Been a few months since I've posted, and admittedly I'm swamped with life. In kitchen terms... In the weeds! Moving the family to Nashville TN, selling a home, convincing my wonderful and supportive wife that this is the right move, all at the same time that I'm starting my new gig as one of the executive chefs of the 17th largest hotel in the world.
Many moments I've questioned my choice to leave Boston, leave a wonderful hotel and great kitchen team. But then it hits me.... The progression of ones career is parallel to the progressions of ones food. More and more I'm starting to understand that my food is an expression of my life, my experiences and my vision of my future.
Today I'm running 3 busy restaurants ( 4 once the weather is back to normal, although still don't know what that means here in the south as it was 77f on the 6th of November?!) which all are the complete polar opposite of each other. European gastropub pub, southern BBQ and Casual American. Every day having to mange 3 concepts 30 cooks and several chefs as well as balance my palette to be able to understand each cuisine and it's balance of flavor , texture and visual presentation.
Jumping from a refined dish of ala minute smoked Carolina grouper with several winter parsnip textures, Parsnip cider and mushrooms to The real deal hickory smoked 14 hour beef brisket and collards can be in my opinion chaotic to the palette and brain. Doing it 30/40 times a day, well I'm definitely challenged on a day to day.
But this is what being a chef is all about to me. Developing and perfecting the teams attention to detail, commitment to their craft and pride in not only the food we are serving but in themselves as cooks and chefs.while providing unsurpassed dining experiences to thousands of people a day.
We are starting menu tastings this week, allowing me to put my touch on the concepts here at Gaylord Opryland, allowing me to make this my new home and build a new family.
I hope you'll follow me in this journey to show Nashville and the Hospitality world that we are the real deal. No one is doing what we are doing as a team. From our baking and pastry dept. to our convention chefs hosting meals for upwards of 7000 people with food that will blow your mind. A team of amazing sous chefs and chefs who all are cooking from scratch using the areas finest ingredients and providing some of the best dining experiences in this country... Our commissary team, who is helping us produce food that no one else can provide, from scratch and from our experiences in life. Each one of us, together are using our life experiences, our skill and our love for food and making people happy while striving to be number one in F&B at our resort and convention center in the country. Together we are opryland and we hope to see you in TN!
Follow me on my new journey... On twitter @chefrichgarcia. Instagram @chefrichgarcia and here on chefsdailyfoodbank.com