The weekend before going to Portland had been our slowest in months. I remember freaking out and thinking of what we needed to do to get back on track. Then the news came out. Usually, we'll be busy for two weeks, but since the Best New Restaurants announcement, we've been steadily growing. We're cooking an extra brisket a week, and it's just been that slow progress of adding one more thing that we can cook.
I'm still working crazy hours: Friday early morning, all the way until midnight, and back again early morning. I've built endurance for it, but at the same time, I've built a plan that I hope to carry out in the new year so that I'm not doing that schedule anymore.
#best-new-restaurants-2024 #chef-interviews #restaurant-challenges #national-accolades #culinary-culture
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