The modern idea of a restaurant, as well as the term itself, appeared in Paris in the 18th century. The then new kind of eating establishment had separate tables, a menu and was specialized in soups (till then their existence was predicated on health, not gustatory requirements) and were said to be restaurants, or in English “restoratives”.
In the US the actual term “restaurants” did not enter into the common parlance until the following century. Prior to being referred to as “restaurants” these eating establishments assumed regional names such as “eating house” in New York City, “restorator” in Boston or “victualing house” in other areas.
As of 2006, there are approximately 215,000 full-service restaurants in the United States.
A CHEF’S LIFE
Being one-of-a-kind restaurant means having full control in front of the house and back of the house, serving guests with pleasure and carefully selected dishes while being creative to get complete attention and consistency of the customers. That’s where Bistro 399 was invented, and this is its story behind your served meal.
Location: Garfield, New Jersey.
Garfield grew rapidly from a textile manufacturing community of woolen and silk mills to other diversified businesses in the 20th century. It’s called The City of Champions because starting from 1939 Garfield High School Football Team was National Champion and so were other heroes in the modern history. The city is located 12 miles west of NYC and its county is at the top corner of New Jersey.
Leading roles: Chef Dejan Mileski
Chef Zharko Avramoski
Both have several mutual interests – the native country Macedonia, the early appreciation toward the cuisine art and the delicate independence of making creative dishes as it stands in their moto. Both have gained education and work experience in the New York restaurants and both have always dreamed of owning their kitchen where having a partner is just as simple as placing the cutlery for every meal but just as complexed as catering the perfect dish for every guest.
The beginning of each day at Bistro 399 starts here:
It’s 8:15 am
Both chefs are at the market, collecting fresh produce.
Later, they are the ones who turn the keys in the lock of Bistro 399.
First steps are in the office, typical administrative but inevitable organizing tasks.
It’s time. Our first coffee and the pre-shift meeting. Everyone is gathered, the waiters, the bartender, the kitchen assistance. It happens to be the most productive way of brain storming ideas and classic everyday activities everyone should do and know.
(…to be continued…)