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Local California Restaurant Association Awards
Hi, I'm the AGM of Bleu Boheme and while I'm sure you and Ken have your issues, I just want to say that my staff is some of the nicest and hardest working people I've come across in the industry (started back east at a private resort then Star of the Sea under McCabe then Jessie when you dubbed it the 'dark star' and from there to the Oceanaire to work alongside of Malarkey and then Sean). The improvements we've made at Bleu have been the effort of a long and difficult year of refining our recipes and steps of service. Before the CRAs we did take home Best French according to the readers of SD Magazine for the second year in a row so winning best French at the CRAs wasn't a handout but the effort of a ton of heart and effort. I don't doubt that there are criticisms of the Gold Medallion Awards and I think those are worthy of debate. Personally, I'm just so overwhelmingly proud of my crew and all of the progress that they continue to make. I hope that whatever criticisms you hold of the CRAs that you don't forget that this is our art, our lives, and we are dedicated to the product and the experience that our guests have. Everything else is secondary. Awards are nice, and they can be somewhat silly, but raving fans of the restaurant is what we desire and are ultimately after. I hope you make it in someday and we'll take whatever you may say in stride, because without our guests and without their feedback, we're nothing. Best. - Matt Cope— July 9, 2011 9:50 p.m.