How to pull of a $15,000 wedding for under $3,000 ($2,971)

My daughter Heidi, after many obstacles the prior year, got married to Bill Hopkins on October 13, 2013; Heidi was a beautiful, happy Bride.

I for one thought the wedding would never happen – too many delays, intentional and unintentional, kept popping up. By the time funding was available, it was crunch time.

Money was a big issue; hence puling off this wedding was a challenge. Heidi wanted a traditional, beautiful wedding. I asked my friend Josie if she would help with the wedding and she said she would be happy to. Little did she know how much work in the end was still involved. Believe me, we could not have pulled off this beautiful wedding without Josie.

Rather than rent a venue for the wedding, Heidi and Bill decided to have the wedding at their home (after Heidi convinced Bill that it would be possible.) I loved the idea because it is a wonderful setting for a wedding. At the same time it made me uncomfortable because there were a lot of cosmetic fixes that needed doing.

The big project of painting the house inside and out was done by Bill, Heidi and friends... The upgrade in the yard was done by a landscaper who charged too much for what he did. That is my opinion, ha, ha. Heidi and Bill ended up trading a few months free rent for the labor.

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Heidi, besides working hard to get things done, had engaged several friends to help. She also engaged family. Three of Heidi’s brothers – Neal, Paul & Rodmond – and I made a trip to Santa Cruz on August 1st to help with some big projects. Throughout August, September and the beginning of October, different friends came offering their help.

Five days before the wedding Josie and I arrived to get started on fine tuning everything from the rehearsal picnic to the actual wedding.

In the end, I have to say that the whole project was a family and friends affair. It was so good to see everyone stepping up to the plate. The tables you see in the pictures were built by Bill and a friend out of door slabs and pressurized wood. Family and friends, along with Heidi and Bill, then painted them off-white, yellow and teal (teal was Heidi’s accent color).

Heidi wanted wooden tables but they were very costly to rent. Building them saved around $1000. The simple design turned out to be a great idea and Josie worked wonders setting them up in a special design for the wedding. Heidi and Bill rented bamboo chairs which complimented the whole setting. The decorations were also created by Josie. It all came together so beautifully with the ocean front view.

Family and friends loved this outdoor special setting and I for one really loved it. Tears were always in the back of my eyes and still are when I think about the whole wedding.

My oldest son Walter walked his sister down the aisle, his two daughters Jesse and Janine were also in the wedding. As the Mother of the Bride I was escorted first by my son Rodmond to the front to be seated by the altar. The ceremony was simple and poignant.

The reception followed with a soup and salad bar. I was the caterer – and never did I think I would do the cooking for my daughters wedding, ha, ha. Heidi’s boss has a huge kitchen and his wife Jennifer, offered it up for us to use as the prep kitchen. Jennifer even cooked one of my soups. My son Rodmond and his friend Julie did the basic prep that still needed to be done for the soup and for the snacks we served when guests arrived. Some prep I had done here at home and transported it to Santa Cruz.

The menu consisted of four different soups: “Chili, Shrimp Leek, Zucchini, Apple, Peas with Tarragon Soups and Gazpacho”. A salad antipasto bar and breads were also served. I did the prep for the salad bar the day before the wedding at the house next door which Heidi and Bill had rented for two days for out of town guests. The kitchen had great counter space. People would come in and out to ask if I need anything. My friend Nancy helped me prep the fruits for the cheese bar.

The cheese bar was a thorn in my eye; I neglected to set it up myself and all the fruit I requested of Heidi to buy did not make it onto the cheese tray.

The luncheon went over well. We made it, just barely, but we made it, even though we had some wedding crashers.

We were so happy to see our relatives come from Arizona, and Long Beach, California. My friend Nancy and Heidi’s friend Sunny made it from Southern California. My family from Germany could not make it, nor my son Steven and his family from England. My son Paul, who lives on the East Coast, was also not with us. Bill’s daughters Liz and Katherine from Colorado walked their father down the aisle to the altar.

Dancing was had by all and even I did some dancing. It was a fun and casual affair.

