Came in at 11:00 am. Decorated two birthday cakes. Made homemade pasta and ravioli. Thinking to myself about how lucky I am to consider this a job. Conferred with my sous chef about staffing. Sent some recipes to customers. Swapped out some dying plants for ferns. Laid some mulch around the roses. Marveled at the renovated handicap ramp. Hung some new permits. Nice and easy. It was my day off.
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April 16, 2011
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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.
Checked in for insights into your marketing strategies and stayed to get caught up.
Your blog reminds me that I have joined Bill at the bar for a couple of glasses and a bowl of mussels. Coming soon. Alicia
Posted by: alicia griswold | April 22, 2011 at 05:15 PM
oops. i meant to say I haven't been in in too long...Bill, wine, mussels, soon! alicia
Posted by: alicia griswold | April 22, 2011 at 05:16 PM