What goes on behind the kitchen doors at Commander’s Palace?
Yes and No
The doors to the dining room help the staff know which door to go in and out.
Notes in the Pastry Kitchen
Reminders are written on the chalkboard in the pastry kitchen, including, "Cook with your heart, bake with your brain."
Striving for Perfection
Dave Harney on the left in the pastry kitchen, and Daren Perretto and Jason Wells on the right in the main kitchen both working to get the perfect dishes out to the dining room.
Lead sous chef Jason Wells cleans some plates of grits for service.
Cochon De Lait Eggs Benedict
It's not brunch without benedict, and at Commander's Palace they do it best with pork shoulder.
Steam in the Kitchen
Steam rises from a giant batch of eggs poaching.
To counteract all the cream and butter consumed at brunch, there's also the option of salad.