A Day in the Life: Behind the Scenes at CravinGrill’s Kitchen
It usually takes five minutes to hand a gyro platter across the counter. The majority of people consume it in fifteen. What neither of those numbers shows is the work that happened before the doors opened, which is where nearly all the flavour actually comes from. Mediterranean cuisine does have a reputation for being easy, which in a way it is. It’s grilled meat and warm bread, a great sauce, and a heap of salad. There’s nowhere to hide. If the chicken is dry, or the tzatziki is tasteless, then no fancy arrangement will make it look appetizing. So this is what a service day looks like in the kitchen at CravinGrill, and why a kitchen like this is busiest when the dining room is empty. Morning, Before the Doors Open The doors open at eleven. The kitchen has been awake a good while before that. Marinades come first, because they’re the part you can’t rush. Spice needs time to work into meat, and the difference between chicken seasoned an hour ago and chicken seasoned properly in advance shows in the first bite. The shawarma mix, the gyro seasoning, the blend for roasted cauliflower: all of it gets measured and rubbed in while the grill is still cold. Rice is next. Rice is quietly the hardest thing on a Mediterranean menu, because it has to hold for hours without turning to paste. It needs to come off the heat with each grain separate and still be good at two in the afternoon. Then the volume worked. Cucumbers, tomatoes, onions, peppers and herbs all get broken down by hand. Chickpeas get ready for falafel. Nothing about this part is glamorous, and all of it decides what the day tastes like. The Sauce Station To deepen the understanding of CravinGrill, check the sauces. There are five, and they’re prepared fresh rather than poured out of a catering tub. Thick yoghurt, cucumber, fresh dill and a little garlic – that is tzatziki and it’s the one most likely to go wrong. Too much cucumber and it waters down, too much garlic and it bulldozes everything it touches. The garlic sauce is another beast entirely, the fresh garlic and a dash of lemon, whipped until creamy and meant to complement the charred meat. Combined with toasted sesame and garlic, tahini is the nutty addition that falafel and grilled vegetables really do require. The chutney brings herbs, something sour and something sweet, to lift a plate that’s gone heavy. Next, the hot sauce, chilli and spices with a little crunch, for the people who demand it by its name. Five sauces is five different small tasks each morning. It’s also the fastest method to distinguish kitchen cooks from kitchen assemblers. The Grill Does the Talking Everything else is support. It’s all about the grill. Open-flame cooking is unforgiving because you can’t walk away from it. A shawarma-style chicken requires consistent heat and attention to prevent the chicken from overcooking and burning at the edges. Gyro meat wants proper colour outside. Seafood requires a short window because it can go from perfect to ruined in under a minute. Vegetables require sufficient fire to become charred and sweet but not so hot as to collapse. The smoky edge which people can taste and can’t really describe isn’t a seasoning. What happens when fat turns to flame and the surface melts into a caramel, and only occurs when someone stands there judging it by eye. No timer can do this. At the same time, the cook on the grill is checking on four or five orders at the same time, each in a different stage in their rice cooking and bread heating processes. It’s the hottest, loudest station in the building eight hours straight. Nothing Gets Made Before You Order It There are many kitchens that make plates in advance during slack times. It eases the rush. It also implies that your food is somewhere under a lamp. Everything is made and put together when you place an order at CravinGrill. That is the hard way to plan lunch service on purpose – and that is what comes out in front of you. Bread arrives warm rather than leathery. Salad is crisp because it’s cut cold and then dressed seconds ago. Sauce doesn’t have twenty minutes to soak in the rice and make rice porridge. It will be a few extra minutes at the counter. The gain is that a platter ordered at 6:30 in the evening is the same platter somebody got at noon. Consistency sounds like a boring thing to care about. That’s the whole level! The Lunch Rush Between roughly noon and two, the kitchen stops being calm. Orders stack up from the counter, from pickup and from delivery apps, and they don’t arrive in a convenient order. People ordering a combo platter and a chicken shawarma wrap want very different things from each other. Wraps move fast. Platters take longer, since there are more of them: protein, rice, salad, sauces, bread – all assembled together, so nothing is left to cool while waiting. That’s where the morning’s preparation pays off. Nobody is cutting cucumbers at once in the afternoon. Now the sauces are in containers, the rice is held in stock, and the meat is marinated and on fire, and it becomes pure work of assembly and timing. Service is also quieter in a particular manner after the rush subsides. Mid-afternoon is when the kitchen tops up what’s running low and gets ahead of the evening, because the day isn’t over. The Vegetarian Side of the Line A lot of grill houses treat vegetarians as an afterthought and hand them a side salad. Half of CravinGrill’s platter menu is meat-free, which tells you somebody actually thought about it. Falafel is the test case. Done properly it’s crisp outside, green and soft inside, and it has to be fried to order or it turns dense. It comes with hummus, warm bread and a proper
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