Sunday, October 15, 2006

shadowy networking with the ladies

I went out to eat last night and had the best food I've had in two months! Really it made me feel like a fully realized human being to be able to appreciate food so much. But the brief thing to discuss--because I'll post my review of Om when I've got a little more brain cells working up there--is chef Rachel Klein was asking about me (this is memorable, you see, because I nurtured a brief but intense one night crush on her at Spinnazola).

Okay so she wasn't asking about me per se. She was only wanting to know who this individual was that was sitting at the bar asking her bartender detailed questions about the dessert menu. Find out who she is, Rachel said. I of course hinted that I was worknig at Sonsie fairly happily (the bartender also used to work for the lyons group which owns Sonsie) but *could* be tempted away (for mroe pay, etc.), and gave them my number. Apparently the old pastry chef there quit. And the replacement seems to give a fuck that she's working for a fusion restaurant and just wants to serve fucking cheesecake and creme brulee. Please. Just when french pastries are getting so popular in Asian cultures...at least make a fusion-flavored creme brulee and not "tahitian vanilla bean" for fuck's sake...

I actually doubt Om will call, mostly because they're pretty flaky. I was supposed to interview with them before, but I had to reschedule and when I called to inform them of this found out they'd already hired someone else. They're pretty flaky but pretty big right now...So many choices. I float around the city wondering where I am supposed to be working, what I am supposed to be learning, whether I should bother working the restaurant scene at all?


Eastern Standard, Om, Dante...I've been "supposed to" work at a number of Boston's finer dining establishments...

and here I am set to get up at five to make the donuts for Sonsie...
which is sort of its own category of eating establishment.

the "bulletproof vest on the floor, in case they call a hit on me" establishment.

Meanwhile, how many crushes on semi-famous chefs do I need to have before I become solely the girl who crushes out on celebrity chefs? Rachel's sexuality notwithstanding I do sense a creepy pattern. Maybe it was just that combined with mildly cruhing on my friend's boss at harvest (who is a) not my type and b) straight)...but I'm pretty sure I can attribute that to the afterglow of my perfect tofu from Om.

2 comments:

alau said...

Actually, what's funny that all the French physicists that K knows think that the best pastries are made in Japan. The Japanese infatuation with accuracy and perfection translates pretty well to pastry making apparently.

lindsey said...

yeah...i can see that. it's apparently going to be the next big thing, though, french pastry infused with asian flavors...i don't really think i want a red bean paste croissant but maybe...