Elementary 101
Class is in session with Chef Colter Peck.
photos: raeann serra
From the bright primary colors, to the playful menuing and branding, Elementary on South Lamar makes you feel like a kid on the playground again. And while class is not officially back in session (at least for the guests), the schoolyard theme was intentional for co-founders Chris Arial, Allan Bautista, and Chef Colter Peck, who prioritize education as a hallmark for the business, and more specifically, within the kitchen.
“I was always staging, and I really attribute my [culinary] education to it,” says Peck. “It didn't feel like working for free to me; it felt like a free education. Being able to stage at so many different concepts—from food trucks to fine dining—was a great way to build community and see how they ran things.” So when Peck, Arial, and Bautista were gearing up to open Elementary, they knew that creating learning opportunities for their staff would be paramount to their business.
In the kitchen, Peck encourages his staff to voice what skills or cuisines they want to learn, and he does his best to tailor their work schedule, and even the menu, to their interests. “We have a chef who wanted to learn how to make pasta, so we had him focus on our menu’s pasta section. We have another chef who’s interested in butchery, so we made sure that they are scheduled the same day the protein arrives—any way we can get involved and give opportunities for the staff.” Elementary also has an extensive cookbook library, where staff members are encouraged to check out any book and ask questions.
And although he’s running the kitchen, Peck taps into his staff’s work experiences and pushes them to share their wealth of knowledge with the team. “It’s very much like a skill share program. We have someone who worked at Otoko and Uchi who butchers fish better than I will ever be able to, so I’ll have him teach, and he loves to do it. Our chef from Comedor will teach people how to make mole.”
Al Pastor Tortellini, Mole, White Bean Purée, Epazote
Ramen Risotto, Pork Belly, Pickled Mushrooms, Egg Yolk, Chile Oil, Furikake, Yuzu Gel
Peck admits that it's been a learning experience for him, too. Finding that balance between creative freedom for the staff and filling seats in the restaurant can be difficult. “I want to give absolutely everything to my staff and let them express themselves in whatever way possible, but at the same time, the customer base wants something specific. Giving directions is so important—it's pivotal to their success. It’s also the most difficult part of my job. You want to give them the platform to be as creative as possible, but still have them working within the concept.” To find a happy medium and to keep his team engaged, Peck changes one menu item per week and brings staff into the brainstorming session with him. “I give them a foundation and let them extrapolate from there. They’re really into it.”
Despite the challenges, Peck has seen the benefits. And in the three months since opening, he has watched his team’s confidence grow. “So much of being a cook sometimes is the monotony of coming in and cooking the same five dishes 1,000 times. But seeing chefs come into the space more inspired and thinking about food in a more relative sense is what I'm most proud of.”
Peck and his team have plans to continue expanding Elementary’s educational efforts as the business finds its footing, looking to open up the kitchen to stages. Peck also wants to continue strengthening the restaurant’s relationships with Austin-area farms by partnering with Farm School, a program that lets restaurants lease rows in local urban farms and teaches classes about a variety of agriculture basics, from farming seasons to proper weeding techniques. “Staff retention is always one of the biggest issues. I want people to feel like they can continually learn here.”
“Elementary is only going to continue to grow in its educational capacity. I use the word grateful a lot because I truly feel that way. I’m excited to be able to reach out to old mentors and be like, guess what, you taught me, and now I can pass it on to someone else.”
