Originally Posted: 20 Sept 2009 11:46 AM PDT In restaurants, the name of the game is money. In your better restaurants, this is tempered somewhat by quality, meaning that chefs and owners are willing to pay more for better quality. The most ‘high end’, well respected and nationally known restaurants have the luxury of passing the cost of quality on…
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From dishwasher to Executive Chef, it was a 14 year journey of the ins and outs of the restaurant business. In those 14 years, I had seen everything, and I mean everything, from watching my waitstaff snort coke off the rim of a dirty toilet seat at one restaurant to sweating my nuts off in the galley of the Beard…