Fidel Caballero
Thanks to The Bear, the general public thinks they know what goes on in a restaurant kitchen. But there’s a lot more to running a restaurant than yelling “corner” and “yes chef” during service. We spent a day (and two nights) with Fidel Caballero, chef-owner of Corima, to see what the job actually looks like, from prep to close and everything in between. It’s a long one.
Breaking Down With Caballero
“After two and a half years, it’s time for a change. We decided to replace our wooden square pass with two stations to improve the flow of the kitchen and open things up toward the dining room. I want us to feel more connected to our guests.”
“Pancetta isn’t the only one tired today.”
“Starting the day with my usual farmers market run. Seasons are finally shifting and fall produce is hitting the market (and our menu).”
“Getting to work in 12 minutes on wheels every day. One of the best decisions I’ve ever made. She’s beautiful. @onyxbikes”
“Meeting with Pierless Fish. Getting my hands on these beautiful fish for some new dishes we’re working on.”
“First day with our new kitchen pass. Figuring out stations with the team.”
“Prep is underway for tonight’s buyout, and our second Mill is already full.”
“A quick photoshoot for Mill’s Make Food Not Waste Restaurant Week. We put together a three-course menu using ingredients from start to finish and trying to let as little as possible go to waste.”
“A late bday gift from the team. It’s time for “La Familia” meal.”
“Mise is ready for tonight.”
“Preshift. Jorge, our GM, is out of town this week, so Sofia is in da house. Be ready, you all.”
“Dinner starts. Time to put the new pass to work.”
“Well, that’s a wrap. And guess what? We’ll do it all again tomorrow.”