We were spoiled, because everything she made was always delicious.
Brandon's honors at Mister Jiu’s include one Michelin star, Bon Appetit #3 Restaurant on Hot 10 2017, SF Magazine Chef of the Year and a James Beard nomination for Best Chef West 2018.. As a chef, I pride myself on preparing my team for any circumstance that may come up in the course of a dinner service.I wouldn’t say I am a natural at organization; I'm more of a creative who has had to learn for myself how to best communicate across many departments with many employees that involve many systems.
Like most things in my life, it has taken me screwing things up a couple times to make sure it never happens that way again..I have rows of clipboards that form a trail of decision-making for every detail of each station.In lengthy conversations, we go over the nightly service flow.
Every inch of the kitchen has a system and a manager to oversee its operation.I have multiple apps I check into daily that update me on the inner workings of the restaurant, as well as project management systems to monitor progress of group planning..
The night of December 30, 2017, I was abruptly faced with a circumstance that I hadn’t thought to prepare myself or my team for: how to save a life..
It was a busy Saturday night service during which we were simultaneously preparing for a tasting menu for 175 people the next day.At the 2020 Philly Chef Conference, Erwin remarked that perhaps she'd been ahead of her time.
The truth is, that time might not have arrived without her.. READ MORE:.This conversation has been edited and condensed for clarity.. Food & Wine:.
The last time I saw you was right before lockdown, and you said something that stuck with me—that maybe you were ahead of your time with your rice cafe.How are you feeling now that rice is just spilling out everywhere?.