Posted 16 December 2002 - 08:39 AM
After the unfortunate death of Gilbert Le Coze it seems to me you must have faced a major career decision, “do I stay on and take the chance the critics may say that without the master Gilbert Le Coze the great seafood temple of Le Bernardin is a memory? Or, do I move on to another restaurant where my career surely would not be at such odds?”
It seems to me the later would have been a safer bet. How did you decide? Also, when the New York Times review came out and it was Extraordinary did it seem like the stress was off your shoulders?
Thank you for taking the time to share with us.
Posted 19 December 2002 - 12:22 PM
I had no doubts and no fears, I focussed on my job 100%. I didn't feel any pressure at all until 2 weeks before the NYT review. I guess I was naiive, and that saved me. After the review I did the same: just worked hard.