Cost: Food and Beverages: $ 1,200 including the cake Flowers: $260 Decorations: $250 Tables: $315 Rental: $430, Dishes: $144 Labor: $120 Miscellaneous: $250 Venue: $0

The Memory Table

Moving to Santa Cruz California! Troubleshooting for the Dream Inn Hotel 1990 - 1993

Moving to Santa Cruz California!  Troubleshooting for the Dream Inn Hotel 1990 -1993.

Santa Cruz here I come. This seaside community is a unique place to live, work and play. It was an easy move since my Son Rodmond lived in Santa Cruz. After a few days I went on a job hunt and landed the job as Food & Beverage Director for the Dream Inn Hotel. As the new Food & Beverage Director for the Dream Inn my challenges were about multitasking.

Being the new kid on the block and having to deal with a Chef’s Ego was not pleasant. In the end we parted and I hired new staff, the overhaul was staggering. The good part was I could put my stamp on the Food & Beverage Operation. I was responsible for 5 outlets: The Twelve Wind Restaurant, the Surf Diner, the Compass lounge, Banquets and room service. I had my work cut out for me transforming the Twelve Wind Restaurant into a California style Bistro.

The Twelve Winds Restaurant took on a new look; only cosmetic changes could be made as no money was available for a total remodel. To enhance the view, which was a look of the Bay, I first had the restaurant cleaned and some walls white washed. I added tablecloths, butcher paper and crayons to have the customer leave notes about the dining experience, good or bad (this was/is a good tool to correct any problem a Restaurant may have/had).  Add fresh flowers, candles on the tables and voila we had a pleasant environment. The menu was also upgraded to more current tastes. My Chef de Cuisine was Jerrie.  I have to say Jerrie was creative but easily rattled when the Restaurant was full.

We became very busy and I hired a new Chef, James, to head up the kitchen... He was creative and a good leader. He produced our first Winemaker Dinner at the Twelve Winds Restaurant with the Mirassou Winery Winemaker/ Owner. It was a roaring success and we had reservations for the next one. That did not happen because the owner of the Hotel wanted the marketing money spent at the room division. Needless to say I was peeved. The Owner did not see that the Winemaker Dinner brought in the locals and the VIP’s from surrounding companies.

A note of contention:
Hotels are notorious when something goes wrong with the room division to have F&B step in and sooth the customer with a basket of goodies or dinner for two, Champagne, Wine. This always annoyed me. The GM/Hotel Owner never gave Food & Beverages' budget a thought until you do not come up with the projected cost/profit. I then set up a budget to show how much it actually cost F&B. 

The second Restaurant was the Surf Diner. Breakfast and lunch was served, it was a typical diner, even though we upgraded the menu too. Breakfast was bedlam on weekends because the Dream Inn was, at that time a family Resort Hotel, and on weekends always packed. We served up to 300 breakfasts a day on weekends. At times the GM was recruited to help buss tables along with, of course, me.  Jerrie was my breakfast cook most weekends and she was great.

Banquets were a big money maker. I had hired a new Manager, David, Englander. David was very good at his job.

In 1992 I made another change and hired a very talented Chef, William Prime, and his sous chef Richard Vasquez. That team was a dynamo. Both Bill and Richard were creative with the food. The plate was their canvas.

I have to admit I was not an easy boss, I was always fair though. In the beginning of 1993 the Hotel downsized and eliminated the Director of Food & Beverage position. I did not see that coming. I received a generous exit package and within two weeks I took the job as Director of Food & Beverage at the Los Gatos Lodge in Los Gatos, California. The Sous Chef Richard followed me to Los Gatos which was good for my ego. He helped me do a turn around at the Los Gatos Lodge.

The drive from Santa Cruz to Los Gatos over Highway 17 was treacherous. Not a day went by that there was not an accident, yikes.

