Facing the challenge in New York – part 13

From July Roland Oláh, formerly the chef of Café Erté, tries his luck in the USA. He regularly reports to our magazine: ‘One day my phone rang: it was Arik Bensimon, asking me whether I fancied working in Napa&Co, one of Stamford’s best restaurants. I told him that I doubted he would pay as much as I earn at the moment. Finally I decided to go and work there a day for free, just to see what the place was like and to meet the staff – networking is very important. I went to Napa on a Wednesday and Arik and his deputy Mike welcomed me; they were very busy, but they tried to answer all my questions. Arik liked my work and hired me for Wednesdays. In the afternoon team I met Daniel Nurick, who would later become my best friend in the US and help me to my biggest opportunity. We got on really well from the first minute and already on my first day he told me about a good job in La Panetiere, a French restaurant. The following day I went there with Daniel, to meet the owner, Jacques Loupiac. I was really impressed by everything, from the wine cellar to the kitchen – I could hardly believe that I might work at a place like this. With Mr Jacque we agreed that he would call me when he needed me. After my visit at La Panetiere it was time to return to reality: on my second Wednesday in Napa I had to make 10 types of pasta dishes for 150 guests alone. Arik thanked me for my work at the end of the day and told me I did really well. I think a part of my success has to do with the fact that I treat everyone with due respect. I am trying hard to prove myself, in Martel they love my offers and now I might get a chance to work in La Panetiere!’