It’s bougie and pricey and caters too much to white people, but I still appreciate Sugarfish. I like the quality of the fish, the texture and seasoning of the rice, and I like that it’s consistent — there are multiple Sugarfish locations in LA and in New York, but it’s all consistent, and you know how your food is going to taste.
(That’s also what I like so much about Chipotle. And McDonald’s. And Subway. Say what you want about the food itself, but, no matter which location you go to, you know what you’re going to get at Chipotle. And McDonald’s. And Subway. And maybe some will think it’s just not right that I put Sugarfish in the same group as Chipotle and McDonald’s and Subway, but, hey, they’re all very consistent!)
The rice today is a little too vinegary, though, and I’m getting lunch with my old boss. He’s also an old family friend, and I’m appreciative of him — he’s one of the most generous, kind-hearted people I know, and he was always very patient with me when I worked for him, understanding that I came from a totally different background with a different skill set than the job I’d been offered when I’d first moved back to Los Angeles. It’s generosity and kindness I won’t forget, the offer of a job when I badly needed one, the comfortable nature of that small, tight-knit office, and I like to keep in touch, to catch up when I can.
It’s about keeping good people in your life, you know? I tell you later when we’re on the phone. My puppy’s sleeping on my lap, and I’m sitting on the floor, my laptop open next to me. I should probably be working because it’s Thursday, and I’m technically working from home.
Yup, you say. That’s what I always look for when it comes to hiring — I can teach anyone to cook, but good people? I can’t teach that. No one can. So I try to keep them when I find them.