The Details

[jogoode]

Thank you for being with us, Richard.

Forgive this question from a novice, but how many covers do you do a night? How big is your kitchen staff? And how big is your kitchen? (I assume big if you have room for a "chef's table" for diners.) I'd love to hear any other logistical details as well.

Also, from where do your staff typically come -- straight from local culinary schools, far off culinary schools, other restaurants?

[Richard Hamilton]

Thank you for being with us, Richard.

Forgive this question from a novice, but how many covers do you do a night? How big is your kitchen staff? And how big is your kitchen? (I assume big if you have room for a  "chef's table" for diners.) I'd love to hear any other logistical details as well.

Also, from where do your staff typically come -- straight from local culinary schools, far off culinary schools, other restaurants?

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No problem with the question:

My kitchen staff is about 20-25. We are primarily dinner only off season and lunch and dinner plus an additional restaurant in the summer

The Spiced Pear seats about 65 and on weekends we turn twice to two and a half times. Weekdays we turn one and a half times

The kitchen is small by hotel standards. I have a custom stove made just for me at the heart and its beautiful. We have an additional prep kitchen, chocolate kitchen and garde manger areas as well as seperate pastry.

Does this help?