The Spotted Pig in The New Yorker

The New Yorker recently profiled The Spotted Pig chef April Bloomfield and among other things discussed what it takes to work for her:

If David Chang’s band of renegades are the Red Sox of the New York restaurant world, Bloomfield’s cooks are the Yankees, square and conscientious. When I asked her what kind of people she likes to hire, she replied, “Nobody weird. Nobody with dreadlocks.” She paused a minute, and added, “Well, no white guys with dreadlocks.” Her cooks wear black pants and black shoes. “People with chile peppers on their chef pants shouldn’t be allowed in the kitchen.”

I also thought this was interesting, about why a restaurant would want a farm. Status symbol.

They both want a farm, where they can grow vegetables and raise livestock for use in their restaurants. A farm is attractive for two reasons. The first is that Bloomfield can’t always procure the calibre of ingredients she wants, since many of the city’s top suppliers are beholden to more established chefs. “They get all funny,” Bloomfield said. “I’m not Daniel Boulud.” The second is that a farm, in the hyper-competitive New York restaurant world, is a sign of clout and longevity, the breadbasket of an empire. Bloomfield and Friedman have been looking at land in New Paltz and Wassaic.

The Spotted Pig in The New Yorker

One thought on “The Spotted Pig in The New Yorker

  1. dorf says:

    read through this article on the train this morning. one line in particular struck me and seemed like a solid idea to strive for in any number of creative situations – “just enough so that you don’t have to try too hard to find one but not so many that you’re not excited when you come across one.”

    Like

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