Every chef has a number of challenges in any given day. The biggest challenge is do what you want or do what the customers ask you to do. When you get the chance to fulfill both of those on a day to day basis. You are a lucky chef.
With this in mind, I want to congratulate, my friend, Mike Philips on his latest project Green Ox.
I have known Mike since he went and opened Chet’s Taverna too many years ago that I want to remember. The restaurant was the reason that I got my job at the Modern Café. Mike had worked with Jim at the Modern and when they opened Chet’s a job opened up at the Modern. (They just celebrated 16 yrs. You should have been at the Quinceanera, last year. Wow.) So, I guess if Mike and Jim would not have opened Chet’s, who knows what I would be doing right now.
As we all know, Mike is a “meathead” and that is a huge compliment. This is a guy from IOWA that will not stop defending his very flat state. He has been working towards this goal of in his words “…. just making meat all day” for a very long time. He is a true craftsman. Now he will get to continue his craft on another level and the Minneapolis area will be a better place for it.
I know I have said this to you a number of times. But really, nice work my friend, now get back to making meat.
You know the phrase “… be like Mike”? It has a whole new meaning to me now.