In always nervous to start working with a new chef. Making sure my desserts flow with each restaurant requires building a relationship with each chef. The better the relationship the better the desserts.
One of the reasons I’m excited for Red Apron to open is getting to work with Nate Anda. I’ve known him for a few years now but I’ve never actually gotten to work with him. Not that I’ve been testing breads and talking desserts I’ve gotta say, I’m pretty stocked to get to be a small part of his operation. He is the most even keeled, clear headed chef. Best of all, he’s great to brainstorm with. Full of good ideas. I love that.
Most of the menus have some of my breads on them but Red Apron is set to be my biggest challenge to date. Its a ton of bread. Seriously. And Nate has worked so hard and so long on this project I want it to be perfect. So we started testing and tasting. Nate’s tastings are EPIC. The most recent tasting featured 8 types of bread and about 30 sandwiches. The only advise I can give you is if you are ever lucky enough to get invited to a Red Apron tasting DON’T EAT ALL DAY.
Tiffany MacIsaac | Open Kitchen 