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It’s nice to see something about Wall Street that’s funny, for a change. A banker friend sent me this article and I couldn’t resist to share. It’s a Kevin Roose piece from the NYT where he interviews a dumpling cart vendor who goes to work at Goldman Sachs cafeteria for a short stint. In a word – hysterical. Whether you know NYC or Wall Street or bankers or dumplings, there’s something in this for everyone


Here’s an excerpt:

This Inside Goldman Deal Comes Steamed, With Sauce

Kenny Lao has the kinds of credentials — a master’s in business administration from New York University and a former job as a Wall Street analyst — that might come in handy when pitching business to Goldman Sachs.

But the only deals he had to offer Goldman were stuffed, steamed and served in packs of six.

Mr. Lao is the co-founder of Rickshaw Dumpling Bar, a Manhattan restaurant that has been serving up dumplings since 2005. This week, Rickshaw was invited to sell its dumplings inside Goldman’s cafeteria, an 11th-floor outpost inside the firm’s gleaming skyscraper at 200 West Street in Lower Manhattan.

“It looks like ‘Gattaca,’” Mr. Lao said of the bank’s commissary, referring to the 1997 science-fiction film. The cafeteria features sleek chairs and futuristic décor and windows overlooking the Hudson River. “It’s so far from my dirty, gross life on the street.”

Goldman’s dumpling connection began several years ago, when Rickshaw operated a food truck that often parked near the bank’s former headquarters on Broad Street. When the firm moved to the new building in 2010, Rickshaw found it harder to park nearby.

“So many Goldman people e-mailed us, telling us to come to 200 West,” Mr. Lao said.

This winter, a Goldman representative asked Rickshaw to sell dumplings for a week in its cafeteria, which on most days features sushi, a carving station and upscale menu items like truffled macaroni and cheese. Mr. Lao jumped at the opportunity.

“The truck business is very cyclical,” he said. “For us to have the opportunity to be indoors at a company where we have fans is great.”

Mr. Lao has been observing his Goldman clientele with interest. They tend to eat lunch in regular shifts, he said, around 11:35 a.m., and 12:15 and 1:30 p.m. They prefer the pork and chicken-based dumplings to the vegetarian option, an edamame-based dumpling with lemon sansho dip. (“A very meaty crowd,” he said of the bankers.)

And despite the firm’s food-stocked headquarters, he said he hasn’t noticed any visible heft in the work force.

“There are all these skinny Indian girls and ex-rowers from Princeton,” he said.


(click here to read the full article)




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