1008 2nd ave New York, NY
Today was great! I got to the kitchen around 3pm and was reminded what it's like to be in a real kitchen. The crew was prepping for dinner service when I arrived. Everything was so quick, efficient, not to mention perfect! A place like this makes you want to be called a chef.
The first thing I smelled when I arrived in the 400 sq foot kitchen was veal stock. It has been a long time since I have been in a kitchen like this; I forgot how much I missed the sounds. Chefs moving with the kind of speed that seems chaotic but delivers with finesse. I also forgot how tough it can be; guys moving, getting it done and you better stay out of the way. Of course you get the usual disrespect when they recognize you are a female but it just makes me want to be better, stronger, tougher.
Chef Devoulier was in the corner prepping his Chicken Coq Au Vin that he marinates for 3-4 days. There is something special about this man; not only is he a phenomenal chef, but his smile portrays his passion. I never heard him raise his voice or disrespect any part of his team. He seemed to be having fun and it reminded me why I love to cook. He made me want to be better and literally sit in the corner and soak it all in like the "sponge of a stage" I was.
Smoked Duck, Frisee, Egg
This was one of the best dishes I have had in New York!
The base was frisee salad tossed with shallots and simple vinaigrette. Around the outside was thinly sliced "cold smoked" duck breast. The smokiness from the duck tasted like bacon and the outside fat literally melted in your mouth. The dish was topped with a 1hr poached egg, dredged in panko breadcrumbs and fried.
When you broke into the egg, the yolk protruded out encasing the dish with a creaminess perfectly balancing the saltiness of the duck and bite from the vinegar. I am still thinking about it!
Main Prep Area