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Day One, Day Two, Day Three & Day Four.

Day Five & Six (MON & TUES):

It's all about Interviews. Person after person after person sits down, answers questions, is nervous, is bold, is strange, is late, is not dressed up enough, is overly confident, is overly formal, is bold, is humble, is eager, has never worked in a restaurant before, has graduated from one of the most culinary schools in the country and does not appear to need a job, is young, is queer, is questionable, is freckled, is flustered, is over-qualified, is all of these things.
    What they don't know is I'm a little nervous too. Excited, confused, bored, engaged, succinct, tough, quizzical. I'm learning as I go, too.

And I remember when I started. I remember who gave me my first big job. Fifteen years and I still remember that day.

A few days before I began my interviews I put out a call to some of my colleagues and friends:

"What questions do you like to ask during interviews? What questions do you wish you'd asked of the last person you hired? What's important to you in an interview? What questions have you appreciated hearing/answering?

And remember, I can't trail the person: the restaurant is not open yet."

And then, after the 3rd or so interview I got the hang of it.

This is what I learned on Monday:

    I am afraid of hiring someone who has never worked in a restaurant kitchen before at the beginning of this project. I don't want to scare someone who has no idea what to expect. Opening a restaurant is no joke. I won't have time to care for someone with no experience, not just yet at any rate. Maybe after the holidaze are over...

    I learned how to read between the lines on someones resume. I learned that few people know how to write a resume, know how to design a page for easy reading, know how to make a mark with design.

    I learned something I knew already but these days of interviewing have shown me live, in person:

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