[Sca-cooks] Re: OP, by a long shot: Questions for Professional Chefs

[Micheal]

"It takes guts, stamina, and a desire to please others over yourself.  "
 It also takes location, luck , and skill.  I have  worked 2 openings and 
sadly 2 closings, only good thing I wasn`t the owner. I learned from their 
mistakes, 1. to many items on the menu no house specialty . 2. Not enough 
attention to their customer share. 3. Buying way over their heads.
 Da


----- Original Message ----- 
From: "Chris Stanifer" <jugglethis at yahoo.com>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Tuesday, March 08, 2005 5:45 AM
Subject: Re: [Sca-cooks] Re: OP, by a long shot: Questions for Professional 
Chefs


>
> --- "morgana.abbey at juno.com" <morgana.abbey at juno.com> wrote:
>>
>> Since no one has mentioned it yet, a reference book of sorts:  Anthony 
>> Bourdain's "Kitchen
>> Confidential".
>>
>
> Tony Bourdain is a hack.  I've met the man, so I know from experience.
>
>
>> The chapters about how and why restaurants fail are worth all the tales 
>> of misbehavior--which
>> are also grimly funny.
>>
>> I felt vindicated reading those chapters as I'm really tired of 
>> well-meaning boobs (none of whom
>> ever worked in a restaurant) prattling on about how I should open a 
>> restaurant.  No thanx, I'm
>> poor enough.
>>
>> If you've already read it and/or disliked, ignore this.  Don't harp about 
>> it.
>>
>
> The thing he never touches on in his 'faux tell-all' diatribe, is why/how 
> restaurants succeed.
> Bourdain is a tired, washed out chef who never got the accolades he 'felt' 
> he deserved, until he
> wrote his gritty little farce about the restaurant industry.
>
> It takes guts, stamina, and a desire to please others over yourself. 
> Bourdain possesses none of
> these traits.
>
> William de Grandfort
> Harping on it.
>
>
>
>
>
>
>> Morgana
>>
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>
> Through teeth of sharks, the Autumn barks.....and Winter squarely bites 
> me.
>
>
>
>
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