Finally, someone says I'm doing something right. On culinary school vs. culinary school + some college, Bob Kinkead says: It depends on what their ultimate goal is--if your ultimate goal is to have your own restaurant, you're probably better off with a regular degree from a 4 year university because the thing that's going to be most important to you later on is your management and financial control abilities [do we hear accounting?], not necessarily your cooking skills--it's nice to have them both. I went to a 4-year school, not a culinary school, and because of what I majored in it didn't particularly help in the restaurant business. I majored in psychology – I guess it does help at a certain level.
Blogspot servers are quite slow lately, and there has been some sort of a server problem they're working on right now. So the site might look incomplete or quirky for a while. The template cannot be edited due to this problem. Sorry.
Benchmarking: French Laundry "Pleasure and perfection--when you acknowledge, as you must, that there is no such thing as perfect food, only idea of it, then the real purpose of striving toward perfection becomes clear: to make people happy. That's what cooking is all about. But to give pleasure, you have to take pleasure yourself...this is the great challenge: to maintain passion for the everyday routine and the endlessly repeated act to deprive deep gratification from the mundane... ...Another source of pleasure in cooking is respect for the food...Cooking is not about convenience and it's not about shortcuts. --Thomas Keller, The French Laundry Cookbook, pg. 2
Non-Profit Menu Stolen from TMR: a separate (or highlighted) menu items of which the 5-10% proceeds from those items will go to a certain charity the restaurant cares about. (such as... this, or this, or this, or this, or this...etc.) And we could host or sponsor a local soccer team, host a fundraising event. More involved the restaurant is in the community, the more established it will become as time goes by