Chefs Feed: Opening Night at The Progress
Chefs Feed visits The Progress for opening night.
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[NOISE] So welcome to the opening night. Whoo hoo! Whoo
hoo! [LAUGH] So we're hovering at about 73 right now.
That'll probably grow [INAUDIBLE] wants to do 80. Lighting is
so critical and so [INAUDIBLE] important. The lighting is okay
here, right? Okay, you guys know these dishes. Front of
the house, you've got an incredible kitchen backing you up
out there, we can do anything. Kitchen, you've got an
incredible front of the house out there who's going to
make you guys look real good in your food. All
right. Super important that we work together as a team.
Let's kill it tonight. Hi there. This is actually the
first night where we are opened up to the public.
You're some of our first guests, welcome to the project.
Yeah. So the menu is here for you. You guys
will go through, work together. [CROSSTALK] [CROSSTALK] Good to see
you. Is the gluten free version also vegetarian? [CROSSTALK] This
is turning into like a LA Story moment. Whoa, that
oven is really powerful. They're okay, they're okay. Yeah. We're
still working on how to [CROSSTALK] We're having fun with
it. We're trying to figure out our lane work back
here because it's like, what are we doing? Deer in
a headlights. If you to table. [CROSSTALK] How was it?
[CROSSTALK] [LAUGH] Don't hurt yourself. [LAUGH] Nice to see you,
happy holidays. You guys are so busy right now. Not
bad for a first night you guys. Not bad at
all. But I just don't want somebody who's coming in
as a vegetarian. Well, and like, me I was only
able to eat four out of the eight dishes that
my table ordered. We've got to supersede expectations. I think
we do need an alternative. Okay, guys let's hit the
road. Cleaners are here, we're all tired. [SOUND] I love
coming out and just staring at it. Four years in
the making and we've got this whole building, the whole
upstairs. Think we're ready for a sign or what? [SOUND]
Let's go All right, let's go home. [BLANK_AUDIO]