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Too Many Chefs Spoil the Dream

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pitterpatter Feb 16, 2010 04:35 PM

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.

http://boss.blogs.nytimes.com/2010/02...

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    shallots RE: pitterpatter Feb 17, 2010 09:27 AM

    Also required reading are the comments which appear to be from those who know far more than I (and I had lots of doubts by his second paragraph).

    Definitely something to follow this winter.

    1. s
      soupkitten RE: pitterpatter Feb 17, 2010 10:37 AM

      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

      1. ChefJune RE: pitterpatter Feb 18, 2010 09:46 AM

        to quote Santa Claus (whom this guy better be praying to); "hohohohoho!" the next installment should be even more fun to read!

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