Welcome to the kitchen!
This blog is meant to chronicle what really transpires in the Bernardus Kitchen. The day to day things; growers, fisherman and foragers dropping off ingredients; new dishes springing into mind; anticipating the evenings service; are all worthy of a story.
The kitchen serves all day – everyday; for Marinus Restaurant; Wickets Bistro and Room Service for the 57 guest rooms. In addition, the banquet department prepares meals for corporate groups, weddings and frequently departs to cook in vineyards, private residences or even Laguna Seca Raceway. Chef Cal participates in charity events, culinary festivals and special events that require him to visit some the most famous food & wine destinations; such as Barcelona, Burgundy and Rome.
Needless to say, typically there is a lot going on and the reality is that running the kitchen is hard work. The hours are grueling, the pace frenetic, and the work physically demanding. The chef and cooks have adapted to working long hours together – side by side at a quick pace. There’s an old saying, “If you can’t stand the heat, get out of the kitchen,” and nowhere is that truer than in a busy restaurant. The pace is furious, and yet the movements appear choreographed. Chefs shout, flames shoot, plates clatter, and the blur of motion creates a palpable electricity. It’s a scene that’s compelling and exciting to watch, no doubt. And at the end of a good night, when the synergy was perfect and the audience was pleased, it’s the reason why every chef has chosen this profession.