Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.
Issue link: https://wellesleywestonmagazine.epubxp.com/i/819093
"I've always been lucky and had creative freedom, but this is a differ- ent role," says Klein, pointing out that instead of manning the line by herself every night as she has previously, she now has a chef de cuisine and close friend, Stacey Cogswell, in place. ("I was at her wedding dress fitting this morning," adds Klein.) That positioning represents a seismic shift in Klein's life. "It's not just about being behind a stove anymore," she explains. "It's also about research and development, and running new concepts, and different, bigger-picture responsibilities." To that end, she finds herself doing a lot more events, charity, and local com- munity work these days. "That's a big part of making the community better. You've got to maintain the integrity of your creativity as a chef, but also balance that with what your guests want." That sense of lively community interaction is one of the surest signs that Klein has finally been able to craft her own kind of eatery. "I've always loved the experience of having people hanging out in my kitchen at home, sitting at the island and eating, talking, relaxing, and interact- ing," she says. That experience is mirrored at RFK, where the bar and lounge area flanks the kitchen, sporting 35 seats, with 22 of them 184 W e l l e s l e y W e s t o n M a g a z i n e | s u m m e r 2 0 1 7 local cuisine "meticulously sourced ingredients"