Working ten or more hours a day did not leave me much time for socializing - that is the down side working in hospitality. You really have to love it to be good at it and I was/am good. Now that I am retired I miss the hustle bustle and the attention I received from owners, the media and VIPs from companies I planned and did events for. Here is one of the popular recipes created by Bill Prime and Richard Vasquez while working at the Twelve Wind Restaurant:

Caribbean Style Linguine:


8 oz skinned, boneless chicken breast (cut julienne)
6 oz roasted andoullie sausage (sliced in half inch pieces)
¼ cup julienne cut bell peppers red & green
¼ cup julienne cut Bermuda onion
2 garlic cloves minced
2 shallots chopped
2 tsp. curry powder or to taste
½ tsp. ginger powder
2 oz dark rum
1 cup heavy cream
2 tbsp. olive oil
salt and crushed red pepper flakes to taste
8 oz fresh linguini
¼ stick butter
Heat olive oil in a large skillet. Sauté chicken and sausage until half done. Add peppers and onions, stir add garlic and shallots. Cook for about 5 minutes. Add curry and ginger powder cook for about 3 minutes, deglaze all with rum, and cook for 1 minute. Now add the heavy cream (room temperature) and cook until reduced by almost half stir in the butter and incorporate cook all for about 3 minute.

Toss with the fresh pasta correct seasoning and top with red pepper flakes.

Makes 4 servings

Changing Gears: Courage, Cancer and Family!!!

The diagnosis of cancer is a very scary thing. It touched our family and many of yours. As I write this I am thinking not just of our family’s reaction but about my very special friend Josie’s Mother who was diagnosed with ovarian cancer about one year ago. It was a shock to her family and friends. Anna Mariea went with the flow and did all that was requested of her with her very large family’s support. A few weeks ago she decided to have no more treatments. Anna Mariea told me that during the time she has left she wants to live it her way, “It does not matter how long or how short my time is, she says. This decision was not easy for her family; it takes courage to make that kind of decision against family. Anna Mariea. is holding her own, she has been traveling and intends to come back for a visit to Healdsburg. Her spirit and the love of her family are keeping her centered. I am sure there are other cancer patients who do the same to stay as self - reliant as long as possible.

I can identify with this need. My husband Marc made the same decision. I will try to solidify the reaction of our family. For 18 months Marc struggled with radiation, chemo and being a hero in spite of his health. He did go back to work for a time. He did have Histocistic Sarcoma Lymphoma.

Marc was diagnosed December 31, 1974. Talking to the children about his illness was hair rising. During this time, I took the job of opening the Restaurant “Annie’s Firehouse Soup Kitchen” in the spring of 1975. Every morning I got up at 4 am to go to work. Marc got up with me and made me coffee and some breakfast even though he did not feel well it was his gift to me for helping to keep things as normal as possible. Marc’s fight with his cancer ended August 1976.

One day after Marc died I received the job offer as General Manager for The Graduate Club in New Haven Connecticut an exclusive private dining club; which I accepted.

Walter our oldest was on a walking venture through the Western US and Alaska. He only found out about Marc’s illness month’s later. Walter never thought he would not see his Father again. Communication with Walter was sporadic because he never had a phone in the wilderness. I recall that a few days before Marc gave up his fight Walter called and I told him that his Father was holding on to know that he was okay. Walter said, “Do not tell him I called I am on my way back home.” I told Walter that I could not do that - his Father needed to know that he was okay and coming home. He never made it in time. Walter arrived the day of the funeral; I took him to the cemetery where he stayed awhile. After he came home he locked himself in our garage/work space and every time I tried for him to come out and join the family and friends he threw any thing he could find at the door. We could not get in to talk to him. After a couple days of this Walter did join us and since he was the oldest he chipped in wherever he could. Eventually Walter decided to go walking again which I believe was good for him.

Neal son number two has always been the quiet and very smart one with his father’s sense of humor. He just shut down and I could not reach him emotionally. Every time I had to go to work or just left the house Neal got frantic wondering if I would come back. Neal the joker of the family became more and more withdrawn. However he helped me with chores, now he hates to do them for himself, ha, ha. His academics dived (actually the four oldest boys academics dived). Neal also would help me with catering, but never among the guests he always stayed in the kitchens and did prep work or dishes. I always felt sad because he did not work up to his potential. He is the kindest man you want to meet, shy but has a big open heart.

