Blake
Over the next three weeks, Becca and I spent almost every waking hour together when we weren’t working. Her night shifts were a little challenging to work around, but she’d started to pick up more day shifts, which made it easier to coordinate our schedules.
Since I’d handed off my other restaurants to the head chefs and managers who ran them day-to-day, I was mostly free to focus on the new venture, and because it wasn’t open yet, my hours were flexible—and also all-consuming, the closer we got to opening night.
I wanted the new restaurant to be a success because I had investors with a lot riding on it, and I wanted to do San Francisco proud with a landmark restaurant. But for the first time since I’d gotten my initial job as a line cook, I didn’t just want positive write-ups and
