Meet Max Ritcey! He's the Owner and Chef at Ritcey East here in Watertown. In this conversation we talk about growing up in a four-generation family-run restaurant in Waltham, his journey through bartending and restaurant management jobs (and some of the funny stories from that era), and then finally landing his own spot here in Watertown. We dig into how it was important for his restaurant to be a welcoming space that helps people in small and big ways, from driving groceries to his employee...
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Meet Max Ritcey! He's the Owner and Chef at Ritcey East here in Watertown. In this conversation we talk about growing up in a four-generation family-run restaurant in Waltham, his journey through bartending and restaurant management jobs (and some of the funny stories from that era), and then finally landing his own spot here in Watertown. We dig into how it was important for his restaurant to be a welcoming space that helps people in small and big ways, from driving groceries to his employee...
Episode 61: Alex Patriquin (Cass School of Floral Design)
Little Local Conversations
38 minutes
2 months ago
Episode 61: Alex Patriquin (Cass School of Floral Design)
Meet Alex Patriquin! He's part of the family business at the Cass School of Floral Design here in Watertown. We talk about the beginnings of the floral shop with his Armenian immigrant refugee grandmother (and her earlier venture of putting a lamp in every dorm room in Boston), some of the stories over the more than 75 year history of the three generation female-led business including growing up with his mother, Faith Cass, being the leading florist in the world (winning international floral ...
Little Local Conversations
Meet Max Ritcey! He's the Owner and Chef at Ritcey East here in Watertown. In this conversation we talk about growing up in a four-generation family-run restaurant in Waltham, his journey through bartending and restaurant management jobs (and some of the funny stories from that era), and then finally landing his own spot here in Watertown. We dig into how it was important for his restaurant to be a welcoming space that helps people in small and big ways, from driving groceries to his employee...
