Q&A
SP chats with JCT Kitchen & Bar’s beverage manager Lara Creasy

As a culinary school grad, why did you choose the bar and not the kitchen?

    I worked a bit in kitchens. Restaurant work is hard in general. It takes a particular type of person to thrive in the kitchen; it’s just hard stuff. After awhile, I gravitated to the front of the house and being involved with guests. The bar is a natural perfect step for me: I’m still producing something and also get to interact with guests. That interaction happens while I’m making drinks for them. In the kitchen, you never really see the people who you’re making stuff for. It’s a big difference.

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