a lot of good cooks having fun with new ingredients. I got this job cooking in one of the two vegetarian restaurants, the first ones in London, nobody knew how to cook vegetarian. We did lunch, it was a basement and there was a huge health food store above. I would go up in the morning and pick whatever I wanted out of the shelves.
The restaurant was packed. The portion sizes grew huge. The waitresses lived off the pots of Hagendaz ice-cream in the freezer and portions grew huger, eventually management complained.