Archives Under "genoa" (RSS)
Post Holiday Happiness Syndrome.
2 January 2008 | Roux, Ten 01, carlyle, fenouil, genoa | 4 Responses
A lot of people get depressed after the holidays, but I get happy. The toughest, busiest time of the year has passed, and I don’t have to worry about it for another year. The New Years Eve dessert is done (Chocolate 4 Ways, above.) and the 200+ diners (at Roux) are happily fed. And of course in a few days I’ll be starting my new job at Ten-01. Already the excitement is building, and people are talking. It’s been a crazy couple of months since I broke my wrist, shit, since I’ve been in Portland. I really hope to settle in to this new job and concentrate on becoming a better chef. I’ve resolved in the new year to focus hard on the things that matter most to me, and to weed out the things that are bogging me down. I’ll be 29 this year, time to grow up. I’d like to send a big mrjeffmccarthy.com shout out to Papa Haydyn, Fenouil, Lucier, 503 Carlyle, Roux, Genoa, and any other place I may have forgotten that I interviewed, staged, or worked at since arriving to this great city in May. All the great chefs and people I have met have given me an interesting understanding of what a small pond we’re all swimming in here in Portland. Also big ups to my sweetie-pie, Kate, for always being there and always supporting me through these transitional times. Likewise mad props to Jaybill and Keri, for being understanding whenever I came up short on rent. I love y’all (sniff.)
Still Searching.
18 December 2007 | Ten 01, chef, genoa, jeff | No Responses
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.)
