By the time the chef arrives at the restaurant at midday, the prep cooks are simmering stainless steel pots of fennel for vegetable stock and mixing vats of milk and chocolate for ice cream. Lobsters are writhing in a countertop tank and, down the hall at the receiving dock, wooden palettes are stacked high with crates of today's fresh tomatoes and cauliflower. But Serrano is antsy. The goal is to make a great gastronomical experience. That's what we work for everyday.
All elements are important.
Not just one element, but all elements. Matt Fleisher is juicing apples for strudel on the day he will get a hefty pay raise. He doesn't know yet that he's up for a promotion from baker to assistant pastry chef. Fleisher and his colleagues chuckle when asked if they take a break to eat their own dinner. Scott Varricchio, assistant pastry chef, asks while laughing.