Times are changing, and kitchen dynamic allover the country is evolving. Racial and gender barriers are crumbling every day. Equality in the kitchen is no longer a goal; it’s a reality. Read More

ANDREA’S JOURNAL By Andrea Bergquist

Spring is rapidly approaching and it’s time for us to begin thinking about how Red Rooster‘s menu will evolve to mirror the changing seasons.

We’ve been testing out our latest dishes by making them Read More

By Andrea Bergquist

The story-telling behind food has been one of the most motivating factors for how we structured the menu at Red Rooster. Read More

It’s hard to find a culinary team like the one we have here at Red Rooster, and I can’t even begin to express my appreciation for them. Read More

The gentleman I mentioned in last week’s entry, the vegan who came to the pass and stated there was nothing on the menu he could eat, he speaks for an ever-growing segment of the population.

It inspired the Warm Roasted Barley entree currently on our menu and I’ve made a promise to Read More

Hiring good, hard-working cooks has been a struggle for Red Rooster. Don’t get me wrong – we definitely have a solid, committed, passionate team of people currently in place, but with lunch and brunch now going strong, we’re practically open around the clock and need more hands in the kitchen. Read More

Some people like to climb the Himalayas or go white water rafting for thrills. I get my kicks by cooking for people. I absolutely love it.

And no, it’s not because of some maternal instinct in me, urging me to care for and nourish others. Read More

Now that long-anticipated Red Rooster Harlem is open, you might be curious to know about what it’s like behind-the-scenes.  Our incredibly talented executive Chef, Andrea Luz Bergquist, will be sharing her journal about life in the restaurant every Tuesday.

Andrea’s Journal

I’m Andrea Luz Bergquist, executive chef at Red Rooster.  I work with Marcus to develop the menu as well as manage and guide our staff.

Read More