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Talking with chefs in Paris

John Talbott

By John Talbott
in France: Dining

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Bux

Bux

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The chef of any two or three star restaurant is likely to be a successful business executive whether he's in the kitchen every day feeding 40 people for dinner or away in Rio doing a charity dinner while his sous chef is responsible for 250 covers each night.

Robert Buxbaum

WorldTable

Recent WorldTable posts include: comments about reporting on Michelin stars in The NY Times, the NJ proposal to ban foie gras, Michael Ruhlman's comments in blogs about the NJ proposal and Bill Buford's New Yorker article on the Food Network.

My mailbox is full. You may contact me via worldtable.com.

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BigboyDan

BigboyDan

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...A chef in top form (whether at a starred or non-starred restaurant) especially appreciates constructive criticism, instead of gushing praise.

...They understand food is indeed "serious" business to certain diners and are more than willing to oblige a question or two about their craft.

Henry

:laugh:

Thanks for the outright belly laugh.

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