re: A Chef's Perspective

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I believe the more hands on as an owner you are less likely to experience these things.

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I'm sure that helps, but taking a regular inventory does too.

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I believe the more hands on as an owner you are less likely to experience these things.

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As a another thought, I always wondered how "hands on" owners cope with multiple locations. With another restaurant on the way, how will you cope with the impossibility of being in two places at once? Of course you have to delegate. Will there be an operations manual for whoever is gonna be in charge at the new restaurant?

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You are gonna be addicted to this site shortly and posting on OT soon

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Asking for a namechange shortly after posting there

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LINK

Here

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Nah. Not my thing.
My life is complicated enough.

Also Nichols State one, isn't it the John Folse Culinary College

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what are your thoughts on Delgado's culinary arts program?

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That's where I went to culinary.
Almost 20 years ago.
Can't really comment on it, other than you get out of it what you put into it.

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Also Nichols State one, isn't it the John Folse Culinary College

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Don't really know enough about his program there, although John is a great guy.

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I believe the more hands on as an owner you are less likely to experience these things.
I'm sure that helps, but taking a regular inventory does too.
quote:
I believe the more hands on as an owner you are less likely to experience these things.
As a another thought, I always wondered how "hands on" owners cope with multiple locations. With another restaurant on the way, how will you cope with the impossibility of being in two places at once? Of course you have to delegate. Will there be an operations manual for whoever is gonna be in charge at the new restaurant?

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Always do inventory. I am shocked at some places that don't.

I have vested managing partner at the new place, plus Adolfo is always around. He really surprises me how available he has made himself all these years.

I never do manuals. I think that can be a cause for separation, never a good substitute for yourself. Force yourself to be around, don't be complacent.

My wife and I own property in Central City and are excited about the work being done on Primitivo and the rebuilding of OCH. We are wondering how you will overcome the general Nola/South La perception of what Central City is to bring in patrons?

I posted a review about Purloo and there were a couple of comments about the "bad character" of the neighborhood. I know Casa Borega seems to be doing ok from what I've heard, but do you think your restaurant will draw a wider (less eclectic) crowd?

We look forward to seeing it open!

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We do a similar process to this with all of our rare steaks in the restaurant. It's crucial to break down the tissue of the meat & melt the fat a bit for best flavor & texture.

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That seems to be similar to the reverse sear - which has caused some controversy on this board for being a gimmick. I've always maintained that it renders the fat better than the traditional high heat sear.