What does it take for a restaurant to make it in today’s economy? How enticing does a menu have to be to keep customers coming back? What do you do when your much-loved restaurant is on the brink of falling apart? Read the rest of this entry
What’s your secret to keeping the balance between your career and the rest of your life?
I can’t say that I am always successful at achieving that. My schedule is quite varied and I can go through frenetic busy periods, but I do know that there are always quiet spells to look forward to. I am busiest in spring and fall, but summer is quieter (fewer events, and more recipe development, which I can manage into a realistic schedule) and January (no one wants to hear from a pastry chef after the Christmas holidays!) Read the rest of this entry