Too Many Chefs Spoil the Dream
From the NY Times, brought to us by the same gentleman who wrote "One Hundred Things a Restaurant Staffer Should Never Do," is an update on his attempt to open a restaurant, and methinks he is in deep do-do.
wow. i'm going to set up my lawnchair and get my floppy hat and tall cold cocktail now, this is going to be one hell of a train-wreak. interested to see this idiot's revision of the "100 things" once he's experienced the other side of things, however briefly-- before he completely crashes and burns due to his own cluelessness.
maybe i can pen my grand opus: "100 reasons why pencil-pushers with no restaurant experience should never open restaurants, and why their restaurants fail when they do," and the obscure and seldom-quoted follow-up: "100 reasons why good chefs can't get bank funding for new restaurants," while i'm enjoying the show. ;-P