with Walter Simson
When I was young I got a summer job at a French country restaurant in New England. The idea was to live at the restaurant in an effort to make big bucks and sharpen my French. The days were incredibly long. Breakfast at 7, serve coffee and pastry to the owner and the chef for their working meeting at 8, vacuum the dining room at 9, fold napkins and polish silver at 10. Lunch service from 11:30 to 3. Our dinner of leftovers at 4:30, followed by more folding, polishing, and vacuuming.