Paul who is the third born did not feel comfortable with his own family. He wanted to go and live with his Uncle Russ (Marc’s brother) and Aunt Carroll, who lived in the LA area.  I let him move for one year. If that was good for him I am not so sure. Paul covered his sadness with being obnoxious at times. I hate to say this but I feel I lost a son during that year away from us.

Rodmond the family savior. Rod and the older boys were at Grateful Dead concert the evening Marc died. When the boys came home and I had to tell them that their Father passed away; Rod climbed on the roof of our house and did not come down for hours. Rod was very angry. Once he came to terms with the death of his Father he became the caretaker of the family. He made sure the house was in order especially the kitchen when I came home from work. Many years later he and the other kids told me that a big percentage of “Amity High”, hung out in our home while I was at work. what went on I can only imagine. Rodmond was only 14 years old; he took on all that responsibility with out being asked.

Steven the loner; Steven also pitched in when needed. The first few months were such a blur. I remember Steven going to his room and hiding behind a book. He would help with meals and work outside in the yard after homework. Once he decided to move Walters Mustang in our drive way and ended up in the ditch. Needless to say Walter was livid. Steve did not get hurt but could have he was but 13 years old.

Kurt and Heidi; neither child was home when Marc died. Both had been in New Jersey spending a couple of weeks with friends, Christina and Thomas who were the same age. Margot and Jim their Godparents brought them home the morning of the funeral.

It was so hard to tell them that we are going to the cemetery to bury their Father.

All the friends and relatives comforted them. I really did not see many tears; I am sure in the comfort of there room they were. Heidi found refuge in playing the piano. Kurt just hung in there and found a good friend Charlie who he spent time with along with his family. Heidi also had a good friend Lisa and she did spend time with her and her family. A few years later, Heidi also spent a lot of time with another friend, Andrea and her family. It was a relief for me because I had to work and at times I had to work in the evening when I had a big event going on at The Graduate Club.

Part two of this blog will follow, writing about this is not easy. I will elaborate next about some of the antics the kids managed to get into and survived all of them.

California Adventure Continues Part 2

California Adventure Continues Part 2

The last post ended with the Irvine Ranch Farmers Market. While still at the Irvine Ranch Farmers Market I was recruited to become part of the opening team of the Four Seasons Hotel in Newport Beach, California. I took on the project with glee.

Me & a colleague at the employee opening party,
Four Seasons Hotel, Newport Beach, CA

My part in that venture was training the banquet personal in French service. This was not an easy task -most hotels or restaurants do not go with that venue. The Four Seasons Hotel did and, I presume still does. Of course a lot of grumbling went on and on. I had the service personnel train with raw eggs, (want to guess how many dozens of eggs ended up on the floor?) Yikes! In the end they managed the task.

I also took charge of the banquets themselves which was not one of my favorite parts of the Food & Beverage Catering Department. However, I knew I had to do it if I wanted to move up at the Four Season Hotel Company. It was hair-raising at times. I decided I needed to get out of banquets and move either into catering sales or take on one of the Restaurants. The F&B was a woman and she was on top of things; people always thought of me as a drill sergeant but Nicky beat me by a mile. We had to wear suits and heels which, of course, I always did anyway. But, one evening the sub-banquet kitchen floor on the eighth floor was wet and I slipped straight onto my back. Oh boy. That was when I decided I needed to move out of being in charge of banquets.

My friend, the General Manager for the Meridian Hotel, offered me a job in outside catering. Like a fool I went back to the Four Seasons right then and there and resigned, which was another bad choice on my part. The job offer from the Meridian had to be approved by corporate in France since it was to be a new division at the Meridian. Well you guessed it. Corporate did decline the creation of the division. To make a long story short there I was with no job, a condo I had leased with the option to buy and could not, and I had to move with Heidi and Kurt. We relocated to Costa Mesa, Heidi and Kurt rented their own apartment and I rented a one bedroom for myself. To supplement income I did some private catering.

It was not a happy time and I ridiculed myself. How could I have been so stupid to quit the job at the Four Season Hotel before I had a contract in hand from the Meridian? My advice to anyone contemplating changing jobs: never quit your job until you actually have a new one.

