Word: lydon
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Dates: during 2000-2009
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...While Lydon learned much from her experience at UpStairs on the Square, her training in a professional kitchen had begun the summer before. After failing to get a job at the Pudding, she got a job as a prep cook at a restaurant in Nantucket, where she and her family had spent their summers. In childhood, she had “sold them berries to finance horseback riding lessons,” and now she had the opportunity to make culinary magic with those berries...
...Amanda Lydon ’94 was only too aware of the contrast between her situation and that of her friends. When she was “on the very bottom rung, doing hard physical work with new immigrants,” she says, her friends were cramming for their bar exams...
When UpStairs on the Square opened last November, Lydon was appointed Chef de Cuisine of the Soiree Room. “Amanda could put three raspberries on a plate, and it would look great and taste spectacular somehow,” says Mary-Catherine Deibel, co-owner of UpStairs on the Square. The petite, short-haired brunette spends her days controlling the kitchen—and perhaps creating the occasional raspberry dish—or, as she describes it, “watching my Brazilian coworkers try to figure out what the hell the Kroks...
Multiculturalism probably doesn’t encompass the antics of the Kroks, but Lydon certainly could have drawn on personal experience to give her coworkers tips on what was going on. During her sophomore year, she began working part-time at the kitchen at UpStairs at the Pudding, the predecessor of UpStairs on the Square. Her friends, some of whom were Kroks and Pitches, often came to eat her food. While serving your peers has the potential to be uncomfortable, Lydon never had negative encounters with Harvard students on the other side of the table...
...Lydon also enjoyed the friendly and nurturing staff atmosphere. The kitchen staff consisted mainly of women—mostly former English majors, in fact—who treated her like family. The waiters, too, she describes as “better educated than most...