Getting A Chance

When I first decided that I wanted to work in the restaurant industry, I had terrible timing. It was right in the middle of the recession and no one would hire me. I went from restaurant to restaurant seeking a job, I must have sent out 30 applications. Let me tell you, there is not 30 fine dining restaurants in my area, most were mom and pop places, fast italian food, pubs and things like that. One day in February me and my Dad were at Okemo skiing with some friends. At that point I was really feeling the heat on getting a job, I had been looking for months without any lucky breaks. My dad's friend had then mentioned Liv's Oyster Bar and told him what it was all about. My dad was hooked, I was still skeptic. Once we got home we walked down Main street in Old Saybrook to come to the old movie theater. I had no idea about this place and I went to school for ten years right across the street! Once I walked in, I could tell that this was a well kept secret. I walked up to the raw bar to meet Head Chef and Owner, John Brescio. I could hardly see over the raw bar but I knew this was the place for me. I offered to work for free, explaining that I really wanted to learn. He gave me a grin and told me to come back next Saturday. I had a job!

Once the staff met me they gave me two weeks, thinking that a five foot tall blonde girl couldn't have the passion or gusto to make it here. I didn't care, as long as Chef John had faith and I did exactly what I was told thats all that mattered to me. I started as a prep chef, coming in on the weekends and helping the Line Mies en Place for the day. From peeling 25# of golfball sized sun chokes to grating almost half a wheel of cheese, I did as much as I possibly could. Learning all these new things and techniques was so important to me and Chef John was there every step of the way. He really showed me what it takes to be an Executive chef. Not only was he busy doing everything his job entailed; like ordering, inventory, guest lists, and much more; he came and helped the lowly prep chef and explained to me basic knife skills and kitchen work. We even had a potato peeling contest ( I was very close second to him). If Chef John didn't give me a chance then I know for a fact I would not be where I am today.

Jocelynn Neri