After dwelling in my misery for a while I had to snap out of it. My son Rodmond in Santa Cruz suggested that I move to Santa Cruz which I ultimately did. It was a good move for me.

 Heidi and Kurt opted to stay in Orange County. Heidi was in College and had a job. Kurt also was employed.

After a few days in Santa Cruz I went job hunting and landed the job as Food & Beverage Director for the Dream Inn Hotel. I was so happy you can imagine. I will write more about Northern California in my next blog.

In response to requests for my“Eintopf” (Meal in a Pot) recipes I will add my Lamb Pot. It is so good this time of the year.

Lamb Pot

1 pound lamb (stew meat is fine)

   Pepper and salt to taste

2 tablespoons dried basil (fresh basil is better)

1 tablespoon curry powder

3 tablespoons olive oil (vegetable oil can be used)

2 quarts of beef stock (bouillon cubes can be substituted)

   salt to taste (do use salt sparingly if you use beef bouillon cubes)

1 pound carrots (peeled and sliced)

1 pound celery root (peeled and sliced)

4 leeks (cleaned and sliced, do not use the end of the leeks)

Cut lamb into cubes, (if you do not use stew meat). Season with pepper, curry powder and basil. Make sure meat is covered well with the spices. In a heavy saucepan heat the oil, add the meat and brown on all sides. Add the beef stock and simmer for 30 minutes. Correct seasoning. Add the carrots, celery root and simmer 20 more minutes. Add the leeks and simmer 10 more minutes. Finish of with fresh ground pepper and fresh or dried basil.

NOTE: Fresh farm bread or any fresh sour dough bread is great with this dish. Can be frozen up to three month. This is a great party dish.

Makes 4 to 6 servings

Moving On ----Thanksgiving 2012

Table Setting, Thanksgiving 2012

Thanksgiving 2012 was a real family affair; four of my six children including Rodmond’s daughter Larissa came and participated in the creating of the day. Heidi prepped the Turkey with my direction. Paul and Rod took over the kitchen and produced a wonderful meal and did a lot of the clean up work as well.

Bill and Heidi had invited Bill’s sister Ginger and, as has happened the last 9 years, my neighbor Hazel joined us. Hazel will be 91 years old next week; she still maintains our courtyard and keeps moving around to stay limber. More power to her.

My son Steven called from London and wished he could have been here. Walter and family also could not join us. All in all we had a great Thanksgiving and were so grateful for our time together.

This Thanksgiving was not without sadness however; my brother Manfred died on November 14, 2012 in Germany. Unfortunately I could not fly to Germany to attend his funeral. I am the only sibling left and I am so grateful for all my children and that I have nieces and a nephew as well as Manfred’s wife Mia to reminisce about Manfred when needed.

Now we are heading toward Christmas, the biggest Holiday of the year. Our Christmas will be here in Healdsburg as well. I do not like traveling during the Holiday season. I love staying home and having friends and family come to visit.

I made my Advent wreath yesterday since December 2 is the first of Advent. I will have a small Brunch on Sunday for some of my neighbors. In the next few weeks I will attend a couple of Christmas parties. I also will do some spotter work in the next four weeks. It is a fun job except when it comes to writing the reports, ha, ha.

Missing my son Kurt and husband Marcus becomes acute this time of the year. It is hard to believe Kurt died 13 years ago and Marc made me a widow 36 years ago. He was a great Father and Husband. All these years I could not bring myself to get married again even though I did have a couple very serious long term relationships, my answer was always no. These days I wish at times that I had married again. Having seven children was a big factor in my saying no!!

Our children made it through their grieving and time of being difficult. All grew up to be self-reliant. They have families and keep in touch with me, some more than others.

Needed to keep you posted on the now. Wishing you all a very Merry Christmas and a Happy New Year!

The California Adventure Continues! 1982 to 1994

Summer 2012 in Healdsburg is as beautiful as the summers were on Balboa Island. The Island is surrounded by water; Healdsburg is surrounded by fields of grapes, both are beautiful.

Moving to Balboa Island where Heidi, Kurt and I found a new home. We really enjoyed living on the Island. Our second home was a waterfront home and we liked watching the sailboats passing through the channel into the pacific. Boat parades were colorful during the holidays, and we were having chili party's while watching the parade with family and friends.

