I was a Sous Chef at a Fine Dining restaurant in Alaska and the Chef and I were partners in a few things we were trying out. The Chef was good friends with the Chef across the street at the Captain Cook hotel. He was into Ice Carving and was teaching my chef. I was doing chocolates on the side. We were doing a lot of catering through the restaurant and becoming disenchanted with the restaurant. We were involved with a local meat purveyor who was opening up deli in his store, so we made a deal with him. We would run his deli and run our caterings out of his kitchen and use his trucks as well. We got a break on our food costs and he in turn got a piece of our business. All 3 of us pooled our resources and incorporated the biz. Slowly we disbanded but the biz still remains with new owners 17 years later. |