• #6 - Every Darned Restaurant... (46:07)

  • Dec 30 2020
  • Length: 46 mins
  • Podcast
#6 - Every Darned Restaurant... (46:07) By cover art

#6 - Every Darned Restaurant... (46:07)

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  •  Lawrence: [00:00:00] I actually first met you when I was bouncing at Off Shore. The after hours club. Yep. Sam: Oh yes. The after hours club. Cape Henry. Right. That was, uh, that was an interesting time of life, you know, it was, uh, for me, certainly work-wise it was, it was very interesting because I was that time. I was waiting tables five nights a week and the same five nights a week, I would, you know, I'd get off work there at, you know, nine, 10 o'clock. And then at 1230, the after hours club would open. So I'd have like this little two-hour span during which I'd go around and stop and other places around the beach and say, you know, Hey you guys coming up tonight, et cetera. And then go and work until seven 30 in the morning for a bit, and then go to the restaurant the next day. Interesting life work, go drink, and then go out and get up and go back to the restaurant. Yeah, seriously? It's uh, yeah, so, okay. So yeah. So you cooked at coyote. What else did you work after? Cause I left coyote in 96 when 95, 96. Yeah, I guess there's 96. Where else did you work after that? Or how long did you stay at coyote? Lawrence: [00:01:51] Um, not too long lunches. And, um, Mike and Corey hired me over at Atlas. Sam: [00:02:00] Okay. Lawrence: [00:02:01] Paid me a lot more money, you know, so I didn't have to work too because I was a coyote on balsa doing the catering for Henry's not leave coyote and go over and. We be upstairs room and cater over there. Yep. And then, uh, and then I got into catering with Gary, but then I took some on my own, down at, um, uh, town point park, the TTI, um, the head of development came and found me at, uh, Atlas. We had Gary and I had done a joint effort down there, but he couldn't make it. So I did the whole thing, which is in both our names. Hmm. He wanted me to do all the, uh, VIP tents. Very cool. So I would do the VIP tents on stage left, and then they would rent out stage. Right. And tell and tell whoever ran it. I was their preferred caterer. So I used to get a lot of jobs like that. Sam: [00:03:03] That's not a bad gig, frankly. Lawrence: [00:03:07] Because I'd be running lunches and Atlas and hunger, a guy to go to five one. They let me use that to prep for that night. Then load up the car with all the food down to town point, get all that done. Then head up to, uh, one of the bars and Waterside go down to Sidney's place. I hang out there. Sam: [00:03:35] It's wild. What was it like working at Atlas? I was always, you know, cause I, I then moved out of town and, you know, essentially at 96, um, but came back with some frequency and I always ended up eating it at one of the Atlas diners. And I, I always thought that wouldn't seem to be a smart move. It was kind of like they'd, they'd figured out how to. To almost standardized to some, to some idea, you know, their location so they could keep opening new ones. Was that kind of the way that one worked or what did you, um, Lawrence: [00:04:12] they were, they were, pattering patterning that off of, uh, Ruby Tuesdays. Uh, they opened up 17 of those and then sold that off for millions. And that was their original plan was to. To do exactly that. Just keep opening them until they get to a certain level. They can get bought out, but that went awry. They, they, because of Corey, they were, they were, there was a chef-driven system. Yeah. It had standardized recipes, but you had to have culinary skills to actually pull it all off. Sam: [00:04:52] True. Yeah, because the level of dining was up high enough. You would need that. Lawrence: [00:04:57] Right. And that was where the problem came in. Couldn't find enough, you know, like they have today when you couldn't find enough good people to maintain that level. So where their downfall was, I was the last chef in their system when I left and they went to, to, to make an, you know, I made my mashed potatoes. I made so much as homemade. They went to boil in the bag of...
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