You trained with Savoy in Paris, how does that experience compare to running your own place in NY?
Q: Paris v New York
Started by
Andy Lynes
, Mar 26 2002 04:23 PM
1 reply to this topic
#2
Tom Valenti
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- legacy participant
- 20 posts
Posted 27 March 2002 - 03:03 PM
Apples and oranges. The product, the price of real estate, etc. The real advantage that the French in particular have is that they have a lot of government sponsored apprentices, so consequently the level and sophistication of cooking is aided by that fact -- when I was at Guy Savoy we would do 55 dinners a night with 14 cooks in the kitchen, many of them not paid by the restaurant. At Ouest we do on an average of 300 dinners a night with 8 people in the kitchen. Doing the math you can easily understand.
