To Make a proper Roux Requires Knowledge, Skill and Patience
Heating the right proportions of oil, flour and spices for just the right amount of time seems much simpler than it actually is. Still, countless denizens of Lousiana are adept at combining these simple ingredients every day without a second thought. They know from years of practice the exact moment when the color of their roux is an exact match for the taste in their mind. When next a diverse medley of bell peppers, onions and celery (known as the the holy trinity) is added to the roux, the resulting preparation sometimes causes grown men and women to moan aloud and wonder if they have died and gone to heaven.# M8 w. a; m" g ?5 f4 c' I9 s
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Today, one year later, the City of New Orleans,the State of Louisiana, and the US Federal government are still working on the proper proportions each needs to supply before the heated mixture is palatible to folks in the region. While it is doubtful that the moans we read about are of the heavenly variety, the good news is they are still practicing on getting it right.
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+ W, z% j- T T% S" l5 ]+ mLeaving the politics to the politicians I want to see what staffing lessons might be learned here. What are employers doing to attract and retain employees? What are the longer term unintended employment consequences of Katrina?
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Newark Airport, NJ- 7am 2 {6 s/ Z! |5 N1 B& o' g
It's definitely too early- especially since I returned home from Long Island late last night and barely have had three hours sleep. The plane is not full but several elite status road warriors have more Continental mileage than I. Still, I've got a seat by the door with lots of extra leg room by going online 24 hours in advance., B1 [+ j2 P; R4 P) f% R
7 t/ D; L$ a7 x; c. z+ Z* @ a6 }New Orleans Airport Avis Counter- 9:45am |% N5 n8 t/ t1 `6 R; D! v/ e, p
I'm wondering if I should have turned down the proferred insurance for the sub compact I just rented. It was $45 a day! More than the rental! Also noted that I was the only person in line at Avis and no other rental company even had someone to form a line.
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New Orleans, Hilton 11:00am* b) L! f3 z+ L) t* A
Confirmed this afternoon's appointment at 3 and promised to meet up with Libby Sartain in the French quarter at two and walk over to the meeting on Carondolet. Have a dozen calls to make to confirm meetings tomorrow and one PR hack concerned about what I'm going to ask his staffing manager. He needs a another life. Checking in was quiet and personal. Sean, my desk manager went out of his way to offer half a dozen suggestions. No one else was around.
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/ u3 v" y m3 ]6 \% J i/ {+ iNew Orleans, Bacco (a Brennan's Restaurant near W in the French Quarter on Chartres.) 12:30pm$ R3 H$ Z* H- l" S
Sitting at the bar for lunch in this high-end bistro, you wouldn't know they were hurting for tourists. It was busy and David, the bartender, was sharp, efficient, humorous and knowledgable. He came to New Orleans 6 months before from Connecticut to work as a supervisor for contractor working on one of the levees. Forty years old, David looks and acts like an accountant with a personality. A college graduate with a dozen jobs under his belt ranging from construction supervisor and bartender to bicycle shop owner and computer network specialist with even a stint in recruiting, David was still looking for his career muse. When his construction employer stopped paying his workers around April, David quickly picked up the job at Brennans. He said he was going to get back into the the construction game at the first opportunity though and had already made several key connections while working the bar. It was apparent that he wasn't the only employee recently arrived. David kept a running conversation with a half dozen patrons and filled every order quickly and without a hitch. His advice about a spicy creole shrimp lunch was spot on and his insistence that a network.