I got to admit that I’m tearing up read this one, Mark. Josefa and I loved Vera so much, everything that you two did to make it unique and special was not lost on us. Owning your own restaurant is both the best and worst thing you can do, but you lived through it and came out the other side a more whole person. Your writing is wonderful, and your aim of educating others with culinary careers is a gift to them and to us as well. I’ll always treasure the 6 years of “Hugs Cafe” that you and Liz created. Keep these stories coming, brother!
Hi Chef Mark, this is a great read. I loved Vera and actually did a stage with you one day. Not for employment I just loved what you were doing. I was able to hang out on the jamon slicing station for a bit and see how you prepared that great grilled octopus. At the time you were also doing housemade charcuterie which was fantastic. Later, when you were open in the morning, I would stop by for coffee and boquerones whenever I went to northwest cutlery. I am in the industry myself and briefly had a place of my own so I understand much of what you went through. Nice to see this all documented.
I got to admit that I’m tearing up read this one, Mark. Josefa and I loved Vera so much, everything that you two did to make it unique and special was not lost on us. Owning your own restaurant is both the best and worst thing you can do, but you lived through it and came out the other side a more whole person. Your writing is wonderful, and your aim of educating others with culinary careers is a gift to them and to us as well. I’ll always treasure the 6 years of “Hugs Cafe” that you and Liz created. Keep these stories coming, brother!
Hi Chef Mark, this is a great read. I loved Vera and actually did a stage with you one day. Not for employment I just loved what you were doing. I was able to hang out on the jamon slicing station for a bit and see how you prepared that great grilled octopus. At the time you were also doing housemade charcuterie which was fantastic. Later, when you were open in the morning, I would stop by for coffee and boquerones whenever I went to northwest cutlery. I am in the industry myself and briefly had a place of my own so I understand much of what you went through. Nice to see this all documented.
Another great LCC- I do hope other Chefs read this, burnout is no joke!