Would you rate your company five stars? Rate your employer to help people make better career decisions. Help us improve! Claimed Profile. Want to know more about working here? Ask a question about working or interviewing at Zankou Chicken. Our community is ready to answer. Ask a Question. Overall rating 3. Is Zankou Chicken a good company to work for?
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Claimed Profile. Want to know more about working here? Ask a question about working or interviewing at Zankou Chicken. Our community is ready to answer. Ask a Question. Overall rating 3. Is Zankou Chicken a good company to work for? One person answered. What benefits does Zankou Chicken offer? How did you feel about telling people you worked at Zankou Chicken?
What questions did they ask during your interview at Zankou Chicken? As the food tables are picked over and the event ends, the guests share after party plans. Some will go out for a late night meal. At the after-hours party, I have a couple of glasses of champagne to celebrate. With the lights dimmed, Michael Jackson classics rocking on the loud speakers, and celebrity chefs buzzing around me, things start to get rather fuzzy.
Huber Keller, of Fleur de Lis, tears it up on the dance floor. A helicopter hovers above the smoldering San Bernadino mountains as the car speeds West on the 15 highway. Balla fights to keep her car at race-car speed, as the gale force Santa Anna crosswinds threaten to nudge the Honda off the highway. I hold a crumpled tissue against my nose as the dust and wind tickle my allergies and make my eyes well up with false tears. Balla eyes me with concern as she flips on air vent, hoping not to catch whatever ails me.
For two strangers on a road trip, the four-hour drive from Los Angeles to Las Vegas offers an even amount of time for two chatty women to get to know each other. The burning hills blur as we compare dining experiences and trade stories about the formative moments that made us dedicate our lives to writing.
We cackle as we share off the record stories of lost chefs, addled servers, demanding restaurant customers and restaurant gossip too juicy for either of us to contemplate even writing about. A decade ago, I stopped in Las Vegas—for the nanosecond it took to lose my one lucky dollar in a slot machine—during a cross-country journey from my home in Massachusetts to an unknown future in writing in LA.
In just ten years, glossy food magazines and industry insiders like Balla describe Las Vegas as a culinary city transformed where the all-you-can-eat buffets have been replaced by Michelin starred chefs from all over the world. By the time we arrive at the towering Wynn Hotel, a causal observer might mistake Balla and I as old friends. We step from the car wearing a matching California uniform of faded jeans, baggy shirts and flip-flops and a road weary look that only four hours in a car can give.
A bright-eyed hotel staffer joins us at the check in desk and insists on leading us to our rooms. Sign up now to get our Daily Breaking News Alerts. This field is for validation purposes and should be left unchanged. Michelle Goldchain. Michelle Goldchain is a D. She also has a background in photography, social media management, and the visual arts.
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