Hustling through the kitchen door with dinner plates in hand, one of the team members stops dead in her tracks when she hears me shout,
“Wait! Get back here! That plate does not have parsley or pepper on it!”
I quickly grab a sprig of parsley to strategically place it next t the main entree and crack fresh ground pepper around the white edge of the plate. In the cafe we worked at in Australia, everything got a quick sprinkling of fresh ground pepper on it as I clearly remembered our cook yelling out after me if I grabbed a plate too quickly, “Get back in the kitchen now!” I didn’t think too much of it at the time, other than I was damm well sure I didn’t take a plate out before it had pepper on it, but now as managers, cooks and Inn Keepers at Seyon Lodge, I am keenly aware of how each plate looks when we serve it to our guest. In my role I’ve had a chance to learn more about organizations like Vermont Fresh Networks, Black River Produce, our own organic garden and shopping practices.
Here is just a quick glimpse into some scenes of gathering and serving food at Seyon this season: