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Then Paul’s goal has been reached 0_ because his family has annointed him head chef of the Black Kettle. His wife Joan says he has an artistic interest in cooking, adding that “he hates to compromise; he gets the best quality of everything.”
Prior to opening the Black Kettle, Paul had little formal experience as a chef. He owes much of what he knows to a man named Gene Crittenden, formerly the head chef of what used to be the Travelers’ Inn in Calverton, Va. “He was the best chef I ever knew," says Paul. “He told me ‘You’ll never get rich in this business but you’ll never go hungry either.”’ Because Paul had a strong interest in cooking, he volunteered to help Critf. tenden in the kitchen at the Travelers’ r, Inn, where he ended up working parttime for five years. “He gave me the encouragement, incentive and confidence I needed,” remarks Paul. “He tr told me that cooking in a restaurant is r- just like cooking for five or six-you k just add more meat.” In addition to his ir work at the Travelers’ Inn, Paul has i- gained experience by handling the cooking chores in his family. Joan e doesn’t complain about that, k What is the secret to good cookl- ing? Paul says it’s nothing more than wanting to please an audience - the ■ customers. He enjoys seeing people eat J what he cooks, and he wouldn’t want to
I disappoint anybodv bv serving mediocre food. That’s where Joan comes in. Whenever Paul’s urge to please becomes too expensive and extravagant,
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