First of all, I have to say that I feel very priviliged and honored to be part of the opening team of Comme Ca Las Vegas. It's an experience that I have always dreamed of having. I mean, I am just a normal guy, who grew up in the suburbs of LA. There's nothing really flashy about me. I love food and cooking, like many other people.
My dream was to be the chef of a high profile restaurant and being able to serve great food in one of the most amazing spaces on the Las Vegas Strip.
I am living it.
The opening process, however, isn't the kind of experience that I dreamed it would be. We've had a lot of difficulty getting produce, dairy, fish, uniforms, pots and pans, you name it...we've had trouble getting these things together for the restaurant. We're less than a week away from serving our first external guests, and it's a nerve racking feeling, knowing that we're still missing so many items.
This being said, I do not doubt that we will be successful. We will be... and we will be amazing. I'm blessed to be surrounded by a great team, from the chefs that I have been working with to the "foh", front of the house. That isn't the whole team, though. There's Chef David Myers, and Allie who have helped me through the opening process..and I can't thank Chefs Dong and Eric and their CCLA team enough.
I've been pulled in so many directions during the past couple weeks, that if my partners in the kitchen (Rodney, Aldo, and Ramon) weren't so strong and composed, the whole project might turn sour. I'm very thankful for having these guys on my side.