If there isn't, create one!
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Thanks for your insight!
Institut Paul Bocuse is a dream next to impoosible, but that could as well open up a lot of opportunities.
***
Finally I got a chance trying out
Lynn's Bistro. I heard a lot of good things about it, and was always curious about the food.
Apparently this is a small restaurant full of a lot of group dinners. We waited for an hour before we can be staged on a small table, served with bread (since we're complaining about the long wait and we're all starving).
The food turned out pretty good. I ordered one of their signature dish--crab cake, which was made with chunks of dungeness crab meat. A little bit try, and the lobster sauce wasn't generous enough. Also it's a little bit too salty and too rich to my taste. 評分：75
We also ordered their anotehr signature dish--French onion soup. Apparently this is one of the most famous dishes, since one of the tables ordred it at the end of their dinner! The thick bread soaked up hot and sweet onion soup, topped with a generous layer of well baked gourmet cheese. It's the best to try in this cold weather! 評分：85
The Owner and the Chef is a very friendly person. Since we (well, especially I) were curious enough she told us her culinary life:
She worked in the jewelry industry backed when she was in Vietnam. She then moved to Seattle and spent four years working as an apprentice in a local restaurant. She then flew to Houston, trying to get a job in restaurant. Unfortunately she was looked down pretty bad and wasn't able to get any.
One of the restaurant owners said that she didn't have any certificate, so no one would trust on her. So she flew to New York City, studied in
French Culinary Institute, one of the best culinary schools where you can get a certificate in six months.
She then got a job in NYC, being paid $80K a year working as a chef, and those were the days in 80's.
She went back to Seattle, and was hooked up with some French businessman who wanted to hire her in the then unopened W Hotel--for merely $8/hour!
Well, of course, she is now the owner of her own restaurant that has been running for six years.
I asked if she would recommend people (like me) going into the industry. She answered without a thought, "Don't!"
Well, I asked the same question to every chef I met in the past (well, around four now). And every one of them gave the same answer--except Chef Christian, the executive chef at
PICA :-)
Oh well, Chef Christian acutally did tell me the bad side of working in the kitchen, and he just can't say no to a person questing for a culinary school, right?
Anyway, thanks for much for the dinner. I got a lot more than the food--meeting Lynn, and had a great fellowship. I will sit on your suggestions!
After all, spending 5 years learning how to cook and get an MBA seems to be attractive.
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Hope you'll get the paper done soon! I also want to know more about your profession :-)
標籤： Restaurant, Thoughts, Vocation
