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June 17, 2009

The job..

Sometimes I hate this job.   Deliveries were screwed up yesterday.  Back door electronic lock not working properly.  Open table software off line.  Cash out last night screwed up.  Closing duties were not done properly.  I am overwhelmed and feeling crummy.  I want to sleep for a week.

This is not a glamorous job.

Posted at 01:27 PM in Behind the Scenes |

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Tom

Hmm. Just left my own damn review on Yelp. A good one, too.

Posted by: Tom | June 20, 2009 at 03:02 PM

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Chef Marla

  • Chef Marla Adams
    I'll make this short. I began cooking on a lark in 1980 at a restaurant in Boston. I had graduated from The University of Virginia and was a little burned out. I took a bakery job for $3.50 an hour (in Boston, mind you) and have never left the restaurant business. I LOVE IT. I love the hours, the pace, the people, the food, the challenges and working with my hands and brain at the same time. Food is a craft. It's real and it's essential to everyone. Most of all, I love cooks: line cooks, prep cooks, chefs, sous chefs, all of them. They are a very unique group of people. After a few years I attended the Culinary Institute of American in Hyde Park and upon graduation, headed to Atlanta with a boyfriend. The boyfriend didn't last, but I'm still in Atlanta. There was never a shortage of jobs, and I moved quickly up the ranks in several restaurants and even a hotel. Upon reaching a glass ceiling in one position, in 1992 I decided to open my own place, Babette's Cafe. And here I am......

Babette's Cafe

  • Babette's Cafe
    I opened Babette's Cafe in 1992 and in 2001 after renovating a 1916 bungalow, moved my restaurant to "her" current home.

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