fasterinfall

finally finally got to talk to my old chef about coming to work for him. the conversation was just about what i expected, but he definately seems interested. there are a lot of things to work out for both of us. timing and staffing mostly. but he told me to go over my finances and when i think i'd be able to 1) come out there to eat the food and see the place in action 2) afford to move. and he'd talk with one of the guys he is expecting to leave, which would (hopefully) make space for me.


i wish he would have said "start on ____ day" but i knew that wasn't going to be the case. but the door is at least cracked now.


www.ambriadenver.com check it out.