Heidi and Kurt adjusted to the Southern California life style and made friends.  Since Heidi always liked to bake, she ended up working in a little bakery on Balboa Island called Dad's. She could walk to work. Two years later the owners offered her the little apartment upstairs from the bakery for the summer. Heidi was elated.

My son Neal decided to move to California and moved in with us for several months, but he was not a happy camper there. He did have a good job but he became a hermit for a time. (It saddened us all).

It was on Balboa Island that I finally accepted that my daughter Heidi was not always the angel I believed her to be. That was a sad day for me because, until her teens, she had not gotten into any notable trouble (details may unfold in a later blog). Kurt was busy redeeming himself as a sort of undercover spy for Corona del Mar High School.

I was recruited to help set up a company called COOK LINE after leaving Le Premier Restaurant. This company was short lived but a great idea. It gave Chefs all over the country directions when they got stuck on how to prepare a dish. Most of the clients came from the Midwest. I counseled Chefs from Montana, Ohio, and Iowa and so on, all via phone and slow mail. Boy, now all you have to do is go online and get all the answers you need.

I remember when I was getting ready to fly to New York City to meet with the Conde Nast Brass about plugging the company, but it never happened - Sandy pulled the plug on the company.  She said that it was not cost affective. She was right.

My next venture became the opening of the Irvine Ranch Market in Newport Beach at the Newport Center. My title was Assistant Director of Food services. This was a great job. I trained cooks and sales service personnel. I was responsible for the creative development of recipes and displays in six stores.

One of the stores was not doing so well - as they say, “location, location.” I was put in charge to do a turn around, which was not easy to do. But, we did it with promo and a change of venue to meet what the customer in the Laguna Beach area wanted.

I worked with Irvine Ranch Farmers Market for about 3 years. During that time my Boss John and I flew to New York. John wanted to see the products at the very famous delicatessen Zabers in New York City and others. We dined in various Restaurants I had picked out from my time living in the city. It was an interesting trip and no, no romance!

That trip helped to upgrade the older stores and made them all very profitable. The Newport Store is still going strong and the LA store as well. I kind of lost track with what happened to the smaller stores.  

John’s concept is used now by various companies but, he was the pioneer, and I am proud to have been part of the development of Irvine Ranch Farmers Market.

Of course, after I left I had to return my company car which I loved since it was a two-seater sports model. I used to drive an average of 150 miles a day from store to store. I still have my uniform which was/is a white butcher coat hanging in all six stores.

Sigrid’s Chili

½ cup olive oil

 6 onions (chopped)

 5 green peppers

 3 jalapeno peppers

 1 pound mushrooms (halved)

 5 teaspoons oregano

 3 bay leaves

 8 tablespoons chili powder

 5 tablespoons cumin powder

    red pepper flakes to taste

 5 pounds lean ground beef

 2 large cans tomato puree

 3 large cans chopped tomatoes

 4 quarts beef stock (bouillon can be used)

 

 4 pounds kidney beans

    water to cover beans

    salt to taste

 2 large bouillon cubes

In a large pot bring cleaned beans and water to a boil. Cook beans for 10 minutes and drain. Put beans back in pot and cover with fresh water. Add bouillon cubes salt to taste. Bring back to boil lower heat and simmer for 1 to 2 hours. While beans cook heat the olive oil in a large heavy pot. Add onions, green peppers, jalapeno peppers, garlic and mushrooms stirring frequently until onions are lightly colored. Add meat stir, add all seasoning and keep stirring until all is incorporated, about 15 minutes. Add stock, tomato puree and chopped tomatoes with the liquid. Bring to a boil, lower heat and simmer for 2 hours. Add the drained cooked beans. Cook for at least another 30 minutes on low heat. Stirring occasionally. If your chili should start to burn, remove and pour into a clean pot. If needed, add more beef stock.

