Adore October 2019

Pasta Nero | Meril

other pastas don't take any salt. I work with such exceptional chefs that by giving them a simple base, they can make anything taste amazing. It's just giving them a good product to grow from and build a dish from." Working with talented chefs is one of the perks of the job. "Whenever they're doing their inventory, they'll tell me how much they need," she says. "It's a balance of staying a little bit ahead, but also it's as fresh as it can be. Sometimes I'm bringing in pasta that is still hot." Gaudé also delivers the pasta around town. Pasta is made in 5-pound increments at the corporate office kitchen, a much quieter environment than a restaurant kitchen. While making her batches, which typically takes 15 minutes, you can find the one-woman show listening to audiobooks or podcasts, especially anything wedding related as she's getting married in 2020. She and her fiancé met through work: He was the sous chef at NOLA Restaurant (now the executive chef at Port Orleans) and Gaudé would deliver pasta to the restaurant.

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