Ate at that new spot on 4th Street and their prep area changed my mind on open kitchens

I went to The Copper Kettle last week and they have this tiny open kitchen right by the bar. I always thought open kitchens were just for show, but watching their line cook prep a whole case of shallots with a mandoline in under five minutes was wild. It made me realize how much speed and clean work you can get when you know people are watching. Anyone else run a tight station in a place where customers can see everything you do?

2 comments

2 Comments

ninaw883d ago

That's the real test right there. My old spot had a counter where you could see the grill. You learn real quick to keep your station clean and move with purpose when a dozen people are staring at your every move. It definitely changes your whole rhythm.

hugog433d ago

Makes you wonder if we'd all work a bit better with a little public view.