Fun with Breakfast Cereal, Take 2

15 07 2013

Once again, I am way overdue for an update around here. I can explain. About three weeks ago, my life turned upside-down. In a good way. On a very rainy Monday morning, I was fortunate enough to join my friend Meg for a Paris by Mouth pastry tour. After the tour, Meg and I had lunch on the now-sunny terrace of a nondescript café. We talked about how my book was going, and the possibility of me leading some tours, and at some point I think I mentioned that I was starting to miss working in a professional kitchen. (Apparently, six months is about how long I am able to be unemployed before I get antsy.) The rest of the week was fairly uneventful, until Friday morning, when our dear friend Barbra emailed me that Frenchie was hiring a pastry chef for their new To Go restaurant. After checking out their menu, I thought that it could actually be a really good fit: the American-style breakfast pastries and other treats are the kind of thing I probably have the most experience making, and  it’s clearly an enterprise which places high value on food quality and seasonality, two things that are very important to me, too.

So I applied. A few clicks and my resumé zipped into the hands of chef Greg Marchand, who called me that very afternoon to set up an interview for the next day. Tuesday morning at 6:30 am, I was at work. And so far, it’s been great. The team is enthusiastic and professional, the chef is knowledgeable and passionate, and for the first time since I started working in Paris five years and two kitchens ago, I feel like I belong.

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