Awesome American Express video series with Tom Colicchio.
Quoted from the great eGullet forum.
http://www.openforum.com/dtw/video_m...nid=OF2_ola_sb
"The interface is terrible and you'll want to break the screen because of the weird camera angles, but this series of video clips with Tom Colicchio provides a pretty compelling look at the business of restaurant development, operation, investment, and ownership. I'm still making my way through them, but I'm struck (as I was listening to him at the NYC Food & Wine event) by Colicchio's ability to be blunt and interesting about the sort of back-of-the-back-of-the-house oversight and management that takes up a big chunk of the restauranteur's 80-hour week.
There's nothing in here about plating or flavor combinations, as far as I can tell, but I'm rapt listening about his reaching his limit as financial overseer with the Craft organization and deciding "when to fire a customer." It's just the sort of stuff that you'll never see in Gourmet or on Food TV, but it's probably got more to do with which restaurants live and which die than most of us realize.
"
Quoted from the great eGullet forum.
http://www.openforum.com/dtw/video_m...nid=OF2_ola_sb
"The interface is terrible and you'll want to break the screen because of the weird camera angles, but this series of video clips with Tom Colicchio provides a pretty compelling look at the business of restaurant development, operation, investment, and ownership. I'm still making my way through them, but I'm struck (as I was listening to him at the NYC Food & Wine event) by Colicchio's ability to be blunt and interesting about the sort of back-of-the-back-of-the-house oversight and management that takes up a big chunk of the restauranteur's 80-hour week.
There's nothing in here about plating or flavor combinations, as far as I can tell, but I'm rapt listening about his reaching his limit as financial overseer with the Craft organization and deciding "when to fire a customer." It's just the sort of stuff that you'll never see in Gourmet or on Food TV, but it's probably got more to do with which restaurants live and which die than most of us realize.
"
Are you a member of the moderation staff there?
