So I had two more interviews this week, Ten 01 and Genoa. Both of these restaurants are looking for a pastry dude. Meeting with the chef at Ten 01, and seeing the kitchen and dining room, man I want that job. Chef Jack Yoss runs a kitchen the way I like. Everyone that works for him wants to be there, wants to bust their ass for him. During the whole interview, he kept jumping back on the line and helping his crew knock out plates during a busy lunch service. He’s looking for a guy to implement a pastry program, and also help with whatever savory work there might be. Pantry plating, shucking oysters, banquets, etc. Perfect!! The pastry station is really awesome. The very expensive chocolate tempering machine, the proximity of the burners, ovens, and friers (all very close,) tons of freezer and cooler space, and a window that looks out on tenth avenue!!! I’m doing a tasting next week, but Jack invited me down to work on Sunday afternoon, they’re breaking down a whole pig to make sausage!! My interview at Genoa was a lot different. They were closed that day and the place was very quiet. I met with the chef, owner and wine director. They seemed very interseted in my command of classic technique, and my ability to maintain the time honored traditions of Genoa restaurant. After seeing the restaurant and kitchen, I don’t think this job is the right fit for me. The interview was a good experience, it really helped me contrast and compare and prioritize what I want from an employer. I mean, if I’m going to spend 60+ hours a week in a restaurant, everythings got to be just right. The perfect balance of buisness, personal, and environmental components (or -living/career/creative/ pastry/passion/kithcen/restaurant/people.)
