Any of you that read this stuff know that I've been in on the opening of a brand new restaurant the last several weeks. The place is going great, and I love the people I work with (mostly).
But it's also 20 miles from my house, and the gas prices keep going up, and it's costing me about $300/mo in gas to drive over there 5-7 times a week. And for those of you who know where I live, you know why I wouldn't want to move. I've got the best deal in L.A. in terms of housing.
I've got an offer from a couple other chefs I know, to help open another new restaurant, in downtown L.A., about 5 miles from my house. I could take the bus and get there faster than I can get to Anisette by car. The owner of the place owns 5 other restaurants, and is looking to open more. Unlike Anisette, the chef at this new place isn't well known at all. He's been around LA for a while, but only other chefs would know his name. But he's pretty damn good. Last night I ate at the place he's working now, and it was really good food.
Also, the chef de cuisine is leaving Anisette, probably fairly soon, and I have a feeling the place will lose a lot of intensity when that happens. He's really the driving force behind making that kitchen work right. He'd probably take me with him when he goes, but I don't really think he and I want to do the same food. Also, I think he'd want me to stick around a long time, like 2-3 years.
I'm 36 .... I've been cooking for less than 5 years. I'm not sure how long I have, to work in the shadows behind someone else, before getting an opportunity to run my own kitchen.
Funny dilemma, huh?
But it's also 20 miles from my house, and the gas prices keep going up, and it's costing me about $300/mo in gas to drive over there 5-7 times a week. And for those of you who know where I live, you know why I wouldn't want to move. I've got the best deal in L.A. in terms of housing.
I've got an offer from a couple other chefs I know, to help open another new restaurant, in downtown L.A., about 5 miles from my house. I could take the bus and get there faster than I can get to Anisette by car. The owner of the place owns 5 other restaurants, and is looking to open more. Unlike Anisette, the chef at this new place isn't well known at all. He's been around LA for a while, but only other chefs would know his name. But he's pretty damn good. Last night I ate at the place he's working now, and it was really good food.
Also, the chef de cuisine is leaving Anisette, probably fairly soon, and I have a feeling the place will lose a lot of intensity when that happens. He's really the driving force behind making that kitchen work right. He'd probably take me with him when he goes, but I don't really think he and I want to do the same food. Also, I think he'd want me to stick around a long time, like 2-3 years.
I'm 36 .... I've been cooking for less than 5 years. I'm not sure how long I have, to work in the shadows behind someone else, before getting an opportunity to run my own kitchen.
Funny dilemma, huh?