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re: A Chef's Perspective
Posted on 3/22/15 at 12:29 am to BocaJared
Posted on 3/22/15 at 12:29 am to BocaJared
Jared, I certainly would not want to own/run a restaurant, as I know it is tremendously stressful on a very consistent basis.
With that being said, why do you think so many of the well-known chefs (not just New Orleans) end up putting their hands in so many different pies when a bit of popularity comes along?
Someone like John Besh probably cooks no more than a few hours at August per month, I'd have to imagine. Heck, I've lost count of how many places have his name on it.
Are you ever concerned that you might be in the same kind of situation someday?
With that being said, why do you think so many of the well-known chefs (not just New Orleans) end up putting their hands in so many different pies when a bit of popularity comes along?
Someone like John Besh probably cooks no more than a few hours at August per month, I'd have to imagine. Heck, I've lost count of how many places have his name on it.
Are you ever concerned that you might be in the same kind of situation someday?
1
Posted on 3/22/15 at 1:01 am to BrockLanders
I equate it to an author writing a book.
Once one is done, you start thinking of another story.
It does concern me, but I'm surrounded with very very talented & hardworking people that share my vision & work ethic. Also, I don't see myself opening any more places. Adolfo & I opened the theaters at Canal Place together 5 years ago, a theater in NC 2.5 years ago, then moving Boca, now Primitivo.
I'm tired, almost 40 & work a lot.
Once one is done, you start thinking of another story.
It does concern me, but I'm surrounded with very very talented & hardworking people that share my vision & work ethic. Also, I don't see myself opening any more places. Adolfo & I opened the theaters at Canal Place together 5 years ago, a theater in NC 2.5 years ago, then moving Boca, now Primitivo.
I'm tired, almost 40 & work a lot.
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