Pre-shift is an important part of daily restaurant operations that occurs before each service, led by chef de cuisine Bradley Herron and management. Among other things, it’s a time to have front of the house staff taste and learn about new menu additions, desserts, and beverages so they can pass along accurate information to diners. On Saturday night, sous chef Thomas came out of the kitchen for a moment to share how his smoked head cheese came to be.
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Chef/Owner Michael Schwartz
Michael's Genuine Miami
The Cypress Room
Restaurant Michael Schwartz
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