Begin at the Beginning
May 7th, 2008 by Amber
Brian and I have been telling the same story for the past six years; and although we do not usually speak the same words, we have always understood the other’s voice and language.
Within the language of restaurants, “mis en place” is classic French training for “everything in its place”. It speaks directly to the preparation and order that professional kitchens command. Given our mutual commitment to and respect for kitchen life, and my own “control” issues, I deemed it necessary to attempt to put order to the story of the restaurant — a task that those of us who have worked within the restaurant community know is putting order to chaos. So, everything in its place, first things first, this is the story of how Brian and I met.
The Fromagerie was at the time a family owned, 32 year established, four star awarded French fine dining restaurant in Rumson, New Jersey. At 25 and 24 years old, Brian and I were charged with leading the restaurant operation as Executive Chef and Front of House Manager. In consideration of the fact that the restaurant itself, let alone the length of relationships with guests and the terms of some staff employment were older than we were, we had a lot to prove. Brian and I did not really get along the first year; we worked (at times competed) beside each other, in attempt to establish “boss”hood. (We must pay tribute here; Rumson, New Jersey is home to the boss himself, Bruce Springsteen, who was a Fromagerie diner.) There was even an incident where a plate was thrown, my word choice, tossed if Brian is the one telling the story.
Over that year of trying to prove ourselves, we did just that. I learned that Brian is an artist whose expression is the dishes he composes, a teacher who guides and a caregiver who gets personal satisfaction out of providing comfort to others. He is passionate, genuine and driven and I know he has the same regard for my professional and personal characters. We began to work with, balance, teach and change each other. What we proved is that we trust each other. Brian and I soon become friends outside of the restaurant, not long after we were dating. We continued our working relationship with the Fromagerie until 2005, 3 years later, an experience, which continues to impact us. Our personal commitment stayed true in our move to Ohio and honored us as a couple for almost 4 years. Although Brian and I are no longer within this relationship, we will always have that same trust as partners. We are partners in the restaurant; we are part of each other’s lives and will continue to tell our story together. We hope our story is told through our food and our hospitality, we hope our story speaks to you.
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Congratulations. I wish all the best with DeepWood. Have a great time with it.
Jan
Comment by Jan Richards — June 12, 2008 @ 4:52 pm