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Monday, July 13th, 2009
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10:57 am - Saw Bruno last night
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It was weird--
it wasn't a good movie, but I felt laughter being almost involuntarily ripped out of my body by the extremity and absurdity of the situations presented.
Painful, but sort of worthwhile. Very well paced, if nothing else.
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(1 comment | comment on this)
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| Thursday, July 9th, 2009
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3:26 pm
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| Saturday, June 13th, 2009
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1:47 am
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ok one more thing--
Sex Decoy- Love Stings
Ridiculous, exploitative, nonsensical reality show
this woman runs a detective agency/sting operation
(1: Entrapment)
with her daughters
(2: worst parent ever? No, but top 100, definitely)
named Jasmine, Kashmir, and Xanadu
(3: ok, top 10)
the fattest of whom seems to be a stripper.
(4: No comment. Seriously, what can you say to that?)
Dear Fox,
get off the fucking air.
<3,
-Robert
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(2 comments | comment on this)
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12:28 am
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So my gf is gone for a couple of days. I am working, and I got 2 cookbooks so I am fairly well entertained. I need to find someone with laptop expertise, because I want to see if my Dell can be salvaged, but Microcenter wants 2 weeks and $70 to even look at it. I don't blame them, but if it's a total loss, I don't want to add $70 to the total loss.
I'm having an identity crisis. This may seem lame, but it's a cooking identity crisis. It seems that all roads lead to France, but some of the food/technique, I'm just not feeling. There are things done to vegetables that don't seem right sometimes, and even Michel Richard (very French background, but the cooking style is all his own) said something along the lines of in French cooking, a potato can't just be a potato-- you have to turn it into a mushroom first.
So on the one hand, extraordinarily fussy food is less appealing to me, especially as honestly, it will all turn into poop anyhow. I honestly find it depressing that my best work will someday end up in a sewer someday. On the other hand, while I love rustic, regional cooking, with big flavors and interesting vegetable/meat choices, it can degrade quickly into mediocrity. A little laziness and suddenly, your braise is overdone, your veggies poorly cut, your sauces not seasoned correctly. Your senses are overwhelmed by garlic, cheap wine, and ridiculous folk costumes. There is no happy ending here, unless you like big women and vicious regional limitations.
It is frustrating: shortcuts like lemon juice, garlic, parm, truffle oil, and even butter, can take ok or mediocre dishes and make them palatable. Same for shallots, chives, caramelized onions, and smoking anything. Don't get me wrong-- I like all these flavors, but they are an easy answer to the complex question of "What tastes good?" Cultures outside of the Western canon are inspired and flavorful, but no less immune to the disease. Scallions, garlic, and ginger are a fabulous combination, but when you start with that, add a sweet/spicy sauce, and maybe add mushrooms, then you are falling into the formulaic rut that makes food that appeals to the palate just fine, but leaves the brain and sense of adventure a little flat.
Am I like the porn addict, so desensitized by indulgence that he has to find weirder and weirder things to stay turned on, or the drug addict who tolerates more and more in order to chase that first high all over again?
The first thing that springs to mind is to stop eating, and humiliate myself with some unpresupposing food.
Well, I've tried that. Crappy food still pisses me off. I could not eat for 3 or 4 days, but if breaking my fast with a McDonald's hamburger was my only choice, you know I'd resent it. I mean, I'd eat the hell out of it, along with 5 or 6 of its brothers, but I'm saying, I'd critique the sweet/salty/cheese flavor, too much sugar and not enough beefy umami, and how utterly unsatisfying it is on its own.
The New American thing, which in my mind, has roots in Italian cuisine maybe a little moreso than a lot of others, can be the simplest, purest, most succinct expression of great ingredients to whom justice has been done. Sometimes, though, it's a random fish, a lot of corn, and $30 per plate price tags for something that I more or less could have done at home with a cookbook and a little patience. Again, not always true by any stretch, but it's so hard to not throw in the bad with the good when you never know what a particular dish at a particular restaurant will end up being.
So the question is, what now?
