By Brendan Perkins, French Lick Resort Marketing Department
* * *What does the busiest day since 2019 at French Lick Resort look like?
Pretty much a blur, honestly. But here’s what I remember of
Eventageddon, aka December 3rd at French Lick Resort.
Which is why I’m here.
You can usually find me behind a keyboard in the resort’s Marketing Department but today I’m scurrying around West Baden Springs Hotel trying to assist — or not screw anything up, at the very least — wherever necessary during this private event of about 900 guests.
Helping make beds (tight fold on those corners, just like a Christmas present). Setting out salads (lettuce wedge at the bottom) on some of the 93 tables set up across the atrium. Handling dozens upon dozens of hot plates in the kitchen (please, God, don’t let me drop anything). From lighting candles on the tables beforehand to clearing wine glasses and empty bottles from the mezzanine afterward, hundreds of us are constantly moving with one semi-chaotic yet like-minded mission: See something that needs done, jump in and help.My stint making beds and tidying rooms was supposed to last a little
longer. But our housekeeping staff, being the absolute rockstars they are,
finished up early on flipping every room in the hotel to be ready for
check-in that day — that’s 243 rooms at West Baden Springs Hotel, plus an
additional 120 rooms over at French Lick Springs Hotel for this group. (Now’s a
good time for a friendly reminder: tip your housekeepers! Not just here, but
everywhere you stay. Without a doubt, the unsung heroes of the hotel industry.)
Things start picking up at the next stop: concierge.
“I’m already to 10,000 steps for the day,” our concierge
Candis tells me. Oh, and it’s only 3:15. Candis looks like she could go 10,000
more, easy.
I’ll never complain again about being busy.
Especially not after a cameo in the kitchen to assist with plate-up.
Plate-up is the behind-the-scenes moment I was most curious
to see, because how on earth is it possible to cook for 900? West Baden’s
executive chef, Ethan, has the kitchen staff huddle around and provides
a demo of what every plate should look like. A swirl of mashed potatoes (yes,
made from scratch) in the center of the plate, two roasted carrots on top of
that, a filet and chicken breast tucked on each side, a drizzle of cream sauce
and natural jus on each. Voila! Looks so easy.
Now just make 900 of ‘em.
Everyone has a specific task in this well-oiled assembly
line. I’m on garnish duty and get to finish each plate with some diced red
peppers and parsley. I wish it were as easy as channeling my inner Emeril and
feeling like some fancypants chef with my sprinkling techniques, then BAM! I
get entrusted with a more crucial job. The finished and covered plates are
stacked four high onto a cart, wheeled through tight quarters and around sharp
corners, and loaded into large warming boxes before they’re served.
Yep. I’m on that detail. This has serious droppage and breakage
and humiliation potential written all over it.
But as the fate of hundreds of hot plates and hungry guests rests in these sweaty palms, the rest of West Baden’s kitchen staff is along for the ride to make sure everything goes smoothly. Tara, one of the cooks, is my plate-up line neighbor. She’s obviously done this zillions of times and looks cool as a cucumber even though she’s moving about twice as fast. Tara’s the best, and she tells me in the nicest possible way that maybe go easier on the red peppers ... and oh that plate needs parsley still ... and hold on don’t cover that plate because it still needs sauce ... and hey there’s a stack of plates behind you ready to go.
Phew. That. Was. Intense. Didn’t even drop any
plates, though there will always be a few little fires to put out when during
an event of this size.
During large events and banquets, the hotel's old barbershop and shoe shine room is transformed into a breakdown station for plates, glasses and utensils before they're sent to the dishwasher. |
A lot of legwork from all hands on deck, and we’ll do it all over again for the next big event at French Lick Resort. (And if you find your entrĂ©e is missing parsley, well, I apologize for that one in advance.)