Valleywag
Google chef Eric Dela Cruz works Monday through Friday — an unusual schedule for a master of the culinary arts, most of whom never have a weekend free. From this interview he gave to food blog YumSugar, it sounds like he has the best job in the industry: low-pressure, big budget and, as long as the food is good, positive feedback from everyone he runs into.
I get to cook whatever I want with the best quality food around. It's really great because we purchase everything top quality and everything we buy has a positive effect on the environment. We buy 100-percent sustainable, local ingredients. There is no pressure to make money on each plate, I don't have to cook what sells. Food is art and Google is my playground.Here's the rest of the interview and a photo gallery.
Comments
Let's face it: for a chef, what sort of challenge is it to turn out organic hamburgers, grilled chicken sandwiches, burritos, and chicken Caesar salads to half of your diners?
It's a great corporate cafeteria gig, but at the end of the day, it's still just a corporate cafeteria.
If you're a chef and you want to feel like a rockstar, you run a fine-dining, white-tablecloth kitchen on sold-out Friday and Saturday nights, not a place that has plastic dishtrays.
Oooh, that Asian siracha sauce on the left - my friends and I call it 'cock sauce.' Very good stuff.
yeah, I don't see how this is any better than other corporate cafeterias that close on the weekends. And I thought Google still had meals on the weekends, so some of them should be working then, right?
But think of the 20% time! Maybe someone will finally develop a Google mashup that doesn't leave you hungry for more.
@cowsandmilk: No meals on weekends. Even dinner on Friday is rare.
I heard that Google Chefs worked at Google because they're retired and weary from the passionate business. And the real Top Chefs are out there, in restaurants, into individual plating not mass production. How fun would that be when you are not practicing the art, just running a cafeteria?
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