Friday, July 18, 2008


Former Jones sous chef and current Sazerac sous chef Jeremy called me a couple days ago and asked me if I wanted to be a breakfast cook at Tulio. It was pretty tempting since my time on the line seems to have shrunk from 5 days a week to 2 days on the new schedule to accommodate the training of the 2 new cooks hired ahead of me plus Scott the owner also working in the kitchen. I'd have to wake up within an hour or so of when I'd normally go to bed though. I told him I was not open to ditching The Jones in the middle of this delicate transitional period but he should give me a call in mid September. In the restaurant industry this is called poaching. Like I'm a threatened species with a fashionable hide or something. Its flattering none the less.


Blogger Paul said...

One of my mom's friends has 3 friends with sons who are working for College Pro this summer. So far they haven't been paid once. Good to know that the bros over at CPP are still doing what they do best.

10:29 AM  
Blogger Ned said...

I think you would quickly miss the braised pork bellies, foie gras and morels, and soon loathe that decision. You'd be a poached egg on toast.

3:00 PM  
Blogger Julian said...

He also told me that I could move into evening and afternoon positions from there. I very rarely (relatively I suppose) get to eat those things anyway.

1:35 PM  

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