Diamond Kitchen

Food — Tags: — By Crust on July 20, 2009

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The Diamond kitchen is a beautiful little space I had a good time figuring out where everything should go. I made my first menu with help and guidence from lots of people. Bryan spent many hours walking around chinatown with me.
I would say, “But Bryan these ducks aren’t organic.”
He would respond with, “Listen beggar, stop being a chooser. Get the damn ducks!”
He was ruthless with his criticism, and he pushed me to keep doing better. He knows that I would be just as honest with him.
Day after day in China town I would say, “Bryan I don’t want to stop for a beer, you drink to much”
He would roll his eyes and say, “Pot, stop calling the kettle black! Lets go to Boneta then the Heather.”
He helped me tweak the gyoza recipe, many late night folding and frying sessions.

Everyone at the Diamond was so incredibly nice, it was a pleasure to work there. Josh and Sophie are amazing. It took me a while to figure out what the place was all about. It was right in front of me the entire time, it truly is “by the people, for the people.” I wish them all the best.

One Comment

  1. Nathalie says:

    I had a cock jock chef ask me once, to prove a point about his importance to another cook, “Nathalie, who is the most important person in a kitchen?”
    My answer was, the customer.

    Have a great summer looking after your investment.

    You are missed.

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