Before Clover, I was a Cook III at the Four Seasons Hotel in Boston. For those of you who don’t know, this is a hotel where rooms are $600+ per night. I was in charge of making charcuterie, which I loved. It was one of the most exciting and extremely intense jobs I’ve ever had. I had the opportunity to cook for royal families, Hollywood stars, and some of my idols.
It was the sort of place where you were always cooking stuff that wasn’t on the menu.
We would get “I want” requests like warm fresh squeezed juice, burnt torched toast, sliced green bananas, medium rare chicken. My favorite requests were for things we would have to do scavenger hunts around Boston to find. A certain famous comedian would come in and want turkey chilli and we would say, “OK, turkey chilli, it’ll be done in 4 hours” and we would make it right then and there.