as observed by Deb Pierrel

Running a French bistro in Palm Springs, CA is more than just creating beautiful dishes – it’s a daily rhythm of preparation, creativity, and connection. From the morning rise to the lively buzz of a full dining room, here’s an exclusive look at a day in the life of my husband, Chef Frederic, from my perspective.

Morning Rituals: Coffee, News & Bleu

Every great day starts with a slow, intentional beginning. For Freddie, that means a quiet coffee while catching up on the news and mentally preparing for the day ahead. As a self-proclaimed slow starter, these moments of peace are essential before the whirlwind of the restaurant begins.

Next, it’s time for a breath of fresh air at the dog park with Bleu, our beloved furry, four-legged daughter. This daily ritual is more than just a walk – it’s a reset, a time to engage with friends, a moment to step away and find balance before diving into the culinary chaos of the day.

Midday: Planning, Ordering & Prep

Arriving at the restaurant, the first task is always to check the books: what reservations are coming in, any special requests, and which regulars might be visiting. A quick assessment of the night ahead helps set the tone for the kitchen.

Then, it’s onto one of the most crucial tasks: ordering; or prepping to order the next morning. Whether it’s daily orders from specialty markets or weekly shipments from larger purveyors, sourcing the finest ingredients is a constant, meticulous process. Freshness is king, and ensuring the best quality means daily communication with vendors and farmers. Sometimes, he has to be ahead of the pack if it’s a busy season or an upcoming holiday to ensure our desires and needs are met.

After a mental inventory and orders are placed, the real work begins—prep. Frederic gets to work breaking down proteins, chopping vegetables, simmering sauces, baking, and making fresh desserts. It’s a symphony of movement, using is life-learned skills and energy to get ready for service. I know not to call him during this time!

Afternoon: Crafting the Specials & Fine-Tuning the Menu

One of the most exciting parts of his day is creating the nightly specials (or maybe it is exciting for me and natural to him…) inspired by seasonal ingredients, mood, and a little spark of creativity, Frederic decides what will grace the menu for the evening. Maybe it’s a delicate mushroom risotto with foraged chanterelles, or a citrus-infused duck confit; each dish is a blend of tradition and innovation.

5:00 PM: Showtime!

As the doors open, the atmosphere shifts. The kitchen is in full swing, our intimate dining room is executing dishes with precision and passion. In the front of the house, whether we have one or three servers, they work as a team to ensure all of our guests are greeted, setting the stage for a memorable dining experience.

For Chef Freddie, service isn’t just about sending plates out of the kitchen; it’s about curating a special night for each guest. Engaging with diners, sharing stories behind the dishes, and ensuring that every plate that leaves the kitchen is perfect is what makes Freddie’s Kitchen more than just a restaurant ~ it’s an experience. He loves to understand what people think and feel and engaging with them, like they have been invited into our home.

Winding Down: A Bite & A Moment of Rest

After the last guest has left and the kitchen is cleaned down, it’s finally time to exhale. Frederic heads home for a late-night bite, sleepy kisses from me and Bleu, and a quiet moment to reflect on the evening’s service. Then, it’s time to recharge before doing it all again the next day.

Running a restaurant isn’t just about food. It’s about passion, dedication, and an unyielding love for the craft. Every day brings new challenges, but the reward is found in the joy of a perfectly executed dish and a satisfied guest. And so, with another day behind him, Frederic rests, ready to embrace whatever tomorrow brings to Freddie’s Kitchen at the Cole Hotel, in Palm Springs.