Your meal is served....

A plated meal @ Ruth's Chris for a table of 4. This meal consists of 2 Ribeyes (16oz), a Filet (11oz), Lamb Chops (3-5oz), asparagus with hollandaise, sweet potato casserole, corn pudding, creamed spinach, and sauteed mushrooms.

The steaks are only seasoned with salt and pepper and the addition of butter and parsley are made for presentation (steak butter for steaks/ veal butter for chops). The plates remain in an oven reaching 500 degrees and when butter is added, it makes the signature 'sizzle' that represents Ruth's Chris.

The plates are served at this high temperature to allow the meal to remain warm throughout enjoyment.

Inventory

This week in the kitchen allowed myself an opportunity to be present during inventory. The truck with inventory arrived while Chef and I were prepping the kitchen for the night. I was able to observe how to correctly check inventory of restocking the restaurant. We used a clipboard of items that were ordered and matched them to the items that were brought in at the loading dock. The delivery man arrived at the back door which is located by the walk-in refrigerator and freezer. We stacked everything on the shelving and waited until the truck was completely emptied before we began inventory. Everything arrived as expected, in which Chef mentioned that that is not always the case. He stated that problems that may arise consist of an item that was not purchased arriving, missing items, or damaged items. With each of these complications, steps are taken in compromise to provide what is offered to our guests. These steps can consist of going to a local food market to replace an undelivered or damaged item until another delivery is made available.

In my observation of this inventory process, it made me realize how spontaneous procedures in a restaurant can occur but at the same time it remains manageable. At the time of the arrival of the delivery truck Chef and I were weighing portioned beef cuts. But we were able to put our current duties aside to unload and check inventory.

How did Ruth's Chris Steakhouse Originate?

It all started in 1965 in New Orleans, LA when Ruth Fertel mortgaged her home to buy a little steak house called Chris Steak House. Her aspiration in purchasing the restaurant was as a single mother to provide a comfortable lifestyle for her children. She owned, managed, butchered, and fully serviced every aspect of the restaurant single handedly so that she was able to portray her strong ambition to her customers. Throughout the years of providing service, she slowly began to allow family members, then church members, and also regular customers to begin helping her in management and in openings of new locations.

As Ruth desired, the steak house name represents the highest standards of quality, value, and hospitality, all of which allow it to be a high desired steak house.

As of date there are over 125 locations throughout the United States and expanding internationally as well.

My Mentor, Neil!

This photo displays Neil, Ruth's Chris chef, and I hard at work. Neil has been a great mentor in guiding me through the duties, responsibilities, and safety procedures required for being a successful chef. His experience and knowledge in the hospitality industry allow me to gain understanding and importance of the flow of BOH.

Upon our ongoing practices together, Neil has taught me numerous tasks required for his position. Among those duties include preparing seasonings, rubs, and sauces, all of which are specifically designed to create the Ruth's Chris signature flavors.

My Course Beginning

I am arranged to work in the kitchen at Ruth's Chris in Rogers for one night per week. I will maintain the same position and just allow myself to improve my skills with each shift performed.

Working in the kitchen requires a shift beginning 2 hours prior to the doors opening to the public. This time is used for careful preparation for the night. Upon arriving, the kitchen staff receives information of the amount of guests expected so they are able to know how much preparation needs to be one for the evening.

Week 1: During the prep hours I prepared crab cakes, hollandaise sauce, and had 'broiler safety 101'. For business hours I worked with the 2nd broiler which is where the steaks that are cooked Medium Well to Well are prepared.

For the most part it was a slow evening so everything went smoothly. There were 0 customer complaints and the broiler only burned me once so it was a successful shift!

Introduction

Hi, I am Kristi Vidler. I am a Food, Human Nutrition, and Hospitality Admin major at the University of Arkansas. I am completing my degree with this course and an addition of another this summer. Upon completion I intend to relocate to the West Coast in pursuit of an internship that will lead me to a career. I desire to work within a dream of a 5 star hotel on a beach as a banquet/ event coordinator! :) I've never made much use of a kitchen so this course will test my weaknesses and most likely put the staff and guests at Ruth's Chris Steakhouse in danger. But I'll only put forth my best efforts!