and his collection of plates from
around the world. Best of all, a small
Side lines since my 20s.” He
room next to the restaurant’s office five or six days a
could be converted into a playroom for
the couple’s three daughters. With
R EAL FULFILLMENT RARELY
comes only from
work. You really need a
week, after lunch service.
“To be a good cook,
mom and dad working a few feet away, hobby. Here are a few you have to be in good
the girls could hang out on weekend industry folks who’ve physical shape. And
nights, occupied with books, coloring found satisfaction away with taekwondo I feel
BY PATR I C IA C O B E and games. from the restaurant. I’m getting better at
“I had been traveling from Westchester cooking—at my job.”
on the job for less than two years. Mornings start with Fernandez County to New York City, working in the
HE HOSPITALITY INDUSTRY HAS FOREVER
been notorious for its long hours Nevertheless, 60- to 70-hour work- cooking a hearty sit-down breakfast. kitchens of David Bouley and Daniel THE WORLD TRAVELER
and grueling schedules. But high weeks, nights and weekends are After the family finishes eating, he Boulud, but I wanted to be around my JohnPaul Damato,
turnover rates and a reordering of still the norm in many restaurants. As pairs up with six-year-old Nicky for a kids more,” Matthew says. 16. Art influences his executive chef, Mio,
priorities—especially among younger change slowly comes to the industry, reading lesson and does flash cards Although Matthew works 85-hour food, and cooking influ- Washington, D.C.
workers—are bringing a change. some people forge their own paths to with four-year-old Catherine while Lyn weeks, he’s happier now. “I’m very ences his art: Fourier “When I go on vacation
“Quality of life is the number one achieve better balance—and greater teaches the older two kids. Once attached to my children,” he says. “Being uses heavy-duty freezer with my kids I always
reason a manager will leave the industry,” happiness. Fernandez leaves for work, Lyn finishes an entrepreneur gives me the chance bags full of paint like a throw in a little work,”
claims Teresa Siriani, president of the day’s lessons. to fit it all on one plate—my business, pastry bag to add texture says Damato. He got
People Report, a company that bench- A: THE HOME-SCHOOL SOLUTION “My parents always worked a lot of my personal life and my family.” to his canvases. The chef inspiration for Mio at a
marks and analyzes human resource Ralph Fernandez, executive chef/partner hours,” Fernandez recalls. “I wanted to paints mostly at night tapas bar in Spain.
practices in foodservice. Flexibility to at Moshulu at Penn’s Landing in be more involved with my kids. I’m the C: LIVE NEAR YOUR WORKPLACE and on his days off. “It’s The bar had hanging
balance work/life issues is one of Philadelphia, works 10-hour days—with happiest I’ve been in my whole life.” When Gale Gand gave birth to twin girls always been a battle lamps with menus
the top five “satisfiers” that impact an hour commute on each end. To over two years ago, she decided a THE MARATHON RUNNER to fit painting into my written on rice paper
workplace happiness, she adds, carve out more family time, he and wife B: PLAYING ON THE JOB change was in order. So she and Rick Tom Parlo, executive schedule.” shades, and Damato
citing a Society for Human Resource Lyn home school their four kids, In 2003, Matthew and Wendy Karp, Tramonto—partners in Tru Restaurant chef, Mandarin Oriental, plans a similar treatment
Management study. The SHRM 2006 ages 2 to 10. co-owners of Plates in Larchmont, New and Cenitare Restaurant Group—opened Miami for a small bar fronting
PHOTOGRAPHY (L. TO R.) BY JARED CASTALDI, BARBARA HANSEN AND BRETT KRAMER
Job Satisfaction Survey Report notes Since Fernandez has Sundays and York, first saw the historic house that four restaurants in the Westin Chicago Parlo runs 20 to 40 miles Mio’s open kitchen.
that balance is ranked second (right Mondays off, Saturday is a school day was to become their restaurant. The North Shore, only four minutes from a week and gets some “I always pick up new
behind compensation) for employees and Sunday and Monday are the “week- park-side setting was perfect for show- Gand’s suburban Chicago home. “I can of his best ideas on the ideas while I’m on
35 and younger, females and those ends” in the Fernandez home. ing off Matthew’s new American cuisine shuttle back and forth several times a hoof. “It’s one of the vacation,” he says.
day,” she says. unexpected benefits. — TH STR E N K
On the day we spoke, Gand had If I have a problem in
opened Gale’s Coffee Bar, where she is the kitchen, solutions
executive pastry chef, at 5 a.m., scooted just come to me as
home at 7:30 with a latte in hand for her I’m running.”
husband, Jimmy Seidita, put breakfast
on the table for the kids, drove her son THE ABSTRACT ARTIST
to school and the girls to Montessori, Jeff Fournier,
went back to the restaurant, then picked chef/owner, 51 Lincoln, THE MARTIAL ARTIST
up the twins for lunch and a nap. And Newton Highlands, Jacky Robert, chef/
Gand prepares the family dinner three Massachusetts co-owner, Petit Robert
times a week. “Painting is much Bistro, Boston
“My career gives me lots of pleasure more than a hobby,” says “I’m 57 years old,” says
and self-esteem, but my children never Fourier, who’s been Robert, “but I’m in
feel like they’re competing with it,” Gand studying art since he was the best shape I’ve been
A B C says. “I’m happier, healthier and less
guilty than I’ve ever been.
8 Nearly half of all adults in the country have worked 9 The Baby Boomers, God bless ’em. 10 Anthony Bourdain is one of us, and somewhere 11 Working in a restaurant is one 12 ...which isn't for everybody, and makes it 13 We work with food. And we love food.
in restaurants—and they have the stories to prove it. in the world right now he’s eating really well. big, fat adrenaline rush... kind of cool that it suits you so well.
36 Restaurant Business May 2007 restaurantbiz.com
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