From the beginning it was a hit. After eight dinners, 200-plus members have participated, and a strong culinary voice emerged.
The foundations allow a chef to move beyond the cookbook and know what needs to be done to create a good dish, how to approach a basket of ingredients and build a plate of food into something that demonstrates understanding and passion.
How breaking with traditions that are no longer working can breathe new life into a private club.
Heart and soul goes beyond the cookbook, beyond the technical skills that may have been developed in the culinary classroom or on-the-job.
In business — especially business that involves face-to-face interaction with customers — all of the details are important and are cumulative. A guest’s experience is defined by the “small stuff.”