A Day In The Life Of A Chef: Part One

So........................you think I wake up at 6 AM everyday and go to the City Market and purchase my fresh vegetables? You then can imagine meeting the butcher and picking out my veal and off to the fishmonger to find out what is fresh. Back in the car, off to Jasper's, ready to prep for lunch?

Not quite. Let me back up a little. First of all, I usually go to bed around 2:30 AM after writing recipes, daily notes, updating my calendar and researching for my new cookbook, I am lucky to fall asleep. Thursday is always my latest night because I have to plan for my radio interview on Chris Stigal at 8:40 on KCMO. Usually I hear Lisa and Alex at 6 AM getting ready for school and I am finally up by 6:45. I drink some espresso and read The New York Times, The Kansas City Star, The Chicago Tribune and The Washington Post, skimming articles, looking at headlines, all on the computer. I then call a few suppliers but for the most part, my ordering was completed the night before and I have a lot of faith in my produce company (Liberty) and bakery (Farm To Market) which makes this chefs job a lot easier. I usually like to start my blog at this time. I have the news on in the background and the Today Show on my TV. I also spend some time playing with my dog.

I only live less than 5 minutes from Jasper's so I usuall stop at Starbucks and have another espresso and talk with some friends. When I arrive at Jasper's, our long time bartender Kenny makes me another espresso and I read the USA Today. I pick up my messages, answer a few phone calls and then I meet with my manager of 25 years, Sam Gianino, then review the reservations and parties and plan my daily specials. A quick meeting with my assistant Marvin in the kitchen and back to the office to meet with my nephew as he brings me up to date with employees, banquets, catering etc. One last espresso before the day REALLY BEGINS! I may take a walk around the shopping center and sometimes sneak a pancake at Georgie porgies. Don't tell my dietician.

I then go behind the line and help with pizza and taste my sauces. A quick check in the deli, a few thousand phone calls later and I am on the line for lunch service. I also try to sit in the servers meeting or go over any problems or review special guests requests before service begins. The rush begins about 11:30 and ends by 1:30. Not too long but you would not believe how many people go thru the line at Marco Polo's.

After lunch, it is a quick bite of pasta or a new dish I am working on and then it is time for Hen House recipe development, a few more thousand phone calls and e-mails.

I still have 8 hours to go so stay tuned tomorrow and read all about my afternoons.
Would I trade this job with anyone? NO WAY!! I am very fortunate. Just wait untill you hear what I do after 3 PM!