November 16, Monday

Workers are bustling around in the restaurant space and I’m surprised how quickly the renovation is progressing. They’ve gutted everything and are putting in the walls, to be followed by the terracotta tile floor. The kitchen was a horror and I had them tear it out down to the skeleton; I’ll put in new appliances and some unexpected features like a wood-fired brick oven.

One of my first priorities is hiring a manager, someone like Guy at Chez Alice, who knows the business and can manage the kitchen workers and wait staff, keep track of inventory, do the front-end role of welcoming guests and making sure everything is humming along as it should. It’s an almost impossible job and requires knowledge, people skills and a calm temperament. I’ve already interviewed several people who turned out not to be qualified. So I’m a little weary and skeptical when the next candidate ambles in. He looks kind of shy and unassuming, so I don’t have high hopes.

“Hello, I’m Eva. Are you here for the manager position?”

A crooked smile. “Anderson Moreira. Pleased to meet you.”

I gesture to a little metal table with two chairs that are the only places to sit amid the construction. “Please have a seat, Seu Anderson.”

He looks nervous and adjusts his tie as he sits down. He looks around at the space, interested. That’s a good sign. It’s also a good sign that he wore a suit and tie on a hot day. I look at his application form and note that he has quite a bit of experience. “Please tell me about your background and why you are interested in this position.”

He clears his throat. “I am from João Pessoa. I started out in restaurants here and once I became an expert in Brazilian barbecue I went to Europe. I managed churrascarias in France and Portugal. But I wanted to come back to Brazil to be close to my family. And I’ve heard about what you plan for Jaxi, and I’d like to be part of it. I think I would do a very good job for you.”

I realize he’s humble, not unqualified. “I would like to open in March, which is a very tough goal. My vision is a mix of fresh local ingredients and traditional food of Northeast Brazil. How could you help me with that?”

His face is serious. “If you’ll be doing traditional dried meat dishes I think the best sources are in Picuí, in the interior. I have contacts with famers in the area because I grew up here. I can recommend public relations people who are very good. You won’t be disappointed if you hire me.” He takes a big breath.

I have a good feeling about this guy. “Seu Anderson, I learned from Nora Wells, of Chez Alice in North Carolina in the US. She began what’s called the farm-to-table movement. She treated all of us as a team, and that’s my vision for Jaxi.”

He nods his head. “I read about Nora Wells. It would be exciting to be part of your vision. And I always wanted to be part of a real team.”

I stand up and extend my hand. “Seu Anderson, this has been a very nice conversation. I’ll be checking your references but I expect I will be in touch. Don’t take a job anywhere else without letting me know, please?”

He looks like he will burst into tears. “Dona Eva, it would be an honor. Thank you for considering me for this important position at Jaxi.”