After private screening of The Restaurateur in New York on Thursday, Danny Meyer offered his 3 ingredients to what makes a successful eaterie: Location, Chef, Idea (Concept).
New kid on the block of food magazines Eat Me (London) interviews Carlo Cracco of Ristorante Cracco (Milan) who shares his 'inside the kitchen' perspective:
"I always say to my chefs in the kitchen that you must believe in what you are doing. You need to express yourself and express the passion within you, always keeping your integrity."
To conclude, I realized that a couple of questions from my chat with Peter Gordon in The World on Your Plate did not make it to the final cut.
One of them was about diners who walk into a restaurant and don't like anything on the menu, to which Peter replied: Would you go to a concert by an artist you don't like?
Recipes for success from 3 restaurateurs for Monday Work Etiquette # 142
Previously: Work, Liberty and the Pursuit of Happiness,
Life is Ephemeral