Welcome to Stafford Forum. Please or sign-up and start posting!
Indeed but keeping a sense of proportion and reality is pretty important in establishing long-term, successful business.Fair play to them in trying something different....
That's because he has a new chef, he's already won National Geographic Best Destination Restaurant in the World, don't you know..... Michelin star is just round the corner...
https://m.facebook.com/story.php?story_fbid=493745854494276&id=163144887554376&anchor_composer=false
Indeed but keeping a sense of proportion and reality is pretty important in establishing long-term, successful business.
It doesn’t sound like he has a new chef.
It sounds like his friend is popping over from Calgary to help out for a week or two with advice on a new culinary programme.
The thing is... even if it’s any good, will chef Johnathan listen?
The comment about chefs being rock stars and his cookery being too good for Stafford is one of the most breathtakingly arrogant things I’ve ever read.
"I do strongly believe that all restaurants must build a brand. More importantly, a proper chefs must be creative and cultural force that speaks for the people. Chefs are modern day rock stars! I believe in affordable, clean and gourmet food that is understood in my little American and quirky way. My brand is very niche market targeting the well traveled. Perhaps, misunderstood for the mass market of Stafford, frankly those that want their food faster, chips, coke or with ketchup, they are better off going to the High Street. I am using fantastic ingredients well beyond the local market and very advanced culinary techniques without the price tag. As a result, my efforts are being broadcasted through out the UK and beyond and one of the best chefs in the world is more than happy to volunteer his time to support me. As Dr Banks told me, is the product good enough for you or are you good enough for the product."I can’t see that bit on the link.
Can someone copy and paste for me please?
"I do strongly believe that all restaurants must build a brand. More importantly, a proper chefs must be creative and cultural force that speaks for the people. Chefs are modern day rock stars! I believe in affordable, clean and gourmet food that is understood in my little American and quirky way. My brand is very niche market targeting the well traveled. Perhaps, misunderstood for the mass market of Stafford, frankly those that want their food faster, chips, coke or with ketchup, they are better off going to the High Street. I am using fantastic ingredients well beyond the local market and very advanced culinary techniques without the price tag. As a result, my efforts are being broadcasted through out the UK and beyond and one of the best chefs in the world is more than happy to volunteer his time to support me. As Dr Banks told me, is the product good enough for you or are you good enough for the product."
Was his quote first posted on April 1 by any chance.The comment about chefs being rock stars and his cookery being too good for Stafford is one of the most breathtakingly arrogant things I’ve ever read.
If it was a parody account, it would actually be very good.
"I do strongly believe that all restaurants must build a brand. More importantly, a proper chefs must be creative and cultural force that speaks for the people. Chefs are modern day rock stars! I believe in affordable, clean and gourmet food that is understood in my little American and quirky way. My brand is very niche market targeting the well traveled. Perhaps, misunderstood for the mass market of Stafford, frankly those that want their food faster, chips, coke or with ketchup, they are better off going to the High Street. I am using fantastic ingredients well beyond the local market and very advanced culinary techniques without the price tag. As a result, my efforts are being broadcasted through out the UK and beyond and one of the best chefs in the world is more than happy to volunteer his time to support me. As Dr Banks told me, is the product good enough for you or are you good enough for the product."
OMG!"I do strongly believe that all restaurants must build a brand. More importantly, a proper chefs must be creative and cultural force that speaks for the people. Chefs are modern day rock stars! I believe in affordable, clean and gourmet food that is understood in my little American and quirky way. My brand is very niche market targeting the well traveled. Perhaps, misunderstood for the mass market of Stafford, frankly those that want their food faster, chips, coke or with ketchup, they are better off going to the High Street. I am using fantastic ingredients well beyond the local market and very advanced culinary techniques without the price tag. As a result, my efforts are being broadcasted through out the UK and beyond and one of the best chefs in the world is more than happy to volunteer his time to support me. As Dr Banks told me, is the product good enough for you or are you good enough for the product."
It's a burger. Apart from whether it's nice or not, what else is there to get?Running the place as a vanity project is one thing but stating that the locals are too stupid to "get" your food is arrogance beyond belief
It's a burger. Apart from whether it's nice or not, what else is there to get?