It was time to find a new family.
I stood across the street from what most chefs in Chicago would refer to as the Mother ship. A house that has birthed so many successful chefs in this city. A school of vegetables that set a new standard for american cooking. It was a restaurant that stood for excellence. I could only be speaking of one place, the house that Charlie built, Charlie Trotters.
From the exportation of beverages switching over to the life of tasty sweets and candies. Little did I know this would be a birth to a whole new kind of calling. Early hours and a spiced sugar levels, becoming a part of Patisserie.
The emblem was polished every day right before service.
The front entrance of the kitchen. Amuse bouch to the left, garmo up front, the hot line to the right, and pastry was located in back
My new home, pastry station.
Hot-line and the lone dish station, Charlie's legendary copper pots. Polished every single night of service.
