A lot of the regulars who have been coming here for ten years are the older opera crowd people, and they definitely have their specific tastes of what they’re looking for. I think some of the regulars have been scared off. So how do you tweak the menu without scaring off the regulars? I grew up four blocks away from it, and I’ve been eating hot dogs since I was a little girl, and I just became obsessed with them.Īnd there are no good hot dogs here, and it’s really sad.Ībsinthe has been around for nearly 10 years, and it has a lot of regulars. I have this crazy obsession with Papaya King. I think it’s from growing up in New York and eating them my whole life. Then we’re going to do homemade sauerkraut and homemade relish with it. I’m thinking of making a spicy duck sausage and then wrapping it in croissant. I’m actually going to make them here on our café menu.
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You know, like the ones from the drive-in movie theaters that do flips and have little faces on them. I don’t know if I should tell you where but I want to get one of those dancing hot dogs. It was in a dark room, and the jellyfish were lit from behind with these orange lights, so they’re just floating in this blue pool in a dark room and they’re bright orange, and I thought, “that’s what I need to have tattooed on my body.” But my next tattoo is going to be a hot dog. I got inspired at the Monterey Bay Aquarium. So when I went in for the first one I said to the artist: “I want color, and I want orchids, and I kind of want a lotus flower, but I don’t really know,” and he came up with the whole concept.Īnd then once he did arm I decided that I wanted to get the other arm done. I’d wanted sleeves for a really long time, and when I had the idea to get them I wanted something with lots of color. Career highlights: living and working in France being named a “Rising Star Chef” by The San Francisco Chronicle in 2005 moving to San Francisco and working in restaurants there 25, 1977 Hometown: New York City Education: The Culinary Institute of America, Hyde Park, N.Y. Title: executive chef, Absinthe, San Francisco Birth date: Oct. I think in New York it’s way more cutthroat and competitive, and here people are just really supportive of each other and want each other to do well. I just like the community of restaurant people here. What do you like about working in San Francisco?
I think you send the wrong signals to certain people. But I think flirting in the kitchen is a big no-no.
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The best thing is just to try to be as professional as possible, which in a way kind of sucks, because you want to have fun, but you have to be able to stand your ground and be as strong as you can.
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I won’t tolerate it in my kitchen at all.ĭo you have recommendations for how to shut down sexual harassment? I’ve seen it since then happen to other people, and I take it very seriously. I mean, it’s not like I was flirtatious or anything like that, but I learned that this was a real thing that could happen. It taught me how to behave in a kitchen more. But it hasn’t happened to me since, which is good. Because it does happen a lot in this industry, which sucks. But I was glad that that happened because it helped me see the warning signs of that sort of thing. I was actually sexually harassed there, which was one of my first times dealing with that. I was at a restaurant that I didn’t really love. It’s a great food town, and it’s really artsy and food-friendly. I did my externship in Santa Fe, N.M., which was really cool.
What were some of your early restaurant experiences? She gained critical acclaim as executive chef of Levende Lounge in San Francisco, and last June she started running the kitchen of Absinthe, where she is one of several high-profile female chefs in the area-along with Judy Rodgers of Zuni Café, Traci Des Jardins of Jardinière and Elizabeth Falkner of Citizen Cake and Citizen Cupcake. Soon she was promoted to line cook and then decided to leave the University of Massachusetts in Amherst, Mass., and headed to Hyde Park, N.Y., to study cooking at The Culinary Institute of America. Working in the back-of-the-house as a prep cook at that restaurant proved to be more her style. She started as a restaurant cashier in college, “but it didn’t work out because I just didn’t really deal with people so well,” she says. Like many chefs, Jamie Lauren, whom The San Francisco Chronicle named a “Rising Star Chef” in 2005, fell into her profession by accident.
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