On December 4th and 5th I collaborated with Fin Izakaya to do a exciting ramen "battle". The theme was myself and their resident ramen guy would each do a bowl (2 small portions for each guest) and they could vote on who they thought was the best. My bowl was a cream chicken base with foie gras dumpling, and foie fat to finish, sous vide chicken, leek and Korean sea weed crumble. I was overwhelmed by the support I got from friends, family and George Brown Faculty and students. We did 170 + bowls of ramen over the 2 days,; not to mention the big line ups for most of service. This event inspired me to keep growing my ramen brand and continue to do pop ups in this great city of ours...stay tuned!!
I was lucky that a Chef buddy of mine was looking to change up a not so busy restaurant within his F & B group and he tells me he want to do a Ramen Shop. At first I thought he was joking, but further discussion assured me that he was very serious about this endeavour. After pinching myself (dream gig no doubt) I got down to the what broth base I would do, drafting the menu, and general organization when changing a restaurant's identity. Fast forward 2 months later and this baby was up and running. I went for a bowl of ramen and was very pleased with the product and the steady customer flow as well. One of the cooks told me business was very good and they sold over 400 bowls on boxing day. I couldn't ask for more then a consistent bowl of ramen with a steady customer base. Until next time to all the ramen heads out there....
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AuthorWrite something about yourself. No need to be fancy, just an overview. CategoriesArchives
June 2016
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