/ BLACKENED SPICE, MAQUE-CHOUX, BROWN BUTTER, CHARRED VEGETABLES, TARRAGON

TOMATOES, CELERY, AND PRAWN IN VARIOUS WAYS

NS COD CHEEKS W/ BLUE CORNMEAL, PICKLED PRAWN, SUGARCANE, MIRLITONS, BUTTERMILK

ECOLAIT VEAL CHEEK W/ SATSUMA HOPPIN JOHN, PARSLEY ROOT, CHICORY, 70% CHOCOLATE