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July 03, 2009

Ready for a few days off.

We're closed tomorrow, the fourth of July and as a bonus to my staff, I'm closing the Restaurant on Sunday as well.  This will let my staff rest up and get a fresh perspective on each other and spend time with their families.  It's the longest break we've had in over a year and we're all looking forward to it.

This is the slowest week of the year and I've been warning my staff to save up their money, I know I did.

Right now I'm putting finishing touches on a new menu for next week and getting my orders together so I don't have to come in on Monday and do them.....but I'm chomping at the bit....

Posted at 02:42 PM in Behind the Scenes |

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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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