Part 8/10:
With orders flying in and tables bustling, the kitchen runs like a well-oiled machine. The chips are down, and amidst the organized chaos, Simon and his colleagues focus on ensuring the signature fried chicken meets the standards they've set.
Success on this first night doesn't merely equate to a smooth service; it hinges on a continued commitment to adaptability and improvement. As each order of chicken emerges from the fryer, a sense of accomplishment blankets the team.