THROUGHOUT YOUR EXPERIENCE IN THE FOOD INDUSTRY, HAVE YOU NOTICED A DIFFERENCE BETWEEN KITCHENS THAT ARE RUN BY MEN VS. KITCHENS THAT ARE RUN BY WOMEN? IF SO, WHAT WAS THIS DIFFERENCE, AND HOW DID IT IMPACT THE OVERALL ENVIRONMENT WHILST PREPARING FOOD?
Yes a little. The kitchen I worked in that was run by men was also run by French men who were very disrespectful of women – mostly the customers. I was fluent in French so I knew what they were saying but they did not think I knew.
IT IS REALLY SAD TO SEE WHAT IS HAPPENING GLOBALLY. YOUNG ASPIRING CHEFS ARE LOOKING TO THEIR HERO’S HOW TO TURN PAINT INTO CREATIVITY. DO YOU HAVE ANY ADVICE ON HOW TO TURN THIS DIFFICULT TIME INTO SOMETHING PRODUCTIVE?
The best way to be productive is to WORK, and work hard. I’d say – go get a job. Your initiative to write this blog is a great start. My only advice is don’t be afraid to do some hard physical labor. Not all jobs are going to be from behind a computer. It’s good to do a little manual labor sometimes – I count restaurants in that. I fear your generation only wants to type and click for their livelihoods.
WHAT IS ONE POSITIVE AND ONE NEGATIVE EFFECT COVID-19 HAS HAD ON YOUR LOVE FOR MAKING FOOD?
I really appreciate the value and opportunity to offer meal kits. For this environment, they really are a positive thing for customers and restaurants.
HOW HAVE YOU BEEN SPENDING YOUR TIME RECENTLY, HAVE YOU HAD TIME TO CREATE NEW RECIPES?
Working – a lot. We spent the first few weeks after closing deep cleaning all the restaurants. Then we opened on location with meal kits. Then opened two other locations with meal kits. Then all locations added back limited hot food menus. And now we are working on opening up limited outdoor seating. Basically every 2 weeks we are doing something totally new. It’s a TON of work.
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