And I'm a Fusspot

Episode 7:'s Associate Editor discusses outfit changes and pescatarians.

Hey Co. fans! We're back and it's the penultimate episode. Are you sad? I'm already feeling a misty, but maybe it was just all the smoke coming off of Che's fire causing my eyes to tear up. Let's assess this week's pair of parties now.

The Great White Way
Over kimchee reubens (yum!) Bleezy and Jasmine discuss the next gig -- Lynn Cohen's 60th anniversary party. First of all, Sandy Cohen -- it's a little funny right? Lynn wants elegant food to match her elegant hats, which will give Sandy some pause. His son thinks a good steak and a Brooklyn cheesecake will be just the thing to keep the party man-centric. More importantly, Lynn has plans to change outfits with every course. God bless this woman.

Also worthy of blessing -- Artie and Shawn -- who Jasmine ambush reunites over lunch. And since crazy isn't stupid, the two are going to be fine. Apologies all around. Here's to!

Che, operating on little sleep, was really delightful in the kitchen (hit the beef with some sau-au-auce), and it was revealed he doesn't even drink coffee. How can this be?! The man has a child and has not caved? He's a better human than I.

The Co. is really, really hitting its stride now, and this is the perfect time to do it. If Lynn's going to change outfits for each dish, those dishes need to be perfect. And perfect they were – even the "fusspot" liked it. And the least Lynn could do for Sandy, the cheesecake, looked both nipple-like and delicious. Success!

Be Our Guest of a Guest
Roblé's next clients are a little less adorable old folks and a little more difficult veggie eaters.


However Roblé, being who he is, isn't going to have that. He's going to give this party some meaty deliciousness whether they want it or not -- because that's what the guests of a Guest of a Guest want. So he whips up a couple of dishes vegitarians love -- beef yakatori, pork tacos -- and convinces the second in command this is a great idea. I have to say, I get his perspective, but I'm not sure it was the right move. After all this is Guest of a Guest's party, and so they should decide the food -- even if they are wrong. . .

In the end, after revealing a grouper fish taco station under that copper dome and racking up a record number of tweets (obviously the sign of a good party) he wins with the client.

Jasmine doesn't feel that way, though, as she's miffed that Roblé virtually ignores her when she comes into the kitchen. And so another fight about her role in the Co. unfurls, leaving us to wonder if she packed her pescetarian delights never to return again.

Next week is the finale with Bravo favorite Rachel Dratch. I hope the party is completely Debbie Downer themed (a girl can dream!)

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Artie: "Roble is My Client, Not My Boss"

Artie Thompson reflects on his relationships with Roble and Jasmine. Chrissy Teigen and John Legend! What were you thinking when you heard they were the clients?
Artie Thompson: I am a big fan of John Legend. I have been following for years. Chrissy, not so much. Lovely girl! You seemed a bit checked out during the first meeting with Chrissy and John. What happened?
AT: I was still waiting to speak to Roble after he walked out on me from the last event, Deuces. I was trying to remain professional, yet concerned since we had not spoken. You and Roble had a talk where you realized you had to make the decision not to be the boss this time. What was that like for you?
AT: I had a Come to Jesus moment when I realized I do not have to fight this battle with Roble as I do have my own company, Artie's Events Inc., and I am the boss there. Ultimately, I am still running the show whether Roble agrees with me or not. I don't like it when Roble tries to rub it to my face that the company is called Roble & Co. I don't work for Roble -- I work with Roble. Roble is my client, not my boss. That's the difference! Things really came to a head when Roble told you how to arrange the tables in the room. Were you ready to give up at that point?
AT: Whether Roble wants the tables to the right or to the left, it does not make a difference. I am still pulling all the parties together. Bottom line: it is Roble & Co., not Artie's Events. At the end of the day, you try to tolerate your client as much as you can without jeopardizing the event. And truly, it did not matter to me how the tables were arranged. You really didn't seem to want Shawn dressed up as a crab. Did you have a different vision for the party?
AT: No -- I think that Shawn has been labeled the party favor a little too much, and he needs to find a different position in the company -- as a waiter, as a Captain, or whatever. I think it's time for Shawn to grow out of it and hold a more responsible role in the company. Jasmine seemed to be a peacekeeper this week, even though you two have had your problems this season. Was that helpful for you?
AT: Jasmine understood the communication problems I had with Roble as she has also gone through it. That was helpful to be able to get my frustrations out with her. I want everybody to know I have a very good relationship with Jasmine. We have difference of opinions, but I really do like her as a person. But, at the end of the day Jasmine is still Roble's sister, and she is going to side with him. You and Roble ultimately make up and you seem to decide to stay on. How did you make your ultimate decision?
AT: The decision really hasn't been made, but I do feel that I am part of the team at Roble & Co. Roble gives me my space to run the front of the house -- pull things together at events. Ultimately, I do want to see Roble & Co. grow as a major catering company in New York. There is a lot to do different and better as a young company with so much potential. And I am here to support. How do you think the party went?
AT: Overall, I thought it was a wonderful party. We had a little drama. The staff was attentive and Chrissy and John really enjoyed themselves. Anything you'd like to add about the whole season? 
AT: What do I say to that? Ah, where do I start? I am going to have to say that I am glad that our fans got to see the growing pains of the company, the interaction between front of the house and the back of the house. After being in the business for so many years, you think you have seen it all, but Chef Roble & Co. have left me speechless in many ways, in a good way... I think. Any updates you'd like to give post season-wrap?
AT: I am working a lot with Roble, locally in New York and out-of-state. I also manage to devote my time to A2 Collections, my new bow tie line and Artie's Events Inc. Things are going well! 

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