A new year of Meat School is in session! This spring, participants can explore specific special interests in butchering and charcuterie....
July 17, 2012
Tale Tuesday: Boca bites Goose
There may be lots of bus boys who dream of being chefs, but former busy boy and current chef-owner of Cincinatti's Boca David Falk realizes that even after culinary school, world traveling, and kitchen stints under the likes of Charlie Trotter, his goals are pretty much the same as they were back in his bus boy days.
Much of his Boca's success is tied to anticipating customers' needs, going above and beyond to ensure guests' superlative experience, and making sure staff and customers alike are having fun. Falk knows whether you're filling the plates or carrying the empty ones back to the kitchen, "you're creating mutual life experiences," he says.
From the front of the house to the back of the kitchen, Falk plans an evening at Boca the way a bus boy might through a party. (Granted, a serious bus boy who has traveled and cooked all over Italy...and opened his own award winning restaurant group that continues to carefully, thoughtfully expand.) Cooks plate raucously flavored dishes in simple, artful arrangements. Staff are excited about service but professional. Bar tenders pour quirky but inspired bottles. Falk tends to hire folks who enjoy throwing a party more than attending one, and their collective talents--from bus boys to top chefs--help everyone around the table feel like the guest of honor at this festa.
Boca's newest addition to their line up of fete fare showcases the same commitment to a delicious party for the palate. Their antipasto platter features Smoking Goose Saucisson Rouge, Lardo, and Salame Piccante right now, but the party's never over since the platter's contents will constantly rotate.