I'm not sure I'm patient enough for Japan, parochial enough for Italy, fussy enough for France, or humble enough for Buffalo. I have so goddamned much to learn, but I know that what I have learned has some value. I just wish I knew which direction to go in next. I know I need to get out and eat. When I was dating Sarah, we hit a lot of places, and between the two of us, had a pretty good idea of who was doing what, where. When I dated Kimberly, we elevated each other's insights and figured things out that would have been damned near impossible for either of us to do on our own. We were best as a team. Chelsea has a good palate, and her ability to embrace the basic, as well as find the flaws in the pretentious, keep my seasoning and technique under constant scrutiny, in a good way. It's like finding out what people think, right or wrong, without the gradual brainwashing that can happen after too much restaurant food, where of course berries are served with sweetened creme fraiche, and that summer squash is used as much as possible (because it takes up space and is really, really cheap) and by adding (balsamic reduction, truffle oil, outlandish aioli, rare evoo) some middle-of-the-road dish is transformed into that special meal that never turns out quite right when you try it at home.
I'll probably burn lots of potential bridges with this line of thought, but honestly, do you ever imagine that with a little technique, a lot of thought, and a whole shit-ton of trial-and-error, a more daring, honest, and slightly alienating cuisine is possible? Or perhaps, many of them? I say alienating because as flavors becme more distinct, they become less universal. Of course, if meat tastes like garlic, tomato sauce, and parmaggiano reggiano, it is universally easy to love. Once these meats start tasting like themselves, some will love, some will be indifferent toward, and some will be mildly disgusted be them. But they will know.
Ok, time to go to sleep and do it all again tomorrow.
-R
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(2 comments | comment on this)
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| Wednesday, June 10th, 2009
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10:46 am - http://www.comfortwipe.com/
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| Thursday, May 28th, 2009
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6:19 pm
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"Donnie Darko's writer and director, Richard Kelly, has stated that he has no involvement with S. Darko. He stated "To set the record straight, here's a few facts I'd like to share with you all -- I haven't read this script. I have absolutely no involvement with this production, nor will I ever be involved."[4] Chris Fisher, director of S. Darko, noted that he was an admirer of Kelly's film, and that he hoped "to create a similar world of blurred fantasy and reality."[5]"
S. Darko.
Totally unnecessary.
In other news, have you ever had weird experiences with friends, and not known how to approach/talk again?
I recently have recovered from one of those, but there is another that I desperately want to fix, but holy shit is it complicated.
I'm sorry I haven't done better. Really. Starting is the hardest part?
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(comment on this)
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| Wednesday, May 6th, 2009
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10:48 am - Yeah
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So, I wasn't super-enthralled with SoCal, but I did like parts of it. The sprawling was unbelievable; miles and miles of suburbs and mini-malls and enormous malls, gas station and an abundance of fast food chains. I feel like the area has moments of beauty, but could have been made more... concise.
I adore San Francisco. I adore it because I loved some of it and hated some of it and it was big and crowded and beautiful and smelly and fun and scary (not crazy scary, just... off-putting. LOTS of homeless) and I could see myself living there.
Problems:
I cook for money.
There are lots of people who do that anyway, and SF is a mecca.
That means
glut of workers * higher barriers to entry = less pay for harder work.
That is a potentially troublesome equation.
It is one I have to solve before moving on,, but we shall see...
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(2 comments | comment on this)
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| Friday, May 1st, 2009
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9:02 am - CA is big
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And I think I really like SF.
Didn't even make it to downtown LA
So much to do.
Be good.
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(comment on this)
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| Friday, February 20th, 2009
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9:51 pm - first sick day in forever
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Today I:
called out of work. That almost never happens. I have worked jobs where it didn't happen from my first day to my last.
Ate a garlicky white pizza. and ate bread and butter and garlic. And convinced myself that enough garlic might help.
Labored to breathe. Seriously-- I am exhausted from the concerted sucking in and pushing out moments. I'm happiest when sneezing, because that shakes things up and I feel ok for a few seconds after that.
Replaced the freewheel on my bike. I've been riding fixie for a year and a half straight now, but because I'm a fuckload more miles away from work, I'm going to give my knees a break, but still try to ride in one or two days a week. Especially now that I can commute a good chunk of the way on the arborway.
Finished one book, made serious headway in another, and started a third. I feel better as a person when I have reading time. It's almost compulsive.
Thought about music a lot.
Missed my gf-- sick and lonely is not my ideal day. I didn't want to risk infecting any of my other friends, though :(
Spent a lot of time on WebMD.com. I'm convinced I have SARS. And that Mucinex will fix it.
Anyway...
keep on keepin' on.
-R
current music: awful stuff on tv.
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(comment on this)
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| Tuesday, February 17th, 2009
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9:29 am - stress
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I don't even feel stressed out, but my body thinks I am.
