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 Changâ€™s band of renegades are the Red Sox of the New York restaurant world, Bloomfieldâ€™s cooks are the Yankees, square and conscientious. When I asked her what kind of people she likes to hire, she replied, â€œNobody weird. Nobody with dreadlocks.â€ She paused a minute, and added, â€œWell, no white guys with dreadlocks.â€ Her cooks wear black pants and black shoes. â€œPeople with chile peppers on their chef pants shouldnâ€™t be allowed in the kitchen.â€
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 canâ€™t always procure the calibre of ingredients she wants, since many of the cityâ€™s top suppliers are beholden to more established chefs. â€œThey get all funny,â€ Bloomfield said. â€œIâ€™m not Daniel Boulud.â€ 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.