This morning I met with a successful business school graduate. He was looking to take on more substantial career challenges and was interested in a start-up. He was asking me for a little insight and here is more or less what I told him…Anyone can start a business, but only few are successful. Why is [...]
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Organization and efficiency in the kitchen is must. No successful chef can operate in chaos and disorder. There is a French term for it - Mise en place [miz eñ 'plass]. Literally translated it means, “setting in place”. In the cooking world it is thought of having “everything in place”, doing all possible prep [...]
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