@matthewkang maybe you ask Farley why he deemed all the points of his article not enough of a story before? Listening to them and asking few questions would have easily led to the mold issues and more. Such a shame, could have been the biggest break of his career. And it was a very good write up too.
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I can’t find the point in the thread where the mold drama started
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Round about here, @Nemroz:
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@matthewkang thanks for the response I appreciate you coming to the board and being open and willing to discuss the writing/editorial process at Eater.
I would echo @hppzz sentiments it has been reported that multiple former employees reached out to eater previously about sqirl but were rebuffed.
Do you care to comment on that?
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I’m not going to speak on Farley’s behalf not would he ever do so for me. I suggest you email our company addresses which are listed on the site or you can DM me for them. I would be glad to give you a nuanced explanation and all relevant perspectives.
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What happened there? DC can’t talk about it since he signed something
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Heavy. That post is gone now?
I see where you’re going but she should be building her staff up, developing their careers instead she’s exploiting and discarding like mold. I’m not at the bottom of the thread yet and hope you’re seeing it
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And she’s not clarifying it. 
Hmmm…
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This seems to be a theme.
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This is pure speculation on my part. But it seems that working under let’s say Thomas Keller or Corey Lee, there’s at least something to be gained since, by all accounts, they’re great cooks and mentors. Even when the sous’ recipes are taken under the chef’s names, they still get to learn from them and the “brand name” looks great on their resume at the very least.
On the other hand, these chefs under Koslow learn absolutely nothing from her in terms of cooking while she gets to claims credit to all their creations making her seem like a great chef when they know she, allegedly, isn’t.
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she claims “several years ago” in one of the articles.
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if a place can afford to have a pass/expediter then usually that’s reserved for the top dog. kind of like conducting an orchestra, if the conductor needs to go back there and play the flute then usually it’s a problem
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I am reminded of post 4 in this thread
I finally get up after another 10 minutes. I’m dying. I don’t eat breakfast so for me I’ve been fasting for about 17-18 hours at this point. I say, “Look. I just can’t do whatever this is anymore.” The cook comes out (this is no chef). He explains that he has been working hard on the special for me. He’s actually fired it two times and the results were not to his satisfaction so he’s cooking it a third time. He feels he’s got it this time.
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Okay, so, her line is - she was overwhelmed in the beginning with the restaurant‘s early success, but has now cleaned up her act (so to speak) and the Health Dept is now aware of the secret kitchen, inspections are done regularly and everything is A worthy… even though she previously consulted a mold person who said it was all good. I wish her luck.
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i’m guessing the conductor was MIA 
Correct me if I’m wrong, but despite her A grade, her jam’s still mold city even as of last year.
She never consulted anyone. The expert she cited lives in Scotland and denied ever speaking to her. It’s more likely that she Googled it when she was busted this past week. The linked article was published in 2014 and mold-gate was happening since the inception of Sqirl in 2012.
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she consulted an expert
ctfu
maybe a social media engagement expert… or the how to ignore gripes from local villagers expert…
my conclusion here is that obviously she’s not the worst person ever and some of the practices are common… but there are a lot better people in the industry… and hopefully she’ll learn how to build up the community of the area in the future… i’m a believer in human ability for growth… we’ll see.
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Yep, being tongue in cheek. I’ll change it to “her line is.” 
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