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This is part one of Lori Midson's interview with Mike Adams, the executive chef of Racines. Part two of that interview will run in this space tomorrow.
Mike Adams
Racines
650 Sherman Street
303-595-0418
www.racinesrestaurant.com
"Are you seriously going to write that?" asks Mike Adams, stretching over his chair to sneak a glimpse at the screen. Adams is recounting his final days at T.G.I. Friday's -- specifically, the day he got canned. "I was there for sixteen years, starting as a fry cook and moving up to kitchen manager before they hired me as a general manager, but I didn't know what the hell I was doing, so they fired me," he recalls.
