PIOCHE FOOD GROUP – Fruitland, New Mexico
As my friend and retired restaurateur Tom Hamilton and I watched the Pioche family prepare a meal for some twelve guests, we both marveled at the quiet efficiency of the kitchen. A veteran of decades leading highly-regarded kitchens, Tom related that most kitchens are a loud and frenetic hive of activity amped up to high volume. Communication among kitchen staff is an absolute must to ensure synchronicity, especially when multiple courses are being prepared. Instead of the characteristic chaotic din of most restaurant kitchens, the Pioche family worked in harmony, focusing on the quiet, efficient, and harmonious execution of the multitudinous tasks involved in the preparation of a nine-course meal. It probably shouldn’t have surprised us so much that the…
