Originally Posted by
icarusfall
There is a plan to have a bison burger, but only when it's useful to the recipe. My job as a chef is to make everything tastes as good as possible. This means balancing fat content with other flavors and such. We plan on having a very small menu (6-7 burgers, 2 salads, 2 fries, 5 shakes, and occasional specials like stews and soups etc) and making sure everything is as good as we can make it. When you spread yourself too thin, or start making a bunch of things just to pander to everyone, you water down your ability to focus on making everything awesome. I have a few definite principles as a chef and keeping things small is number 1. And it's not to be a jerk or egotistical, it's that by keep ing a narrow focus we do these couple things. But we do them better than everyone else.
There will be no chicken in the kitchen. Ever. We don't have the prep facilities to work with raw chicken. It's horrible to deal with in large quantities.
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