Saturday, December 26, 2009
On the Twitter website, @twohatfields tweeted several tips on how to get a job at Hatfield's. They have been gathered together and are now in one convenient list. These tips can also be applied to other places besides Hatfield's. Enjoy!
Top 10 tips on How to get a job at Hatfield’s
#10- "One Page Resumes"! Am I the only one who paid attention that day in 8th grade? I know you’re proud of your achievements-but edit please!
#9 When the ad says "NO ATTACHMENTS," don't send a blank e-mail with your resume attached.You failed the first test! And yes I deleted!
#8 "Keep it Short" Kitchen resumes should be exclusively about "Applicable Experience." I drove a tow truck in high school -- not on my resume.
#7 Watch out for "over-experience"; it can be worse than too little. If you’re taking a step back to line cook, play down management positions.
#6 No "Reverse Chronological" resumes! Nothing is worse than a resume with most recent experience on the bottom. This is 8th grade stuff!
#5 "Formality"-- I’m still impressed with a well-dressed person handing me their resume. Not so with the frequency I am called "man" by applicants.
#4 "Do Your Homework"-- Know who you are applying to and why you want to work for them. I won’t hire people who just want "a job.“ Be passionate!
#3 Don't be dead set on a position. Cooks often think they want one, and another is beneath them. It comes off like you don't want to learn.
#2 Don't bash your former employers to me in your interview. It only results in you looking bad. Plus, they are probably friends of mine.
#1 Be prepared for the hard questions. I won’t let short stints at other jobs slide by. Understand your resume’s weaknesses and answer strong.
Saturday, August 29, 2009
Back around mid-June 2006, I was driving by
Quinn & Karen Hatfield decided to move from
When I had dinner at Hatfield’s for the first time, the servers were fine & knowledgeable when I was asking questions & inviting recommendations. Karen Hatfield, hostess/pastry chef, was quite helpful in the dessert selections, obviously. I sensed an intimacy and a familiarity with a small restaurant, without compromising on professionalism. Even after a couple of months later when I was dining at Hatfield’s with a friend, I felt like I've stumbled upon this wonderfully well-kept secret, which I don't mind. Delicious food, professional & personable staff, a small & very relaxing place where you can have a real conversation. As a result, Hatfield’s became one of my regular go-to restaurants in LA. I made it a point to visit the place and see what changes Quinn made in the menu or what new dessert Karen created. When one of my friends come into
Here are some courses from one of the chef’s tasting menu:
Over the past three years at Hatfield’s, a few things have changed. Repairs & renovations on the building. Constant changes to the menu. Karen’s hair is not blonde lately, and Quinn’s hair is not around lately (last time I checked). But the biggest change of all: Hatfield’s closed its doors at the original
This is not the end of Hatfield’s Restaurant permanently, due to the realities of this economy. As Quinn might describe it, this is the end of stage 1 of a long culinary “Tour de France.” Rather, Hatfield’s is moving to its new location on
They hope to open later in the fall of 2009. I wish them well.
original location (ended 8 Aug. 2009)
new location (starting in the fall of 2009)
Friday, July 31, 2009
I read the review in the Los Angeles Times and I heard many great things about chef Michael Cimarusti, since he left Water Grill, the seafood restaurant located in downtown Los Angeles, to start this highly-anticipated restaurant at the original location of chef Joachim Splichal’s Patina.
Once I entered and got settled down at my table, I ordered the nine-course tasting menu. Yes, the courses kept coming, right through the cheese course and the dessert courses. After the meal, I got a tour of the kitchen and was introduced to Michael Cimarusti. I remember him saying to me,
As a member of one of the food discussion websites (eGullet), I made comments about wanting to eat at Providence. Apparently, those posts were noticed. And that four-hour dinner was amazing.
From that evening on, for the past three-plus years, I continue to dine at Providence, to the point that I would be considered a regular. To illustrate that point, I recall having dinner one night at the bar, which I usually do once every two weeks or so. I decided to have the halibut. A few minutes later, chef Michael walks out of the kitchen into the bar area, stands right in front of me and says, “Halibut? You’re not having halibut! You’re having bouillabaisse!,” and then storms back into the kitchen. I was chatting and joking with the bartender how it doesn’t matter now what I order, the chef will probably overrule me. By the way, the bouillabaisse that I had was a new addition on the menu and it was excellent.
Along with Michael, I’ve gotten to know the Providence staff, including maitre d’ Donato Poto, pastry chef Adrian Vasquez, sommelier Drew Langley, mixologist Zahra Bates, and other staff members like Martin, Bobby, Hwang, Randy, Matthew, Krisi, Diane, Ray, Armando, Sam, and Tristan, as well as many Providence alumni, like Paul, Vincenzo, Yu Min, Jared, Nadav, and Peter, among others. And of course, a few culinary notables ...
What else is there to say? Providence is my favorite restaurant in Los Angeles.
5955 Melrose Ave.
Los Angeles, CA 90038
Sunday, June 14, 2009
It's been over a year since Palate, Food & Wine first opened its doors in Glendale on 16 May 2008, and I'm finally writing a post about it on my foodblog. One would think that I'm keeping this place a secret. Mind you, I have been telling my friends about Palate, and that they need to come over to Glendale and try this restaurant. As LA Times food critic S. Irene Virbila wrote in her review of Palate, "Glendale has just become a destination."
Palate can be described as a restaurant with a wine merchant in the back. It can also be described as a wine merchant with a restaurant in the front. Octavio Becerra is the head chef/owner/principal of this establishment, located on the ground floor of the seven-story Bekins Depot building (circa 1928). The other floors are used as a wine-storage vault.
The menu is market-driven, whatever is fresh and seasonal at the farmer's market. The dishes constantly change, even though a few items are regularly on the menu.
What else can I tell you about Palate? They're now open on Sundays. I've already eaten there for their Thanksgiving dinner and their New Year's Eve dinner. And I can walk to and from the restaurant in about 15-20 minutes (you read correctly). Palate is my new favorite neighborhood restaurant, and as a result, Glendale has become a destination!
Palate, Food & Wine
933 South Brand Blvd.
Glendale, CA 91204
Thursday, June 4, 2009
I keep telling my friends to come to Los Angeles, and eventually, I'll say,
Well, here's a few good restaurants for you, in the form of a map, made possible by Google:
View Los Angeles area Restaurants in a larger map
Go ahead and check out the map. I'll keep updating the map from time to time.
Saturday, May 30, 2009
Church and State
1850 Industrial Street
Los Angeles, CA 90021