Restaurant Chefs Are Doing It for Themselves

"We have four restaurants now and thusly ... four pastry chefs. Long live the sweetest givers!" And naturally he wouldn't mind taking one more step back toward tradition. "I long for the really olden days when we had butchers working with us. Then you could get both an education and some really tasty cuts of meat that just don't come along in the normal course of today's menus. Sure we can order beef cheeks and the like ... but ... ah well ..."

Of course newbie restaurateurs can barely afford publicists, let alone pastry chefs and custom butchers. But the time, for them, may someday arrive. "In a perfect world this is the person that I would like to show up at Talula: a young and eager pastry person, looking for an opportunity to grow with us. Must be able to follow recipes, and eventually develop their own creative ideas," says Curto-Randazzo. "Perhaps after this successful season we are predicted to have, Talula will find space in the budget for a pastry chef. At the same time, I can only hope that we can find space in [in our personal] budget for a maid," the multitasker jokes. "Until then, I bake and I clean!"

Jeremy Eaton

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