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Saturday, August 15, 2009

Goodbye Perry St

Ch-ch-ch-changes...

Big changes around here. After working for Jean -Georges since his externship at the CIA, Erik is moving on to new challenges. And I have a feeling this is harder for me than it is for him. First of all, (agree or disagree) you all know how involved I am in my chef's career. I've met so many people in the past 7 years. Most of the cooks, chefs, GMs, and wives have come and gone as the industry tends to dictate, but I'll be continuing to connect with some dear friends long after my midnight visits to Perry St cease to occur. I'm not sure how how the new company will react to my blog so to keep on the safe side I'll keep some things on the qt for a while. What I can say is that I'm about to deal with something many of you know about: traveling. I knew this when Erik accepted his new job, and I'm going to do my best to get through it. Expect most posts to come in September when Erik will be gone for 4 weeks. Yep.
I'm thrilled for the new job and apprehensive at the same time, especially about the traveling. But I'll count on you ladies to help get me through that-should I need it. August brings two fresh starts: Erik's new job and a new school year.

January 2006, New Fulton Fish Market
Original Perry St crew from right to left:
Erik Battes, Justin Basdarich, Greg Brainin, Paul Eschbach, Greg Vernick, Jean-Georges
Believe it or not, three and half years later and all theses guys (now except Erik) still work somewhere within the JGV company. Despite what some may say, JG is a great man to work for. And who better to take over the chef de cuisine position at Perry St than Jean-Georges's own son, Cedric.

Adios Perry St.

Food is Love,
Hilary

9 comments:

Stevie said...

Hopefully, this will be more like what his old boss/owner does...travels once or twice a week, every month. But when he is home, you should see more of him No? Actually have full nights like from 8pm to 6am again... Oh this sounds like it has the potential to be better. GOOD LUCK!!!

Alyssa said...

Congratulations to both of you!

ChefWife said...

I don't know his schedule yet, but it's my understanding that corporate chefs have slightly less demanding hours. (aside from the traveling)

ChefWife said...

I don't know his schedule yet, but it's my understanding that corporate chefs have slightly less demanding hours. (aside from the traveling)

Go Erin Go said...

Congratulations! Good luck on this exciting new adventure.

-Erin

Tiger Lily said...

It will take some getting used to, like anything else, but I assure you it will be good! When the ladder in front of us has no place else to go, jumping to new higher ladder is all apart of managing a career. Sounds like you guys are on the right track. I always go into the new jobs and cities with the "worse before it gets better" thinking...and it works. Soon, he'll be home more and you'll have more money and a better lifestyle!
Congrats! Hang in there!

lonestarstudent said...

Yay! Congratulations to both of you. My father-in-law is a corporate chef and he seems to have a much more "normal" schedule, even when he travels. Will you be moving or staying where you are?

I'm sure the traveling will be tough, but can you imagine going to be at the same time as your husband each night?!?!??!

I'm sending great thoughts your way. I know you'll both be fabulous.

snh said...

Hillary,
I know you are nervous about the traveling thing, but trust me you will be fine. It may be an adjustment at first, but you will get adjusted. My chef works in a private home for a celebrity and has been gone for most of the summer. It's been a hard adjustment but I have noticed when he does come home for a few days it's great because he has that entire time off! The thing that makes it easier for me when I know he's leaving again is to make as many plans as possible so I have things to look forward to. Congrats to you guys, you will both do great!

ChefWife said...

Thanks for all the well wishes, ladies! I have no idea what this is going to be like, but I have a feeling we'll be able to handle it.