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Then, as if a flag was dropped, servers picked up plates and chefs called out, “6 and 12” (positions to put their works of art down in front of their patrons). Managers barked orders like, “Nut allergy, station six ... pear allergy, station four.” Servers rushed out onto the dining room floor and suddenly everything was quiet. Exhaust fans pulled at the warm, sweet air. The silence was suddenly broken by the clatter of fresh, clean dishes, and then it was first and 10 again. The second course was scrutinizingly plated, the waiters lined up ready to rush another play. And on it went, course after course. The most impressive thing I witnessed that night was that nobody got rattled. Nobody got out of sync. From the chefs to the dishwashers, everyone just kept doing their job. More than 30 sous chefs and workers did not have to be told what to do, they just did it. They went about their task in all seriousness, but with a slight smile on their face. These were professionals, and they knew they were working with the masters. March/April 2017 GASPARILLA ISLAND 57 Top left, second course “first and 10.” Left, Chef Seth Shipley (The Gasparilla Inn) with an eye on the prize. Bottom left, it’s all about placement. Bottom center, Mauro Maugliani (Kobrand Italian Wine Specialist) is passionate about wines. Bottom right ... awaiting the verdict. G M


19752BB
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