Randy is our affable sous chef, not another farm animal. I say sous chef, though Randy is so much more than that. I am not big on titles, in some restaurants he may be called the executive sous chef, but that just sounds pretentious. In others he may be referred to as the chef de cuisine, to me that infers that he is writing the menu. That is something I do with Randy’s help. He is in charge of the kitchens daily operations, including writing the schedule (something I loath), most of the food ordering (he shares that responsibility with Michelle, another sous chef), He maintains the kitchen, cleans the walk-in coolers etc. He is often here until the wee hours of the morning working on some task or other, making sure that everything is all set.
Randy started working at EVOO in 1998, within a few months of our opening. He was attending The Cambridge School of Culinary Arts and lived a few blocks away from the original EVOO location. He stopped in one day asking about a job, what I offered him was barely minimum wage to work on the cold line. He accepted it, worked his ass off, trained on and worked all stations and somewhere around 2005 he became the sous chef. Taking on additional responsibilities while I worked on opening Za and then moving EVOO and opening another Za.
Randy is my righthand man, a pleasure to work with and a damn good cook.