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December 16, 2010

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Coldnosedave

Rose and Thorn.

Try to limit your complaints to the number of positive posts you have. For every thorn, there must be at least one rose. I use this in other industries and it seems to work well and keep meetings from dragging on too long.

Just a thought.

Michael Garbutt

Marla,
There are thorns in every rose. As someone who has enjoyed your hospitality at both Ciao Bella as well as your signature home now, please don't let ANY naysayers upset you. If there is any issue, remember: everyone has a bad day and that's more directed toward your customers than your establishment. Any 'long timer' can certainly work out issues with you. Plus we all cherish you for the superb job you do...
Smile....

Corinne Taylor

Marla:
I opened a new business this summer in an historic building with a skeleton crew of young staff. Your blog was my life line to sanity. Water leaks, failing appliances,no shows, all put in perspective. If you had painted a rosy picture I would not have been able to laugh it off and keep mopping.

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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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