vRIKKA continued from page 25
salmon, so his mother made him Saffron
salmon with Jasmine Rice and asparagus. Did
I mention he is seven?! As his Aunt, all I can
say is I pity the young lady he selects as I am
not sure anyone will compare to his Mother’s
cooking!
By the way, if you are wondering what is
meant by someone being a “foodie”? As Chef
Rikka indicates “A ‘foodie’ is someone I want
to cook for because they aren’t afraid to try
new things and be adventurous with flavors,
ingredients, preparations, and costs.”
Of course, with any profession there are positives
and negatives. Like any artist Chef Rikka has
her share of pet peeves. “When someone asks for
substitutions it changes how the dish was concepted
and meant to be enjoyed. Or when someone asks, ‘is
it good?’ which is a slap in the Chef ’s face, basically asking them if they
know what they are doing.”
“Another frustration” she says “is when people do not RSVP on
time. When you have an RSVP that means we have a limited number
of seats or need to prepare to shop for special ingredients. If you RSVP
late you cause the kitchen to have to reconfigure their plans to make
sure that all guests for the event can be served the
same dish.”
Chef Rikka says “It’s one of the hardest businesses
you can be involved in. You are working a lot of
hours, on your feet most of the time and constantly
multi-tasking: knowing when to fire dishes,
being able to read ten tickets and get it out at the
same time. Each table that comes in is a unique
experience that you have to be in tune with and
assure your staff is meeting guest expectations at
all times.”
Overall, the positives outweigh the
negatives. “It’s a unique industry because no
matter how tough it can be, we form close
relationships and friendships with our patrons.
We have met people in the community we would
have never known had it not been for opening Willa B’s.”
What’s next for Chef Rikka and the business? “We are working
really hard to build our catering business. n
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