How Chef Erin French Gets It Done

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How Chef Erin French Gets It Done
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Erin French is the four-time James Beard award semifinalist behind the Maine farm-to-table restaurant The Lost Kitchen. She’s also the author of the forthcoming cookbook Big Heart, Little Stove. Here, how she gets it done.

Erin French had her first restaurant job at just 14 years old, helping her dad out behind the counter of her family’s diner. By 2013, without any formal training, French was being invited to host dinners at the James Beard House. As she’d later detail in aher house, her marriage, custody of her child.

I get to the restaurant by about 8 a.m. Since COVID, we only do dinners on Fridays and Saturdays. The week starts revving up and it gets busier and busier. Once you’re hitting Thursday, your heart is pounding, getting ready for Friday. It’s two 17-hour days in a row of work. Then there’s the Sunday crash, where it’s sleeping in as late as your body will let you.Breakfast is hard for me. I dream of getting up and being like, “I have enough in me to make a smoothie.

Even though I do it professionally, I don’t feel like a chef. I’d rather be called a hostess, which sounds like it’s dumbing it down a bit. But I’m proud of the way that I make this room feel and the food that we put together.

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