I've been grinding my teeth like a madman-- jaw hurts, head hurts, blah blah.
Had a decent ride on the bike yesterday: I feel more human, alive, and connected than I've felt in a month. Finally doing some repair work that's long overdue, and I may even get to switching the front/left right/rear setup. I'm lefty, but that configuration just doesn't work for me.
I may need to sand and spot-paint: I didn't realize that even just being NEAR the fire wreaked such havoc on the finish; I have rust spots and huge chips out of the paint now, and I want to nip that crap in the bud. at least my main bike survived-- my project bike was tied up out back, and that was run over when the fire trucks or whatever pushed the fence down. :(I'm finally replacing my freewheel-- the old one tanked a while ago, on an incredibly cold, windy night, when I just wanted to get to my gf's house. I think it was a Sunday. I was near Green St. (grill?) and I can't remember if that is when I staged there, or I happened to get that far when I started turning my pedals, yet my wheel remained still. So frustrating.
I've been riding exclusively fixie since then, which was great when I lived in cambridge, but at this point, considering I will try commuting in the 10 miles each way along the Jamaicaway as it warms up, I think the ability to coast through a little won't be a bad thing. It beats not biking at all, which would prob. happen as work is draining, physically, enough to discourage overexertion on my part both before and after.
Yeah, maybe age is catching up with me, but hey-- it's not like I even have multiple gears yet!
Valentine's went smoothly, and though we had a busy brunch afterward, for me it felt pretty smooth as well. There was a lot of hand-me-down stress, but I chose to largely ignore it. Freaking out when other people are freaking out never really seems to help. Went out briefly last night with my gf, hanging out with my bff tonight. All in all, things are pretty alright.
The stupid huge burn on my foot (yeah, spilling boiling water on one's foot is not something I'd recommend nor care to repeat) is healing well-- the pain was RETARDED at first, and then once I got the various creams/water patches/bandages on it, felt WAY better.
I know this is hardly compelling stuff, but I've woken up early, thinking about time racing by, counting down the days to my CA vacation, and I just wanted to keep track of my life before and after everything happens.
Yesterday was my grandfather's birthday. Yes, I did remember to call.
Life keeps accelerating as you age, I think.
I hope all is well with you out there. I miss you.
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| Saturday, February 7th, 2009
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12:17 pm - things that I like today
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Texas Pete's hot sauce
global whetstones
Mac knives
Shun knives
jeans that fit well
sweaters
button-down shirts
not hating my job
things being just orderly enough
movies. good & bad
my girl
Grilled cheese sandwiches
pickles, if I had them
clean bikes
packages in the mail.
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(1 comment | comment on this)
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| Thursday, January 29th, 2009
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8:26 pm - freaking donut pudding
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I'm sure I'm breaking millions of copyright laws, but I wanted to post a permanent record of this loveliness for al my friends to see--
http://www.nytimes.com/2009/01/28/dining/28feed.html?_r=1&ref=dining
Luxury Takes a Page From Frugality
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By ALEX WITCHEL
Published: January 27, 2009
I’VE been obsessed with waste lately, convinced I’ll go to the poorhouse if I don’t clean my plate. A constant refrain of “times is hard” from “Sweeney Todd” plays in my head. That’s Stephen Sondheim’s musical about a murderous barber in Victorian London. Once he joins forces with the proprietress of a local pie shop, the show becomes an unwitting paean to the ultimate leftover — meat pies made with (yes!) his customers.
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Evan Sung for The New York Times
Unsold jelly doughnuts become a pudding at Eli’s Manhattan.
Related
Recipe: Jelly Doughnut Pudding (January 28, 2009)
O.K., times isn’t that hard — yet. But when I unearthed some three-week-old spaghetti with pesto from the back of my refrigerator, I said, “Enough!”
As I dumped it, a vision appeared before me: Eli Zabar. Granted, not exactly a vision of frugality. In New York, he is the Jekyll and Hyde of gourmet food; at E.A.T., his signature cafe on Madison Avenue at 82nd Street, the chicken salad sandwich costs $18, the brownie $5 and no one blinks, least of all Mr. Zabar.
But at his stores, the high-end Eli’s Manhattan and the somewhat less pricey Vinegar Factory, both on the Upper East Side, he has established himself as a master of recycling, giving unsold products new life by reinventing them as prepared foods. Focaccia becomes Parmesan toast which becomes Caesar Salad Crunch.
