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There are many ways for restaurants to succeed, having a good chef is not really a necessity. The point is serving a well defined clientele what they want at a profit margin. In some cases, the restauranteur will be wise not to employ a Michelin-starred chef.<\/p>\n
Chefs have precisely only one way to succeed — to enhance his or her crafts relentlessly. Here lies the conflict between a restauranteur and the chef. Different restaurant models came out of the resolution to this conflict. At one end of the extreme is the fast-food chain that asks only burger flippers. Over the other end is the plush Michelin-styled restaurants that are defined by their executive chefs. Most professional chefs settle somewhere in-between where the foods quality of the restaurant is critically important, but the cooking creativity is curtailed to meet the business needs.<\/p>\n
How much a chef can tolerate this creativity curtailing? That is a function of his\/her skill level and financial prominence. How good is he? Can he afford to walk away?<\/p>\n
To pair the chef and restaurant the wrong way will be perilous. The restaurateur usually decides and picks the chef for a new restaurant. Those who acquired an existing one usually ended up replacing the old chef.<\/p>\n
Or, shall we say, they usually part ways.<\/p>\n","protected":false},"excerpt":{"rendered":"
There are many ways for restaurants to succeed, having a good chef is not really a necessity. The point is serving a well defined clientele what they want at a profit margin. In some cases, the restauranteur will be wise … Continue reading