In 1988, I came to NYC to become a great chef.
I started out at the River Café and worked under the insane and talented David Burke.
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.
David Agreed.
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
looked at me as if I were a 5 course meal.
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