Here is my blog 'end of month' update. What's been going on between this unnerving lack of substantial things to post...
Call it what you want. Love it or hate it. Our restaurant (and hotel) looks like a pop art explosion lately leaving one to wonder what the intended direction is. After our departure from Sonesta hotels management along with their art collection, our corridors and public space remained bare for a couple of days. We housed another artist temporarily until ending up with our present collection... do not ask me who or what it is as their seem to be countless artists represented. Some of the things adorning Neomi's now are this colorful pile of giant golf tees, a giant still life fiberglass pear, a dancing grafitti'ed dog balancing a rubber ball, some Romero Britto paintings, paintings of giant apples, paintings of chefs and waiters, and other things I cannot describe. With all honesty, I truly love many of the pieces... just wanting more coherence in the collection. It seems very appropriate, however, as we are trying to find our direction in many different aspects lately.
We are sharing our space with an Indian Caterer this weekend, as we are the housing a 2 day Indian wedding. Too bad these guys brought in most of their stuff pre-prepped and ready to execute. It would have been great to pick up some Indian cooking secrets. This is the 2nd event of this type I have witnessed in our hotel, and I am amazed with the whole spectacle of it.
Our Korean kitchen interns did a great job this week with their given culinary projects. We separated them into 3 teams of 2 each and had them write and execute menus featuring western ideas and concepts. They were to organize with FOH on menu printing and wine pairing and service. Overall they did a fantastic job, although I felt like Jeffery Steingarten while critiquing every little detail on the plate. The point was not to sound like assholes, but to teach modesty under fire. They were all held to the same standards that we hold ourselves with no cushion for lack of experience. I applaud all of their efforts and hard work.
Aside from that, just trying to TCB... working on overall consistency, getting organized for our upcoming trip to NY, brainstorming a menu for our new restaurant concept, feeding the Reverend Low-Down, dodging hurricanes, praying for our family & friends in the path of hurricane Gustav, etc.