As early as 1993, when I interviewed him on the occasion of the Vinegar Factory’s opening (the headline was “A New Hero for ‘Waste Not, Want Not’ ”) Mr. Zabar was touting his philosophy that it’s not enough to use a leftover to create a new dish. It has to be even better than it was originally. In that spirit of resurrection, I figured he was the perfect person to talk me down from meat-pie madness.
It turns out that resurrection, the culinary kind, at least, is labor intensive and no bargain. On the day after Christmas, I met Mr. Zabar at Eli’s Manhattan, where he charges $24.99 for eight ounces of that Parmesan toast and $7.95 for a nine-ounce bag of Caesar Salad Crunch. Talking to Mr. Zabar about his prices feels like confronting a teenager coming in past curfew: his cornered tone hovers between “How dare you” and “How am I going to get out of this.”
“That Crunch is 70 percent Parmesan cheese,” Mr. Zabar said, “which is $14 or $15 a pound. You couldn’t buy it and make it for that money. You sprinkle cheese on toast and 10 percent of it ends up on the tray.”
O.K., O.K. I was hearing this on a tour through the store, which was unsurprisingly empty. Much of the Upper East Side had fled a week earlier to lick its wounds and take inventory of any remaining blessings. “A lot of customers made a point of telling me they did not invest with Madoff,” Mr. Zabar said.
Even so, sales at E.A.T. have fallen about 10 percent, he said. Still, he remains unrepentant about its prices.
“Everything there is more delicious,” he said. “I opened it in 1973, it’s my original baby and the result of endless experimentation, heartache, successes, failures and pain. You don’t want the prices, there are other places to go. I’ve always known I’m not for the mass market.”
He says that business at Eli’s Manhattan is also down 10 percent. “That’s a big number,” he said. “I’ve never been down anything. We have a lot of private chefs who shop here, but people who entertain are doing less entertaining.”
We arrived in the bakery department, where there’s a “Charlie and the Chocolate Factory” abundance. Among the packed shelves are three types of coffee cake, pans of sticky buns, stacks of dark- or milk-chocolate-covered graham crackers — and Mr. Zabar’s famous jelly doughnuts. Each one is tall, powder white and spotlight ready at $3 a pop (at E.A.T. the same ones are $4). I have ogled them for years, the way I ogle diamonds at Tiffany’s, and have never, ever eaten one. (Reader, I am too cheap.)
On this day, it was right after Hanukkah, when doughnuts, being fried in oil, were in the spotlight. I noticed a stack of unsold boxes as Mr. Zabar led me to the kitchen. There, in addition to bread pudding made with leftover challah, they also make jelly doughnut pudding. He cut me a generous wedge to take home.
It was a triumph. When it was warm, it tasted like pie, a sweet, fresh fruit pie, which left raspberry seeds in my teeth. (Mr. Zabar uses his own jam, made out of leftover raspberries.) After it sat in the refrigerator for a few hours I tried it again. This time it tasted like ice cream. No matter how good those doughnuts might have been, even fresh out of the fryer, they could never have had the nuance of this dish. At $8.95 a pound, it’s worth every penny.
You certainly don’t need Mr. Zabar’s doughnuts to make the pudding yourself. Any will do. And what ingredient can’t be improved by adding heavy cream, whole milk and eggs?
As my grandmother would say in times like these: “Eat something! You need your strength.”
Jelly Doughnut Pudding
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By Alex Witchel
Published: January 27, 2009
Time: About 2 1/2 hours
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Related
Feed Me: Luxury Takes a Page From Frugality (January 28, 2009)
3 1/2 cups heavy cream, at room temperature
1 1/2 cups whole milk, at room temperature
1 1/2 cups plus 2 tablespoons sugar
8 large eggs
4 large egg yolks
1 tablespoon vanilla extract
14 jelly doughnuts, preferably filled with raspberry jam
Butter, for greasing pan.
1. Heat oven to 325 degrees. Fill a kettle with water and place over high heat to bring to a boil. In a large mixing bowl, combine cream, milk, 1 1/2 cups sugar, eggs, egg yolks and vanilla. Whisk to blend.
2. Using a serrated knife, gently slice doughnuts from top to bottom in 1/4-inch slices. Butter a 9-by-12-inch baking pan and sprinkle with 1 tablespoon sugar. Pour about 1/2 inch of the cream mixture into pan. Arrange a layer of sliced doughnuts in pan, overlapping them slightly. Top with another layer, pressing them down slightly to moisten them. Top with a small amount of cream mixture.
