i am soooo tired.
first night of 2 at Sepia and I can tell you a few things.
1) Chef Zimmerman is cool as shit, and unbelieveably talented.
2) The food is as good as advertised. beautifully prepared and presented. nothing is simple at this place, everything creative, beautiful, and delicious.
3) Everyone who works there LOVES food and LOVES to cook. It seems so obvious but it was never the case in Vail and that i what frustrated me out there
4) working there would be a great learning experience and a challange. I feel I can cook here successfully but they all KNOW so much. Chef asked me for two names of a type of kale he was cutting. i had no idea. he spouted off four, one of which was in italian.
i really liked it. really really liked it. no ego, no attitude, everyone helps each other, the atmosphere is very loose because it can be. no one fucks around, everything gets done, so there isn't a need for shouting.
excited to go back tomorrow.
first night of 2 at Sepia and I can tell you a few things.
1) Chef Zimmerman is cool as shit, and unbelieveably talented.
2) The food is as good as advertised. beautifully prepared and presented. nothing is simple at this place, everything creative, beautiful, and delicious.
3) Everyone who works there LOVES food and LOVES to cook. It seems so obvious but it was never the case in Vail and that i what frustrated me out there
4) working there would be a great learning experience and a challange. I feel I can cook here successfully but they all KNOW so much. Chef asked me for two names of a type of kale he was cutting. i had no idea. he spouted off four, one of which was in italian.
i really liked it. really really liked it. no ego, no attitude, everyone helps each other, the atmosphere is very loose because it can be. no one fucks around, everything gets done, so there isn't a need for shouting.
excited to go back tomorrow.
I have also decided that you and I should make food sometime...
Or I can just sit there and watch you do stuff... Either way