Ralph Beach

ive been the sous chef at estuary now for about 6 months. im in charge of ordering fish, produce, and dry good. along with making sure food goes out to our standards. we change menu items about once a month and i help with new creative ideas in doing that. i am currently still here and do enjoy it im just on the hunt for more tho.

I have traveled across the country as a Chef with AMECA preparing 4 to 5 meals a day for bands, artists, production team and venue events. Recently I returned from my 2nd tour with Trans Siberian Orchestra. I'd wake up at 4 am in a new city nearly every day, we traveled with a kitchen that had to be built at every venue. Breakfast was out at 7am, lunch out at 12 noon and dinner at 5pm. In addition I prepared the dressing room charcuterie boards and other requested nosh. We prepped and cooked same day, then closed down the kitchen and packed it up, ending the day between 9 and 10pm.

I started at the Columbia being the only english speaking chef. From the start it was a challenge to communicate with other kitchen staff, but in no time we worked out a way to understand one another. I was in charge of the grill station. My duties included stocking what was prepared for my station, working and controlling tickets as they came in.

During my time at Berns I worked at the fish station. When my shift started I'd take stock of all the fresh fish and seafood brought in for that night and plan for the nights portions . Throughout the night as it went on I would push out tickets as well as do slight prep for the next day. During the shift I would do things such as shuck oysters, make tartar, stuff shrimp and fillet fish. I ended each night off doing an inventory and seeing what was needed for the next day.

This was my first big kitchen job where i studied under a dietitian. My roll was to come in and start prep. We would do 200 pounds of chicken some days and 100 pounds of onions some days, its also where i learned bulk prep. I moved up and began running there food truck as well with still shadowing the boss. She taught me how to weigh out, measure, and count carbs, fats, proteins and so on. As well learning about all the different diets.