Joining the blogging ranks of the world to show my experiences opening a resort in the Bahamas. Don't think this will get as many followers as L2O's blog but we'll see. Going to mainly concentrate on the food coming out of the kitchen but I'll try to get some lifestyle photos between my 14 hour days in the kitchen.
The island is gorgeous, and it reminds me a lot of Panama and Colombia. It has a very tropical environment and a piece of the jungle has been cut out for this resort. The main draw is fishing and hopefully I will get a little time off to get out there to get some fish in the kitchen. The people are super laid back and the catch phrase I keep hearing is "No Stress." The normal adrenaline filled kitchens are a 180 degrees from this place. Just doing my best to get them to adapt to me while adapting to them at the same time.
The kitchen is pretty well equipped, as long as I have a Vita-Prep I will be just fine. I have a cryovac machine, but going to have to kiss some ass to get an immersion circulator. They did a pretty good job getting this place dialed in, and I have worked in more ill-equipped kitchens so for being on an island I'll keep my mouth shut. Tomorrow is a big day and I have two boat loads of stuff coming in from Nassau and Miami. When did I place the orders for everything to get here? Monday!! That is a huge challenge and the fact that my food purveyor in Nassau doesn't even carry the most basic ingredients like Cilantro it seems like everything is special ordered. At this point flying my stuff FedEx from the Santa Monica farmers market doesn't seem like such a bad idea. The guests arrive on Tuesday and chances are I will be trying to swim back to Miami.
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