Inside what life is really like for the new generation of professional cooks — a captivating tale of the make-or-break first year at a young chef’s new restaurant.
So you want to become a chef and open your own place?
This is Jonah Miller’s dream turned into reality story of owning his first restaurant; introducing Basque-style cuisine and drinking culture of Northern Spain.
We are taken through the first year of restaurant ownership at one of New York’s first millennial-driven restaurant, Huertas NYC.
The author shares Chef Jonah Miller’s process in establishing the dream of opening a restaurant: finding the right space (location, location, location), publicity, creating a menu, surviving an industry of openings and shutterings, withstanding critic reviews, staff retention and recruiting a talent base, establishing your niche to remain competitive.
I enjoyed the research and the staff’s candid stories following their own careers and dreams in the culinary industry. It is nothing short of stories of ambition, hard work, sacrifice, dedication, detours, and changes in consumerism, trends, economics.
Other notable chefs mentioned give glimpses of their career trajectory in their careers: David Waltuck, Gavin Kaysen, Stephanie Izard, April Bloomfield, David Chang. Interspersed are vignettes of changes in the industry and the decisions they made along the way.
A recommended read for those who are aspiring to open their own restaurant. A recommended read for those seeking a food memoir, specifically in the restaurant industry. A recommended read for those seeking a blueprint of does and don’ts in opening a place of your own.
This is the epitome of what food writing is all about and is an essential culinary business guide for the aspiring chef!