What I learned from two great chefs and great bosses
Everything I do for organization myself and what I teach my clients is based on one very simple principle: Make it easier! Any structure that is complicated and cumbersome is not going work. It has to be simple, easy to follow, and yield tangible results. As I’ve worked to simplify things in my life I’ve always had two voices in my head from my days as a chef. I started my fine dining career at Il Capriccio in Waltham. (Still a great restaurant. Get there if you are local and haven’t been.) Rich Baron is the chef and co-owner. He’s a great guy and a talented chef. I started there on garde manger (salads and apps) when I was on externship from culinary school. He wanted me to stay. I wanted to go back and finish school. We struck a wonderful compromise that I would stay for a year. I owe him a lot for that opportunity, for his seeing something in me, and for many other things. Anyway, when I moved from garde manger to the “hot line” when I decide to stay for the year, Richie pulled me aside before my first night on the grill and and said, “Kid, we get good ingredients. Don’t fuck them up.” As glib as that advice/guidance may seem, it gets to the heart of why I devoted my culinary career to authentic Italian food. All the technique in the world can’t compensate for inadequate raw materials. And, when your starting point is great raw materials, you don’t have to work so hard to make them shine. The other voice in my head is that of Adam Halberg, the Chef d’ Cuisine at Via Matter when I was a cook then Sous Chef there. Again, I owe him a lot. He, Richie, and Carmel Quagliata were my three most…