I just got into Ann Arbor last week. Within about four days I had a stage at Mani Osteria, which was followed by them offering me a job. Mani is one of the busiest restaurants in Ann arbor. When I was working there Friday they were packed all night, and they tell me that they have waits most days of the week. It’s going to be fun to do some higher volume cooking that at Martin Berasategui’s where we capped at 50 guests a service.
The style is definitely more rustic than MB or Castagna in Portland which is great because I want the experience of both rustic cuisine and the super fine dining that I’ve already done. Also I’ll get a lot more line experience here, which is one thing still lacking on my resume. Straight up unadulterated line experience. I can have as much culinary exposure in the world but a lot of chefs don’t care unless I’ve done my dues on the line and shown I can do it.
It’s been nice getting settled in my new home, and really glad it didn’t take to long to get a job. There will be more to come! And I’ve been sitting on a lot of photos and stories of my past travels… I should get around to it soon enough. Oh and don’t worry… I still haven’t forgotten about Spain. Mmmmm Jamon y vino!