Ferran Adrià: Once a decision was reached between Juli and I, the first step was to communicate it to the closest team -- in other words, the kitchen and dining area managers. Obviously, we asked them to be discreet with the decision until it was official. They were surprised, and skeptical. But with time, everything got clearer, and the majority of the team assumed their new roles under the new project.
Trevor Bailey: It was difficult to tell everyone. Everyone knew me as being a chef and that’s it. So it was pretty scary for me to think, “Okay. At the age I am now, in my late 30s, what am I going to do?” If I look at my resume, from the age of 15 ‘til now, that’s all you see. It’s cooking, it’s food, in different restaurants and hotels. People were shocked, I guess, but at the end of the day, I wasn’t worried about anyone else. I had to take care of myself.
Marisa Mangani: I had come down to Sarasota looking for chef opportunities and being a chef at a country club had better hours. I had a 1-year-old baby, so I decided I would apply to this club, and I got a job as a clubhouse chef making BLTs for Midwesterners. It was just really frustrating. They had a corporate chef and I honestly went to him when he came around to check on everything and said, “You know what? Nothing against this job but I’m 34 and I’m racking my brain to figure out what I can segue into with my experience. I don’t wanna work in a kitchen anymore. Do you have any ideas for me?” And he said, "There’s a kitchen design firm in the next town over. In fact, they designed this kitchen here.” And I thought, “Wow, that’d be cool.” So I applied for this job and I guess they saw something in me because I got the job.