My newest novel, What’s Left, springs from the ending of my first published novel, where her future father lands in a bohemian band of siblings who’ve just taken over the family restaurant after a car crash killed their parents.
It’s a lot of responsibility on young shoulders.
Sometimes, when you put a dish together, the balance is off. It can even mean starting all over. What do you think of this?
At home, Tito and Diana, still in school, need to make sure their siblings are up to the job of parenting and running a house. What about their grades, the laundry, cleaning the bathrooms? Who pays the bills? Who’s really in charge, for that matter? The two youngest do work part-time at Carmichael’s, where they don’t need to be told they’re under public scrutiny. The balance at Big Pink, meanwhile, is undergoing adjustment.
The two youngest do work part-time at Carmichael’s, where they don’t need to be told they’re under public scrutiny. The balance at Big Pink, meanwhile, is undergoing adjustment.
In his final half-dozen years Pappa Stavros had been uncharacteristically aggressive in his dealings, not to mention bad loans to his buddies or timing.
What I know of the food business is all second-hand, but I still wonder about taking leadership of an enterprise as a young adult. In my early 20s as second-in-command of a small newsroom, I was given surprising leeway and yet I’m still grateful for the stability provided by my older boss – even though I’m not sure he was always the most mature in some of our gunfights with the wider community.
We did have a great corner restaurant, though, run by two brothers and their wives. Just a coincidence, if you’re thinking of Cassia.
Have you ever worked in a restaurant? Doing what? What’s your strongest memory?