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The journey to a plate starts with the most crucial step—brining the chicken. This process is incomplete without a basic brine consisting of water, salt, sugar, citrus, and mirepoix, steeped in tea for added depth. After a 24-hour soak, the chicken is ready for the next phases: deboning and paillard preparation. The chef explains the technique of pounding the chicken flat, ensuring that the skin remains intact to lock in flavors and juices during the cooking process.
Chef Ben, who joined the restaurant at a young age, has honed his skills over four years, transitioning from a salad station to mastering one of the most nuanced stations in the kitchen. His growth exemplifies the restaurant's commitment to nurturing talent and the importance of hands-on mentorship in the culinary world.