Here at Dealbreaker we take food very seriously and so do you. Mostly as it relates to eating, say, 144 oysters in one hour, sheet-cake sized cupcakes in a 30 minutes, the entire contents of a vending machine in a single day, boxes upon boxes of limited edition KFC sandwiches as fast as you can, or a mountain of Starbursts with the camera rolling. Sometimes, though, you want to just eat a normal, if not highly tasty meal. That’s where Dealbreaker’s Chef de Cuisine comes in.
Being Chef de cuisine here at Dealbreaker is a huge responsibility, one I’ve always treated as a privilege rather than a right. We’ll get into how I ended up in this gig at another time, but for now, just know that it’s an opportunity I’ve been dreaming of my whole life: cooking for you, the Dealbreaker people.
I may not be building a wood-burning oven in the lobby of your firm, making your junior analyst my sous chef or hand-feeding you veal croquettes as you short another million Herbalife shares, but I might as well be. Whether it’s a private tasting menu to celebrate your latest 6-figure bonus, a 30-day nutrition plan designed to keep you alert all night to monitor overseas markets, or just my own desire to share with you my childhood favorites, make no mistake: I work for you.
Would it make my year to be informed by Dealbreaker’s maître d that I needed to prepare a menu for Lloyd Blankfein, Steve Cohen, and Lenny Dykstra? Yes. Would it be an honor to find out that my kitchen would be the site of an attempt at reconciliation between George Soros and Adriana Ferreyr? Of course. Would I panic upon hearing from my sommelier that we were out of Charlie Gasparino’s favorite chianti 15 minutes before his reservation, and then send my best men out to make it right, knowing the stakes are so high? I’m human, after all. But at the end of the day, I’d bring the same level of passion to the plate when serving them as I would you. Take Chinese take-out spare ribs, for instance. Read more »