A Quote by Wolfgang Puck
It's very important in a restaurant to really do the right hiring because there's no restaurant that you have one cook and one chef and nobody else in the kitchen. Generally you have five, ten, 15 people with you. So that's really important is to train them right, but first you have to hire the right people.
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We can be aggressive at the right time with the right stakes when it comes to price. But I think for us, it starts and ends with people. And generally speaking, venture investors will say that. Right? That people are very important. It is all about the people. But at Anthemis, it is beyond "all about the people." Because it's almost exclusively about the people. We've been operating this way for a while.
When you look at a kitchen, you tend to see that the people who are doing really well are those who have worked with the same chef or stayed in one restaurant for a significant amount of time.
I make a really delicious eggplant and squash curry that's inspired by Vij of Vij's Restaurant, a great chef and restaurateur in Vancouver. I like to cook that dish because it's really simple, but the flavor is so pungent and intense that I feel like I'm a real chef whenever I create it.
I'm lucky that my restaurant partners are my wife Liz and Doug Petkovic. We opened our first restaurant over 15 years ago. And we didn't open up our second restaurant for almost ten years. So that gave us a good foundation of employees.
If it's taught well, art really is important to kids early on. It helps children develop language and allows them to see themselves in a way that isn't right or wrong, because if they draw an animal with five legs instead of four, nobody's criticizing them for it.
Eventually that's where you want to be really scrappy as an entrepreneur when you're first getting your business up and running: hiring the right people, partnering the right way, getting feedback on what you're doing.
Many chefs of a certain caliber do not see me as a chef. I don't have a restaurant. They see me as a TV food personality, not a chef. I've gotten respect, trust me, they respect me, but I think that I can't hit that particular level of respect from them until I have a successful Vegas restaurant that not only makes money but creates unbelievable food and a fabulous experience. I don't think people think I can cook, and they don't think I know what the hell I'm doing.
I believe the important part of directing really is finding the right people for the right roles. Sometimes you go for what's expected, and sometimes you go against type because you think that'll really bring something different to the movie.
I think a lot of people overlook the importance of the menu as a marketing tool and a way of communicating to the customer what the ambition of their restaurant is. Not only the typeface and the design, but what is it printed on? Is it cheap-looking? Is it the right kind of paper for that restaurant?
The pendulum of cookery techniques became more significant than the actual experience. And when that happens, the customer's satisfaction becomes secondary to the chef's satisfaction. And in that case, you have an upside-down equation. Because the customer is the basis of our restaurant, first of all, and if the chef becomes the most important person at the table - even more so than the guests - then suddenly you're left with something that doesn't really work.
I don't really pursue acting. I jokingly say that I retired right at the same time people stopped hiring me, but I really don't think I'm very good at it, and I'm not really interested in it anymore as an adult.
All I watch is the Food Network. I took a cheesemaking class a few weeks ago, and I told my family and friends to only get me kitchen stuff on my birthday. I'm into every kind of cookbook and anything by Anthony Bourdain. I'd love to own a restaurant if I could find the right chef.
You have to think of a restaurant as a series of impressions. But what makes my job so great is there's no one answer that's right for every restaurant.
All I watch is the Food Network. I took a cheese making class a few weeks ago, and I told my family and friends to only get me kitchen stuff on my birthday. I'm into every kind of cookbook and anything by Anthony Bourdain. I'd love to own a restaurant if I could find the right chef.
CEOs who can hire properly, that's the most important part of the job. The CEO's job is really to hire the right team and execute the vision second.
What's important is that, come the general election, people think the right things of you. They think that you've got the right values and the right policies. And that you're the right kind of person to lead the country.
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