It's a lot of pressure trying to open a restaurant, let alone a second one. But there are parts of the process that I am enjoying. The one thing that I'm surprised I am enjoying, is building a team of people that I want to work with to make this dream a reality. There are some people out there that are smarter then I am, braver then I am, easily more fun then I am and I want to work with them. I'm going to get that opportunity.
The other thing that is no surprise at all is I'm enjoying working on the menu. George and I have a pretty clear idea about what we want it to look like, or should I say taste like. I want to describe how this feels: Let's say that Prairie Grass Cafe isn't containing the excitement and joy we feel about food. It is spilling out into the new space. It's a collaborative effort of our kitchen team, George and myself sharing old and new ideas; cooking skills and techniques that are just too much fun to not share. Prairie Grass is gathering energy and excitement from the process. Each day is a good day at PGC in Northbrook, IL.
Opening a restaurant is a learning experience that spikes the curve. I'm really grateful for George's steady approach to things. His style of "working through decisions" gives us the time we need to make the right choices not based on quick judgment but based on careful thought. Not my style, but a good lesson to learn! So, we are going to get this next place open and have a good time doing it. Maybe we will make a living out of it along the way too.
Filed under: being a chef
Tags: chef Sarah Stegner, Northbrook, prairie fire, Prairie Grass Cafe
