Anestes and Sean kicked off the tasting with a quick talk on what the tasting would look like, how the apples were selected and some anecdotal back stories. A beautiful grid of all 85 apples was displayed on a table, and tasting sheets were supplied. Imagine, these apples were a small sample of the many, many varieties growing throughout New England…
an interview with Boda’s manager Jeremy Sossei,
Lily O’Gara: How did you first get started in the restaurant industry, and what made you stay?
Jeremy Sossei: I started out doing cafe and coffee shop work in college about 14 years ago and transitioned into exclusively restaurant work about eight years ago. … My very first cafe job was procured mainly due to a need for gainful employment. However, I soon realized that I really not only enjoyed (it), but thrived in that environment. The fast-paced, near chaos becomes almost intoxicating. … And then the feeling of closing up after an especially busy shift is completely rewarding for me. That beer when you’re done is pretty great, too!
and observations by food writer and server Lily O’Gara on working in the restaurant business.
2. I’ve met the most amazing people, even during my short time in the business. Servers who are students, parents, spouses, college graduates, aspiring artists … in other words, people who amount to so much more than simply running food and bussing tables (things which are also important, of course). I’m learning to apply this understanding elsewhere, and I have a newfound respect for others who, like me, may not be working their dream jobs (yet!) but who are making it all work, and doing so with a smile.