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Growing up my favorite breakfast item was French Toast. I guess I have a bit of a sweet tooth because I remember really going heavy on the syrup. Occasionally in the mornings before heading to high school for the day, I would meet up with friends at two iconic New London breakfast spots that are sadly no longer around, the Royal Diner on Broad St. and Jack's Place on Montauk Ave. This was still the era of the diner and I remember also going to Bee Bee Dairy and Goldy's on Colman St. from time to time. I think that bread pudding really reminds me of a delicious, thick, French Toast, and that is why it sticks out as such an incredible dessert.
Growing up my favorite breakfast item was French Toast. I guess I have a bit of a sweet tooth because I remember really going heavy on the syrup. Occasionally in the mornings before heading to high school for the day, I would meet up with friends at two iconic New London breakfast spots that are sadly no longer around, the Royal Diner on Broad St. and Jack's Place on Montauk Ave. This was still the era of the diner and I remember also going to Bee Bee Dairy and Goldy's on Colman St. from time to time. I think that bread pudding really reminds me of a delicious, thick, French Toast, and that is why it sticks out as such an incredible dessert.
The Seaman's Inn in Mystic (now Latitude 41) at Mystic Seaport was the second restaurant I worked at. This was in 1995. I was a prep cook working in the basement prep area for the banquet department. I think that sometimes we think of one or two moments that help shape our lives, but in reality we are guided by many people and decisions we make over a long period of time. There, I got the chance to work under two graduates of the C.I.A. and they were instrumental in pushing me towards taking this career seriously and pursuing higher education. I cannot thank them enough!
The Seaman's Inn in Mystic (now Latitude 41) at Mystic Seaport was the second restaurant I worked at. This was in 1995. I was a prep cook working in the basement prep area for the banquet department. I think that sometimes we think of one or two moments that help shape our lives, but in reality we are guided by many people and decisions we make over a long period of time. There, I got the chance to work under two graduates of the C.I.A. and they were instrumental in pushing me towards taking this career seriously and pursuing higher education. I cannot thank them enough!
Chef Beplat
I especially remember one time that the Banquet Chef asked me if I wanted to accompany him to a charity event that was being held at the Port N Starboard at Ocean Beach Park to help serve. I was so honored to be asked. I thought, "Who am I?" and at the time thought it was the coolest thing ever. It was called the chocolate challenge and we were serving our signature chocolate bread pudding from the restaurant alongside other area restaurants. When presented with opportunities sometimes just say "Yes" and you will be rewarded.
I especially remember one time that the Banquet Chef asked me if I wanted to accompany him to a charity event that was being held at the Port N Starboard at Ocean Beach Park to help serve. I was so honored to be asked. I thought, "Who am I?" and at the time thought it was the coolest thing ever. It was called the chocolate challenge and we were serving our signature chocolate bread pudding from the restaurant alongside other area restaurants. When presented with opportunities sometimes just say "Yes" and you will be rewarded.
The event stands out in my memories for a few reasons. First, I think that the bread pudding took 3rd place at the event and was mentioned in the accompanying article in The Day. Second, this was at the very start of Foxwoods becoming what it is today. Their food service department had rapidly expanded (taking many of the best area cooks from local restaurants who were looking for better pay and benefits) and they had a fantastic display of chocolates for the event. I am pretty sure that they won. The front page photo (probably in the region section) shows their display, with myself and the chef standing in the background chatting as we were the table directly to their right. Funny.
The event stands out in my memories for a few reasons. First, I think that the bread pudding took 3rd place at the event and was mentioned in the accompanying article in The Day. Second, this was at the very start of Foxwoods becoming what it is today. Their food service department had rapidly expanded (taking many of the best area cooks from local restaurants who were looking for better pay and benefits) and they had a fantastic display of chocolates for the event. I am pretty sure that they won. The front page photo (probably in the region section) shows their display, with myself and the chef standing in the background chatting as we were the table directly to their right. Funny.
Chef Beplat
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