Movin' on up.... to the eastside...

Sometimes in life you get these indications that you're doing alright. Jen got one of those little boosts yesterday... not in the form of a raise or a compliment from upper management. The Salt House / Town Hall PR person, Sarah, came in to build a profile on Jen yesterday. It's not like getting your first chef coat from your restaurant or a decent sized workspace, but what it represents is a deep and true expression of value for her work. In the cut throat world of the restaurant business, few chefs get recognized for their efforts and even less than that get recognized by their employers on top of that. I'm darn proud of my wife for all of her accomplishments. Keep it up, babe, and someday you can be the bread-winner of the family (or at very least, bring home the cheddar).

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Culinary Word of the Day: Executive chef
The executive chef is in charge of everything related to the kitchen, including menu creation, staff management and business aspects. While the position requires extensive cooking experience and often involves actively cooking, it is not necessarily very hands-on. Source Wikipedia

At the Salt House, the brothers, Mitch and Steven Rosenthal, are considered the Executive Chefs of the restaurant. This is opposed to Chef de Cuisine Robert Leva.