This article was originally published in UCSB’s ‘The Current‘.
It’s 12:34 pm in The Club & Guest House kitchen and the Wednesday lunch rush has just started. As orders come in, Chef Hayden Dozier switches quickly and seamlessly from preparing the dough for pear tarts for a Friday event to pitching in on today’s orders. He dishes up a bowl of soup, deftly adds a parsley garnish, then puts the finishing touches on a plate of appetizers before handing it to a server, who swiftly carries it out to the dining room.
“It’s a team thing,” said Dozier. “Everyone in here has to be doing exactly the right thing at the right time. And if you’re standing around in the kitchen, you’re doing something wrong.”…