I have several close friends in the restaurant industry, and whether they’re helming hip eateries or Michelin-rated restos requiring reservations booked months in advance, these chefs and owners are all very good at what they do: giving people food that tastes really, really good and gets them coming back for more on a regular basis. Yes, they pick the choicest ingredients and use the freshest produce. Yes, they employ cutting edge kitchen skills and cooking techniques. But a lot of restaurants do all those things and never get over the hump to become truly great. So, how do they do it?
They have one simple trick. It’s universally accepted among people in the know that hewing to this trick is the key to making it or breaking it in the restaurant industry. That’s how crucial this weird trick actually is. Today, I’m going to introduce it you and explain how you can use it to excel in the Challenge.