In 1988, I came to NYC to become a great chef.
He taught me how to handle pressure and cook with speed, agility and imagination.
In 1990, I had enough of the 70 hour work weeks at $8.75 per hour and knew I was ready to become an Executive Chef.
He told me about a guy named Steve Kalt who had a consulting
business with Andrew Zimmern (yes the Bizarre foods guy) and
Ken Friedman who has also been the Chief speech writer for The
Former Rudolph Guliani.
They were working on a project called “The Big City Diner” in the
former Market Diner on 11th avenue and 43rd street. They were
looking for a young chef to take on this 24 hour, 7 day a week
project. Think Diner by day and Club/ great food at night.
The concept on paper was awesome and I decided to take the
plunge. Soon after being woken up at 4am on numerous occasions,
because the “Grill man” did not show up and I needed to cover
him, I began to realize this was a very bad career move.
But no career move ever is a waste. One of my favorite people, who
I met, was Gilbert Stafford- the Famous doorman of NY, LA and
Miami Night Clubs. He was always so warm to me and always