Google chef Eric Dela Cruz works Monday through Friday — an unusual schedule for a master of the culinary arts, most of whom never have a weekend free. From this interview he gave to food blog YumSugar, it sounds like he has the best job in the industry: low-pressure, big budget and, as long as the food is good, positive feedback from everyone he runs into.
I get to cook whatever I want with the best quality food around. It's really great because we purchase everything top quality and everything we buy has a positive effect on the environment. We buy 100-percent sustainable, local ingredients. There is no pressure to make money on each plate, I don't have to cook what sells. Food is art and Google is my playground.Here's the rest of the interview and a photo gallery.