What does it take to run an ambitious restaurant, especially one like Wherewithall, where the four-course menu changes every week?:
Wherewithall's chef de cuisine Tayler Ploshehanski does everything from ordering ingredients and creating the menu to plating food and stepping in to aid her line cooks. Photo: WTTW/Kathleen Hinkel
Meanwhile, Wherewithall’s chef de cuisine Tayler Ploshehanski is busy ensuring that the courses of her prix fixe meal are artfully plated, expertly cooked and seasoned, and reach each table at a reasonable time—while slotting in space for her four cooks to prepare a la carte items such as lollipop chicken wings for the bar and patio.
On a typical day, Ploshehanski gets to Wherewithall around 11:00 am to accept orders of ingredients as they arrive. Her cooks arrive at 1:00 or 2:00 pm, depending on the requirements of the day. While Ploshehanski returns to helping out her cooks and testing components of the menu, Line begins printing individual menus with dietary substitutions for each dining room reservation, and attaches a chit with any notes about the guest: if it’s their birthday, or whether they ordered a special drink last time they were at the restaurant, or expressed interest in an unusual wine.
Ploshehanski expedites during dinner service, using a grid, pencil, and colored markers to ensure every dish arrives on time. Photo: WTTW/Kathleen Hinkel
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