Village Squire, 1977-10, Page 20BURKE ELECTRIC
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some from the various other places he has worked.
"When you spend 14 years in the kitchen, you sure learn a
lot," Jim said.
He kept moving from place to place so he could keep learning
because he said if you want to have your own business you don't
learn much by just working in one place but if you work in
different places you get different ideas.
You also create a few of your own ideas. Jim has done some of
this and in fact there are many sauces he makes that he changes.
Spanish sauce, for instance, he makes very mild so it's not so
hard on people's systems. He said that in the old days they used
to make this sauce really hard.
"As you go along you find better ways of doing it," he said.
On the menu they have three or four Italian dishes,
shishkabob, Greek salads which are becoming very popular.
luncheon specials that are changed every day and a special menu
for Sundays. Jim specializes in making salads.
The restaurant business is something, Jim is obviously very
dedicated to.
As he says, "You have to like it very much because it gets on
your nerves and you're always on the go."
But at the moment the restaurant business is where Jim plans
to stay because it's the one thing he likes doing. So the pressures
don't bother him as much as they might.
"I don't think anybody can work and make many more friends
than through the restaurant business," Jim said.
He became interested in having his own restaurant when he
saw other people doing well in the business and so he has tried to
do well in business.
"If the place does well you're happy financially," Jim said.
He believes long hours are necessary in order to operate a
successful restaurant business and he's always interested in
having business. He has even done smorgasbords for as many as
S00-600 people.
Restaurants are a hard business with their long hours, and
people's complaints but the people who are friendly and
appreciate a warm type of atmosphere with good cooking are
obviously going to get what they want when they go to the
Maitland Restaurant owned by Jim and Ted Kotsanis. E
18, VILLAGE SQUIRE/OCTOBER 1977.
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