3. Arrange 2 more layers of sliced doughnuts, and pour remaining liquid evenly over top. Press down gently to moisten. Sprinkle with remaining 1 tablespoon sugar. Cover pan tightly with foil, and place in a larger pan. Fill larger pan with boiling water until three-quarters up the side of pudding pan.
4. Bake for 1 hour 50 minutes. Remove foil and continue to bake until top is golden brown, about 15 minutes. Turn off oven, open door slightly, and leave in oven for an additional 10 minutes. Serve warm or at room temperature.
Yield: 8 to 10 servings.
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(comment on this)
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| Tuesday, January 20th, 2009
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9:01 am - Wow.
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This day took way too long to come, but at least we have something to genuinely look forward to now that it's here.
Congrats, President Obama, best of luck in your service;
let us know how we can help.
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(comment on this)
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| Friday, December 26th, 2008
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12:16 am
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| Friday, December 12th, 2008
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3:06 pm - Hey guys
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Getting better. In West Roxbury now, but looking to move back to Cambridge by February/March. I'm out the door for the moment, we just set up internet this week (Chelsea's dad sent us an extra laptop-- Thanks Rob!) so I am starting to reconnect to life and everything. I'm going to the Post Office today for stamps for the first set of Thank-yous, and going to WGBH to visit Jen, whose co-workers have been absolute gems to Chelsea and myself. It's insane-- the love from Jen's work, from Sel de la Terre, even Sheila from Upstairs called just to check up on me. If a person is judged by the company they keep, then I am in pretty fantastic shape.
I hope you MA residents are doing ok after the storm; we seem to have emerged from that unscathed, thankfully.
Best of luck and happy holidays to all of my friends out there.
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(1 comment | comment on this)
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| Thursday, November 27th, 2008
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7:55 am - update
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Part of this is a clip of an email I sent my friend Nick.
All things considered, we are pretty alright. We got out without injury, we went back yesterday and grabbed some stuff-- we'll see if smoke comes out of what was left there. We lost a lot, but really, not too much that can't be replaced at some point. Now we are looking for a new place, but I am really optimistic. The personal response has been amazing; I am a pretty minimal guy, and I know a bunch of the clothes that have been donated are going to end up going to Goodwill/the other people on Prince St., but the fact that people have been giving so much is mind-blowing. I mean, I have my favorite charities, but it's always done with the vague hope that at some point maybe some good will come out of what I give. Turns out, it does, in a tangible way.
Funny side note-- the box we were keeping of stuff to donate to Goodwill (shoes, plates, clothes) survived. Weird. Wish I were still skinny enough for that grey zippy sweater...
The whole idea that our cute little multi-colored apartment is gone is still sinking in, and I have never in my life had such a formidable list of thank-yous to give, but it is a task I look forward to with a whole lot of humility and joy. It makes me glad for every time I did step outside myself to try to help, and honestly, embarrassed for the times I didn't. Scratch that-- didn't, but was able to.
This first is public thanks, although the individual thanks are coming (I started work again-- they have been great, but I needed to get back in the kitchen and feel like a regular person again). This thanks is not the one for the material support, which has been tremendous, but for reminding me that the little communities of friends and co-workers and roommates we make, the friends we have, the friends we keep, and the friends that we find again all make such a huge impact and that the world is not full of Dick Cheneys but rather more Andy Griffiths.
Ok, I m getting a little goofy-- not sleeping much yet, but it's all in the works. I'm off to cook Thanksgiving at SDLT-- wish me luck, and seriously, I want to hug all of you.
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| Wednesday, November 26th, 2008
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8:38 am - Day 2:
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I never thought about how important getting back to normal is after something like this. Perhaps it would be easier if I had lots of leisure time to wallow in unhappiness and pick through the remains, but as I don't, I'm really concentrating on starting over ASAP so I can start work again, buy some socks & undies, and move into a new place (looks like I won't have to rent a van...).
I keep getting these flashes of intense, unbearable sentiment regarding things that were destroyed and memories associated with them, and then they kind of pass. I have no interest in breaking down, but I do think it is necessary to mourn a little. There were so many happy times in that place, with people so incredibly special to me, and it makes me sad that I'll never be able to point out that apartment to any future kiddies and say "that's where lalalalalala happened."
