Fall is Restaurant Season
Every autumn we see a slew of restaurant openings, so what better time to talk about deal-making for chefs? At this year’s StarChefs.com International Chefs Congress, I led a panel discussion with five top chefs who opened up about their trials and travails in deal-making. Read about the lessons we gleaned from the When to Walk Away From A Deal discussion, listen to the audio of the session, and then watch our exclusive video interview with New York wunderkind Chef Paul Liebrandt of Corton.
And on the subject of business, we also have two interview features with 2009 Boston Rising Star Chef Jamie Bissonnette on the opening of Coppa. Taking a cue from the success of his Spanish tapas spot Toro, Coppa is a neighborhood Italian small plates restaurant with a wood-burning oven and everyday price points. Find out what it’s like to open a new place in a recovering economy and how he and partner Chef Ken Oringer came up with the concept.
We also interviewed former executive chef of The Peninsula in LA, now F&B Manager Sean Hardy. Check out why this 2006 Rising Star made the move from kitchen to office—the career and lifestyle considerations—and see if it’s the right move for you.
It’s not only restaurant season, it’s also pumpkin season … and persimmon, pear, and cranberry season—check out our Fall Farm Fresh feature with six seasonal recipes from chefs across the US. These ingredients can be a supporting role to the centerpiece of the dish, or they can be the star and address your food cost needs. And learn how to make your own burrata from Chef Todd Winer in our Techniques.
We’re already off to a head start for our 2010 Rising Star cities with one trip to LA done, and a few more to come, and then San Sebastian, Spain to follow over the Thanksgiving holidays. Get in your nominations for Los Angeles, San Francisco, Washington, DC, and New York!
As always, we love hearing from you! Be sure to become a fan of StarChefs on Facebook and follow me on Twitter to keep up with where I’m going and what I’m eating.