6/13/2013 09:58:00 AM

A Day in the Life: Drink.Well's Chef, Jeremy Bruch

When Jeremy Bruch, aka Jrm, talks, you listen. The wild but calm-mannered chef at Drink.Well has many stories to tell. A longtime musician, he has played with musical groups like What Made Milwaukee Famous and Grupo Fantasma (the latter of which he was in for nine years), and for the past 16 years he’s been playing drums with local legend Graham Reynolds. He's also owned his own catering business and worked for many Austin restaurants.

Of course, cheffing and playing music aren’t enough, so Jrm also moonlights as a video editor. Oh, and he made a YouTube cooking show starring his truly. Despite his many accomplishments and busy schedule, the chef is down to earth and a pleasure to talk to. Here’s what his day looked like earlier this week.

9:00 Very annoying/encouraging custom alarm tone of Andy Dick singing goes off.  Snooze promptly hit.

9:10 - 9:45 Second alarm, feet hit the floor. YNN, CNN and the Adam Carolla podcast all in rotation. Caffeine and E-cig while studying the sales reports for last night's service at Drink.Well. 9:45 - 10:55 Harvest jasmine blossoms from the garden and stash in the freezer for ice cream and other culinary/mixology experimentation.

10:00 Scoot to Drink.Well. and fire up the kitchen, greeting each appliance as I enter, a la Kyle Kinane. Review closing checklist from the night before and prep list for the day.

10:15 - 3:00 Prep cook Samara arrives. Deep prep, receiving produce and pantry orders. Wrap up prep and get ready to set the line.

3:00 - 3:30 Line gets set for service, and Samara and I have a quick sit outside where I inevitably pluck an unripe prickly pear from a neighboring cactus (again), unfurling a menagerie of obscenities (again), knowing that I'll be spending the rest of the day feeling the hundreds of microscopic prickles that have now upholstered my fingertips (AGAIN).

3:30 - 3:55 I head out shopping for items to test out for the coming summer menu, weekend brunch and other specialty items (smoked pork jowls, kimchi, sweet rice flour).

4:00 - 5:00 Doors open and service begins. Samara and I move to the line and start taking the first batches of tickets till my PM line cooks arrive.

5:00 - 7:15 Line cooks Colby, Kaycee and Isaac arrive and take over service while I leave early to do a recording session with Graham Reynolds, laying down drum tracks for his country album.

7:15 - 8:30 Reading by the pool, alternating between How to Win Friends and Influence People and The Sorcerer's Apprentices; A Season In the Kitchen at El Bulli. More summer menu planning and constructing menus for coming special events at Drink.Well. Lots of scribbling on a clipboard and breaking to take dips in the pool.

8:30 - 10:00 Sun is down and I head inside to do a little video editing for a friend's commercial and some electronics repair on a vintage synth that was left DOA at my door. I spend the first ten minutes with magnifying loupe glasses and tweezers, removing the prickles from my fingertips so I can work Final Cut Pro and a soldering iron, cursing my stupidity for doing this to myself.  Again.

10:00 - 10:45 Head back to Drink.Well. to see how service is going and get eyes on produce ordering for the next day. Prep list is made, and I have my shift drink at the bar, thank my crew, and head home.  

10:45 - 2:00 Tres Caballos reposado and whatever movie Colby has deemed my homework for the evening. Tonight it was The Other Guys, and I was laughing so hard that it took me three hours to watch it due to constant pausing and rewinding.  Realizing I've also gone through half a liter of tequila in the process, I chug water and my head hits the pillow.  


Post a Comment