Hotels and VIP

I called Owen from Butter On the Endive the other night to catch up on what he is doing. Because it’s very important to know where your cook friends are and what they are doing. Now that we are all getting older and more experienced, we can help each other and pool our connections. I’m still trying to figure out what to do.
He was soaking in the bathtub at the Shangri-La Hotel. He was using his staff discount.
“Nice, I remember when Bryan hooked me up with a room at the Loden, to celebrate my last night at Chow.” I said
That was such a sweet surprise. We had fun that night.
It’s so nice to walk into the nicest most expensive restaurants in town, with a case of beer for the kitchen and get a 9 coarse tasting menu, while the rich old folks wonder what the fuck is going on. Why is the chef personally shaving truffles over everything at that table of loud kids.

Cooks are so poor, but we live so rich. Cooks are also so generous, if Byran or Kyle wanted to go out drinking but one of us in the kitchen was broke, someone would always cover that person. Everyone was always hitting everyone else back. I also love being young and looking a bit trashy but knowing my way around a menu and drink list better than the average diner. I know what everything is and how it is made so I don’t feel intimidated. Cooks have an appreciation for fine things, like a perfectly made cocktail, or a well matched wine pairing. I absolutely love some things that are universal in this industry. I want to go explore another city from the ground up like I did with Vancouver.