Experiences at Concetta

the guests, being allowed to create whatever I wanted and the environment.

I make CDs to listen to. Mostly indie power pop, but also jazz greats like Miles Davis and Chick Corea, depending on my mood... mostly when the restaurant is open, it is Latin jazz, flamenco, and the like... there is a wide variety so everybody is happy... although the owner is quite partial to Olivia Newton-John and Neil Diamond....

I was working at Wine and Roses in Lodi and I had had enough of the drive, one of my purveyors told me about the position and that I should call the owner of the business because he had no help, and was the only one cooking. So, I called this guy, and he met with me, we had a 15 minute discussion about what I thought about food. He called my references... and teh only problem he had with hiring me was that no one on my reference list had actually tasted my food. I had spent all my time cooking someone else's menu... So, my first night he threw some diver sea scallops at me and said "do what you can with these". I created a very simple tarragon cream and pan seared the scallops....

The customers responses to what dishes I have created. It makes me want to stray from the traditional. I love going out to a table and talking to the guests and asking them what could be different, or better. When I get positive feedback from the dining room it makes me want to be a better chef.