Chef de Partie Kendall Ross is a graduate of the ACFEF apprenticeship program at at The Broadmoor Hotel & Resort, Colorado Springs, Colorado. Since graduating from the apprenticeship program, Ross has staged in acclaimed restaurants and is part of a traveling culinary team that cooks for musicians Cyndi Lauper, Rod Stewart and their band mates at a different location each evening. Interested in an apprenticeship? Visit our website for more information.
We arrive at the venue and unload the kitchen: flat top and induction burners set up, ovens turned on, prep tables set, and pots, pans and china are unpacked for service.
Breakfast prep begins with simple breakfast sandwiches.
Breakfast is served. Lunch prep begins, which is usually something simple: an entrée and a vegetarian option.
Lunch is served buffet style . The focus immediately switches to dinner. I start on large tasks: braises on the menu go in right away. I butcher the meat and make a sauce from the trim. Fish is fabricated from whole. Side dishes, garde manger platters, cheese boards and dessert is prepped.
A special meal is prepared and plated for Cyndi Lauper.
Dinner is served. We serve four entrees every day: a poultry, other meat, fish and vegetarian dish. We serve sides and a starch and service runs until 8:30.
Breakdown begins: I clean equipment and dishes, and pack cases, with a few pieces of equipment reserved.
I’m finished cleaning and packing and watch the show from the side stage.
We cook and plate a special meal for Rod Stewart. I clean up and head back to the tour bus where after-show food is provided, as well as a nice selection of beer and wine.
Check out the latest issue of Sizzle magazine featuring Chef Lorena Garcia, tips on work-life balance for chefs, menuing “trash fish” and recipes for Korean Kalbi, cultured butter and more!