I was hired as a sous-chef at a restaurant on the Upper East Side. The chef liked to drink - some mornings we would find him sleeping. Two weeks after its opening, I became the chef. I was 20 years old, and way over my head. I had to hire the cooks and do the menus.
I don't know if we'd have been as dominant as we were last season. The new things, the new ideas the manager brought in everyone took them on board so well. He is special.