That said, I lost material stuff. I'm going to be eating a lot of ramen and maybe take-out, I will slowly buy the essentials, and be thankful that Chelsea and I made it out without injury, barring a little smoke inhalation that is still cranking up my asthma. Stupid asthma!
One last note-- I had a couple of bottles of wine of minor value. I'd been saving them for YEARS. You know what? I still don't know what '94 Cakebread cab tastes like, nor will I. To my oenophile friends out there: drink up. Life doesn't last forever, and while anticipation is sexy, it doesn't beat experience.
Thank you for each email, text, and inquiry-- I feel pretty well (totally undeservedly) loved.
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| Tuesday, November 25th, 2008
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4:59 pm - We didn't start the fire
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but it sure did a number on our home. My gf woke me up around 3 to say she thought someone was in the house-- I paused a second, and then we both heard glass breaking. I jumped up, ready to kick ass and take names, and instead saw my kitchen spitting fire inward. I yelled for her, and she told me to call 911. I grabbed pants and my phone, and she grabbed pants, and within about 90 seconds, the smoke went from barely noticeable to unbearable. We ran out, shoeless, and you can see the rest here:
http://www.boston.com/news/local/breaking_news/2008/11/2_hurt_in_5alar.html
http://www.necn.com/Boston/New-England/2008/11/25/Two-hurt-in-massive-Cambridge/1227622802.html
We did a lot of interviewing today, and at no point were we allowed to go back and check the damage/salvage. As is, for the first time since I was an infant, I am totally dependent on other people. It is humbling, and upsetting, but I'm trying to focus on starting over. Wish me luck. And socks & underwear.
http://becauseyourock.livejournal.com/56612.html?mode=reply
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(6 comments | comment on this)
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| Friday, November 21st, 2008
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3:07 pm
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It is a lot easier to be an employee than it is to be in charge, or at least largely autonomous, if not necessarily making a lot of big decisions.
Part of me is a little relieved, but I think once you see things from an operational standpoint, it's hard not to want to have your fingers in the pie, seeing how things work. From a volume standpoint, I'm a little overwhelmed. That said, I think I am catching up, but I want to do better and better. Even when I'm not cooking, I'm cooking, and relying on the resources I set up for myself even before I knew I'd need them. That said, there are some things I have to figure out that are really, really specific. Hm...
I've been really down lately, but it only catches up to me on my days off. Weird, eh?
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(4 comments | comment on this)
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| Thursday, November 13th, 2008
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1:18 pm - Someday, when I'm really, really good.
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Craigie on Main -- sous chef and line cooks
Reply to:
Date: 2008-11-13, 11:29AM
Because of our move and expanded schedule, Craigie on Main (the former Craigie Street Bistrot) will have openings for a sous chef and experienced cooks in their award-winning kitchen. You’ll work hard in this popular Cambridge restaurant, but your skills will take a quantum leap upward. You’ll work with fresh-from-the-farm organic ingredients. If you dream of running your own restaurant someday - this is the place to learn how to make your dream come true. The restaurant has a state of the art kitchen and a talented chef, Tony Maws, who received Food & Wine's 2005 Best New Chef award and Boston Magazine’s 2006 and 2008 award for Best Chef as well as 2004, 2005, and 2006 awards for Best French Restaurant. Craigie Street Bistrot was also named one of the 10 Top New Bistros in N. America by Food & Wine and one of the five best restaurants in Boston and Editors’ Personal Favorite by Gourmet. Maws is fanatical about only using the best and most seasonal ingredients which means that the menu can change every day. The ideal candidate will share this passion for no short-cuts quality. You will be working with produce and meats straight from the farm and fish daily from auction. They make all of their food by hand and you will do a large variety of tasks from savory through pastry. Craigie on Main is a family-owned modern French restaurant. It is an intense, warm, democratic, non-corporate place to work. Service and ambience are comfortable and friendly -- like a dinner party at home with close friends. The chef is committed to training and your advancement - which means you will have a chance to do everything and have a great learning experience. Salary and benefits are comprehensive, competitive and flexible. Schedules are reasonable and flexible. You can expect 2 days off and many other great perks. The new restaurant is just a 5 minute walk from Central Square T. Take a look at their website and send your resume along with a few words about what it is about the restaurant that appeals to you. They’ll be happy to arrange a stage ASAP. Send your resume via email csbchef@aol.com or fax 617.497.5522.
I need a lot of practice. But still, I can practice eating here because it's 5 minutes form my apartment!!!
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