Makes 48 servings:

Moving to California

Moving to California

It was the year 1981 when I was recruited to become Food & Beverage Director for the Newporter in Newport Beach, California. Which is a Hyatt Hotel now? We decided it would be a good move. Living in New York City and Connecticut lost its appeal... My two youngest children, Kurt and Heidi, and I packed up the belongings we wanted to take. Most of my furniture I had sold and the items the other kids wanted they moved into their home. The rest went into storage.

I rented a limo to take us from my son’s Neal, Paul and Rodmond’s home in New Haven, Connecticut to Kennedy Airport. We landed in Los Angeles where my sister-in-law and brother-in-law picked us up from the Airport. We stayed with Carroll and Russ the first few weeks. The drive to Newport Beach was a long one. I commuted every day with the children. I enrolled them in the school in Newport Beach for the fall. Yes it was summer when we moved to California.

I started to look for housing, which I found on Balboa Island. A cottage style house with very shabby furniture. The house was a summer rental so we could not move in until September.

My new job was to start on September 5, right after Labor Day. We moved on Sept. 2^nd to Balboa Island. All three of us loved that little Island. Heidi and Kurt started school and I started my new job. Here comes the kicker! My second day on the job, the General Manager called a meeting with all of the top management to introduce me. As we were in the meeting I was called to the phone and had been informed that Heidi and Kurt did not show up in class even though I had dropped them off. I felt I had to excuse myself from the meeting to go looking for my children. The General Manager was annoyed and said quote, “Woman do not belong in top manager position.” I for one am a very reactionary person and turned around and said, “You can take your job and shove it.”

I knew he and I would never work well together, the Food & Beverage Director being the number two person in any Hotel. You see, I was recruited in New York City by the Seagram’s Company which owned the Newporter at the time. The General Manager never met me until I moved. He was not pleased that I was hired without his input. I actually can understand that now. At the time I thought, “What an arrogant SOB.”

I went hunting for Kurt and Heidi and found them at the famous Newport mall. Now, here I was with no job, a rental to pay for and living expenses. It was a good thing that I had some limited income for the children from SS.

The next day I picked myself up and went job hunting. I knew I would not have a hard time finding a job, which I didn’t. I took on a spotter job for an upscale Mexican Restaurant.

Of course that was not a steady income but it helped us over the hump. One evening as I was sitting at the bar observing the servers and Bartender (who was working into his own pocket), across from me was a couple a beautiful young woman with a man not to my liking. I kept thinking, "What is she doing with that guy??" We started talking, introducing ourselves and so my friendship with Nancy began. Nancy to this day tells people I picked her up in a Bar, and I respond with, “You picked me up.” Nancy gave me her business card which I tossed in a drawer at home.

As I said before, the house had very shabby furniture so, after a couple of days, I went out and bought some dark green sheets with roses for color, some plants and candles and redecorated our home. I will never forget when my son Kurt came home from school with a friend. He said to his friend, “My Mom can make a dump look elegant.” What a compliment from a 15 year old. Both Heidi and Kurt started to settle in and make friends.

I for one went on a job hunt and after a few days was hired by the owners of Ambrosia and Le Premier Restaurants. I was hired as a troubleshooter and trainer and recipe taster for Le Premier Restaurant which was a very new venture. Le Premier had a Swiss Chef whose cooking was more tuned to catering big functions instead of cooking on the line. His sauces were the worst I ever tasted, all flour and paste, yikes! One day I went into the kitchen and put a spoon into his sauces and the Chef went berserk. He threw a Chef knife at me yelling about what gave me the right to taste his sauces. I have to say here that Gerald the owner and his Brother Gustav never told him that I was hired to do just that. Gerald was not happy with the food in general. I told Gerald that his Chef is a banquet Chef and he needs to let him go. I than went on the hunt to find him a banquet Chef Position, which I found in Las Vegas. He was happy to move on and, after a few weeks even called to thank me.

Le Premier and Ambrosia Kitchen

We hired a new Chef with expertise in California and Danish Cuisine. Gerald and Gustav came from Denmark to the States. Le Premier became a very successful Restaurant and I had fun working with everybody

Ambrosia was already very famous throughout the country. I stayed with the restaurant for 2 years.

I will add a photo. Next the California adventure continuous!