• #7 - Serving drinks in the parking lot, and two people doing the work of six! (36:19)

  • Jan 18 2021
  • Length: 36 mins
  • Podcast
#7 - Serving drinks in the parking lot, and two people doing the work of six! (36:19) By cover art

#7 - Serving drinks in the parking lot, and two people doing the work of six! (36:19)

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  • Sam Knoll: [00:00:00] Let's just kind of start at the beginning. I'd like to know your whole history, so I'm going to get you to divulge some of that. And let me know when you started cooking, Why, you know, how old were you all that good stuff? JT: [00:00:16] I was, I was 18. I mean, it's pretty much the same circle. You started with me. The whole, uh, Willie Moats, Chuck Sass. Uh, Oh, Rick Maggard. Oh, Sam Knoll: [00:00:32] I was going to say, did you work for Rick early on? JT: [00:00:35] I started with him at crawdads cross. If you remember that all the way down at the South end of the beach. Yep. Sam Knoll: [00:00:43] And that was what was at his second restaurant. JT: [00:00:47] He had, he had, uh, Crawdad cafe. He had Coyote cafe, the little one on 27th street and a place called barking dog down at the end of 36th street. I think he was down then Sam Knoll: [00:01:01] I remember barky dog. Yup. It's amazing. Well, so, okay, so 18. What, so what was that just kind of like at a, at a high school, summer job, what, uh, what, not much. JT: [00:01:18] It just, um, it was right there on the boardwalk and, you know, it's, you know, I love surfing back then fishing and doing all that stuff. So it made, made sense right there and yeah. Easy, easy, easy job to get back then, too. Yeah. Compared to everything else from high school where it was way bette pay. Sam Knoll: [00:01:44] Yeah. I guess that's true. Yeah. JT: [00:01:51] And I was 18 and there's, you know, a whole room full of adults that buy you beer. Sam Knoll: [00:01:55] Oh, yeah, that's a good point. Yeah. You had a good group. You're working with I, that was one thing that Rick Magard did very well. Was he somehow managed to pull in people and produce pretty talented chefs. JT: [00:02:11] He could assemble a lot of talent that's for sure. Sam Knoll: [00:02:13] Yeah. Every place he opened, for the most part, it was kind of amazing. And so, so let's see. So you basically, so from 18 until now you've been cooking for a long time. Yeah, we met back in what? 90? I don't know, mid nineties somewhere in there. Yeah. JT: [00:02:39] How'd you get 96, 95, 96. Okay. Sam Knoll: [00:02:46] Yeah. And it was interesting. Um, I was looking at, you know, some of the folks that we cooked with back then, and I was, I was, I was even, I was, I was telling my wife this evening. Yeah. That there've been times where I've gone back to Virginia Beach, simply because I wanted to go see where you were working and try to come in and get something to eat or come back and grab a beer with you when you'd get off work. Right. It's been a long time since we'd been able to do that. Very long, probably too long. Yeah. We'll have to someday once this COVID stuff is over, we'll see if we can fix that. JT: [00:03:22] I think, I can't remember. You always wanted to kick my ass cause I'd take you out way, way, way past your bed. Sam Knoll: [00:03:27] Oh, without a doubt. Well, at this point, you know, I mean, I'm like an hour and a half past my bedtime right now. It's like you hit this, this 50 year old thing. Um, I obviously can't speak for all of them, but you hit that and it's just kind of downhill, you know, wake up at five in the morning for one to fall asleep at eight thirty or nine at night. That's just the way it seems to roll. Right. So, well, what else? Um, I'm trying to think, which, which are your restaurants out of all those, those jobs you've had? What, what was your favorite? One of those and why do you think that was your favorite? JT: [00:04:11] Well, we're like me Stroud. Uh Sulecki. I don't remember if you remember Paul Holbrook we're together for quite a while. We had a. Uh, coyote, like even at the beach and then we moved to a Laskin road. Yeah, that was, that was definitely my funnest time because I met, uh, some of the best friends that I still call best friends, even, even today, years and years and years later, you know, Mike Straud still...
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