
Here's more from my conversation with Restaurant Alma and Brasa chef/owner Alex Roberts. (Find part 1 of this conversation here).
Q: There's a day-to-day aspect of restaurants that can be mind-numbingly repetitive. How do you maintain a fresh approach to your work?
A: Any type of work can be reduced to its mechanics. You know, "My job as a server is just walk to the table, say 'Hi,' take a drink order, come back, take a food order," that kind of thing. And in the kitchen at Brasa it could be, "All I do is cook collard greens." Everything can be reduced to that. But the good stuff in life comes from between the lines. It's about enjoying the process and not just the end result. That's what we try to foster here, otherwise you're always living in the future, and not in the moment.
Q: How often are you in the kitchen?
A: It's seldom right now. I'm the sole owner, and I have to wear a lot of hats, and there are certain things that only an owner can do. Raising capital for this project is a full-time job, and coordination and collaboration is a big commitment. Right now I haven't been spending much time on the, but I do work on all the menu changes, and I collaborate closely with the chefs around that process. I want to be able to hollow out time where I can be in the middle of the operation. I like being the guy who's helping bussing tables, and communicating with customers, and seeing the experience first-hand. I don't know if you can do your job as owner without seeing the operation, being right in the middle of it.
Q: How often are you in each of your three restaurants?
A: I try to be in each one at least once a week, and I generally succeed with that. This period of time with the project has meant a lot of exceptions.
Q: Is your wife Margo becoming involved at Alma?