..............well, here I sit in Florida. Trying to get a place open via e-mail is not as easy as it may sound. Although, it has made me think again about what the world was really like before e-mail and fax machines. And, it really wasn't all that long ago.
So, where do we stand with the restaurant? I told all the dirt on the principals that I knew to my investor. Told him what to offer and more important to whom to offer it. It is all this politics which I am surprisingly good at but hate so much. All the reasons that I do not now and never have worked in an office in my life (except for about a month, fresh out of college, and boy was it miserable). I am a chef. An artist? Maybe. A worker? Certainly. An owner? I really hope.
So, where do we stand with the restaurant? I told all the dirt on the principals that I knew to my investor. Told him what to offer and more important to whom to offer it. It is all this politics which I am surprisingly good at but hate so much. All the reasons that I do not now and never have worked in an office in my life (except for about a month, fresh out of college, and boy was it miserable). I am a chef. An artist? Maybe. A worker? Certainly. An owner? I really hope.
The photos are Fresh Escargots Wrapped in Herb Printed Pasta with a Fresh Basil Pesto Mousseline. I love the earthiness of Snails. Oysters from Brittany in France and Sushi, which I am sick to death of but you cannot have a restaurant in St. Petersburg without it. Ugh.
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