Looks like I'm getting a new gig (sort of)

[blwchef]

http://blog.seattletimes.nwsource.com/allyoucaneat/2008/05/kerry_sear_set_to_sell_cascadi.html
My chef/owner is selling the place and most of us are moving to the new Four Seasons hotel. Not sure of positions or pay yet but that should be settled soon.

[Fred]

Hope it works out well. We'll keep our fingers crossed.

[Chad Ward]

http://blog.seattletimes.nwsource.com/allyoucaneat/2008/05/kerry_sear_set_to_sell_cascadi.html
My chef/owner is selling the place and most of us are moving to the new Four Seasons hotel. Not sure of positions or pay yet but that should be settled soon.

Interesting development, Brandon. If Chef Sear has paid any attention to the Keller/Batali model, he'll know that keeping good people and developing opportunities for them to move up is the #1 priority in maintaining his own culinary empire. If you haven't yet read Heat (http://www.amazon.com/dp/1400034477), do so, and then leave a copy on Chef Sear's car seat. In addition to being a fascinating book in its own right there is a lot of background on how Batali & Bastianich grow their holdings and culinary reach by cultivating talent and then giving them a place to show their stuff. This is chef-brand expansion the way it should be handled. If Sear has half a brain, and the reviews say he does, he'll be thinking along the same lines. That bodes well for you.

Chad

[kamkazmoto]

I hope that it works out for you. Best of luck.

[ksskss]

Good luck Brandon. Whoever gets a pro like you will be lucky to have someone of your calibre.

---
Ken

[Rob Babcock]

Best of luck. It can be unsettling to face the uncertainty but also exciting.

[Sullybob]

Good luck Brandon. You'll be in our thoughts.

[Arturo]

http://blog.seattletimes.nwsource.com/allyoucaneat/2008/05/kerry_sear_set_to_sell_cascadi.html
My chef/owner is selling the place and most of us are moving to the new Four Seasons hotel. Not sure of positions or pay yet but that should be settled soon.

Good luck, I have worked for the four seasons group in the past and have nothing but good things to say. They are as profetionally run and commited to quality as you'll see in this industry.

Arturo

[kcma]

and they pay their chefs more than $7.50 an hour :D

congrats :)

[designdog]

Good luck Brandon. The Four Seasons Group has received a significant portion of my disposable income over the years, as recently as last month, and I have always been impressed with them.

Unfortunately I must report that they are a conservative organization, and I doubt that they would allow a leftist-bevelled Aritsugu on the premises... Now that it is fixed, you can send it back to me!:D

-ddog

[kcma]

Good luck Brandon. The Four Seasons Group has received a significant portion of my disposable income over the years, as recently as last month, and I have always been impressed with them.

Unfortunately I must report that they are a conservative organization, and I doubt that they would allow a leftist-bevelled Aritsugu on the premises... Now that it is fixed, you can send it back to me!:D

-ddog

and you will keep it sharp from this point on? :D

[blwchef]

I have my interview with HR tomorrow. I can't wait to see where this goes. The cool thing about this Four Seasons is that they are trying out a newer concept with a more modern approach. The restaurant will be run like an indepentent operation with no name tags, ties and the other stuffy stuff that they are known for. THe service and quality will still be there. They are just trying fit with the city and direction of dining and attitude about service.

[blwchef]

Ddog-not a chance :p

[kcma]

I have my interview with HR tomorrow. I can't wait to see where this goes. The cool thing about this Four Seasons is that they are trying out a newer concept with a more modern approach. The restaurant will be run like an indepentent operation with no name tags, ties and the other stuffy stuff that they are known for. THe service and quality will still be there. They are just trying fit with the city and direction of dining and attitude about service.

that means you guys will make some gin+tonic cavier?? :D

[blwchef]

SO it's official. I got the job. I am going to be running the raw bar and fish department of the new Four Seasons. Sadly I did not get more money than I am making now but the potential for more is right around the corner. I told the GM that I would be open to transfering to hotels through out Asia. He said I'd be very popular in the company. I excited and can't wait to start. We ar slated to start training between August 25 and September 8th. The grand opening is October. I'll keep you guys posted about the pimped out kitchen.

[xdrewsiferx]

Holy Cow... sword?! Congrats Brandon! Now remember if you move to Japan the agreement was to get me a room out there and test your food on your tab right>?


:P

[kcma]

i'll come too... every caucasian chef needs an asian partner :D

[azchef]

Brandon,
all the ff members are going to show at the raw bar and eat some of your food :D :D :D :D :D

[ksskss]

Congrats! Hope this works out well as the stepping stone (pun intended) to the next level of your career.

---
Ken

[blwchef]

i'll come too... every caucasian chef needs an asian partner :D

kcma, I'm my own asian partner (1/4 Cantonese) but you can still come any time.

Yeah the job was nice excuse to justify my new 270mm Kiritsuke, 210mm and 165mm Seikon debas and the Ittosai.

[VERDEinVT]

congrats on the new job. sounds like its a great thing. how many people from your current kitchen will be making the move with you?

[blwchef]

so far 3 for sure. The kitchen staff is going to be around 65 cooks though.

[thombrogan]

Congratulations, Brandon!

As autonomous restaurant, does that mean you get to use Fun-Fun Ha Mu! tableclothes until they raise your salary?

[Octaveman]

Congratulations. Sounds like plenty of room to grow too. How is that one project coming along that you were working on?

[MartinPiller]

Congrats Brandon!

I have kept my fingers crossed and now I'm happy for you that you found a new career opportunity. Good luck!

BTW Don't forget to update your signature...; the (link to) Cascadia is old hat now. :D

[kcma]

kcma, I'm my own asian partner (1/4 Cantonese) but you can still come any time.

Yeah the job was nice excuse to justify my new 270mm Kiritsuke, 210mm and 165mm Seikon debas and the Ittosai.

shouldn't you and i be using cleavers instear? :p

i need an excuse to buy a 210 deba... need to convince chef we NEED to start buying 50lb fishes :p

[Erik Kolm]

Congratulations, Brandon! And that Ittosai is awesome! Good Luck at the new job!

[Jannie]

I absolutely love new beginnings like this, congratulations Brandon, on both the job and the new knives.

[VHo]

they're lucky to have you. hope you like the management.

[blwchef]

I just realized I made a typo. One of my new debas will be a 240mm not 210mm.

[MartinPiller]

Hmmm... I guess it was no typo; it was understatement... :p