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In his fourth Restaurant Diary entry, line cook Peter Steckler explains how the restaurant he works at handles the wage gap between the front-of-house and the back-of-house. ....
is a weekly series featuring four different people working in the industry. Each week youâll hear from one of them: farmer Kristyn Leach, wine educator Kyla Peal, line cook Peter Steckler, and bartender turned brand ambassador Jenny Feldt. Here Feldt explains how restaurants and bars are struggling right now and how sheâs able to support them as a brand ambassador. Read her first diary entry . For the most part Iâve been extremely fortunate in my role as a brand ambassador for Grey Goose. After working as a beverage consultant in D.C., I came back to Atlanta in January to resume my role (I had been furloughed earlier in the pandemic). As a brand ambassador Iâm responsible for sharing the story behind Grey Goose with bartenders and vodka enthusiasts, as well as supporting them through different types of educational programming. Basically, that means I am an expert on everything Grey Goose, from production to marketing to cocktails, and the vodka category ....
. In February, Denver restaurants got moved up to 50 percent capacity for indoor dining, and it feels like we might be getting back to real life. For so long itâs been all about the pivots in the kitchenâshifting to takeout, prepping and fulfilling meal kitsâbut lately weâve been focusing more on the traditional restaurant experience. The pace in the kitchen has picked up and weâre putting out more food. It really feels like we might be getting back to normal. We did our first real prix fixe dinner since the shutdown over Valentineâs Day weekend, and even though it was freezing cold we were booked. With 50 percent inside plus the greenhouses outside, it was nuts. We got to work with some really high-end products too, like Wagyu strips, lobster tails, black truffles. It was a lot of fun to play around with those ingredients. It had been a while. We knocked it out of the park, and we got great feedback from guests. ....
In her first Restaurant Diary entry, Jenny Feldt talks about her decision to step away from the bar and return to Grey Goose as a brand ambassador. ....