"Restaurant kitchens are known for being high-pressure environments, but at Bistro Cacao, Valentine's Day brings some of the highest intensity. The Washington Post spent the evening there to see what happens out of sight at a place people seek out for romantic moments throughout the year. Bolukbasi has lost track of how many proposals have taken place at her restaurant over the years. "I can't even count," she said."
"Part of the pressure that day has to do with numbers - more customers to serve and dishes to cook than normal. But the real pressure comes from an intangible desire to deliver a memorable experience that's worth it to patrons who are, at least at Bistro Cacao, shelling out $125 per person - excluding drinks - for a five-course dinner menu."
Bistro Cacao prepares intensively for Valentine's Day, with servers folding napkins, decorating tables with rose petals, and chefs finishing detailed plating. Executive Chef Ercan Sahin sliced yellowfin tuna for carpaccio while piping butter into dozens of dishes. Owner Hulya Bolukbasi led preservice meetings and warned staff to expect a full house. Valentine's Day brings higher volume and an added pressure to create a memorable experience for patrons paying $125 per person for a five-course menu. Staff focus on flawless execution from A to Z to meet high customer expectations and deliver a special evening.
Read at The Washington Post
Unable to calculate read time
Collection
[
|
...
]