TRU Restaurant Virtual Tour By Kealan OBoyle Produce

TRU Restaurant Virtual Tour By Kealan O’Boyle

Produce cooler We receive a produce delivery everyday, one of my jobs was to make sure everything was clean and organized while maintaining proper product rotation Herb Shelf We always kept an inventory of twelve or more herbs.

Imported French Cheese Box We had a shipment of French cheeses every week and it would be held in this seasoned cedar box

Chef’s Table Any prep that needed to be done with cold food had to be done on this table in the cooler, from piping out Foie Gras mousse, too picking 3 cases of arugula.

Protein Cooler Hanging up is a variety of charcuterie, including bone-in prosciutto, and a whole side of bacon.

ßCaviar Cage and Truffle Cage Our inventory of caviar, black or white truffles, or any other expensive items are kept in these cages. Prep Cooler Every station had their own shelf, Every label had to be cut at a 90 degree angle and facing out.

Prep tables Prep sink, Ice cream machine, Hobart Mixer, Slicer, Vita Mix, Robot coupe.

Fish and Saucier Station

The window / Expo station

Garde Manger Station

Pastry Chef Claire Crenshaw finishing up her last order of apple beignets for the night

Meat and Saute station

Amuse Bouche- Beef Consume Gelee, with cauliflour puree garnished with a turnip snow man, and black truffle shavings House made White Sturgeon Caviar with avocado puree and hazelnut crackers

Heirloom beet salad atop a green apple gelee with horse radish crème fraiche and ossetera caviar Foie Gras Mousse with caramel popcorn and popcorn tulie