How long do you ride the startup train?
Owning a restaurant is no small feat. In fact, it’s downright difficult, especially at the beginning. Lots of people with the best intentions sometimes aren’t able to make it work long-term for a variety of reasons. Maybe it’s the location, labor costs, advertising, time commitment, or something else entirely.
This episode is all about asking the question: Is it worth it? When you have a dream- no matter how old or new it is- how long do you pursue that end goal?
Beyond the Podcast
All in the Timing
Chris Kattawar is the chef-owner of Cook and Dagger Restaurant in Greenville, Rhode Island. But his story begins down in Beaumont, Texas and doesn’t have anything to do with owning a restaurant. He’s making it work, getting creative with his menu, and shares what it was really like.
He also shared his secrets to getting dishes out at the same time. Parboiling pasta- the art of partially cooking it- allows for a quick finish when it’s time to plate. Unlike blanching, however, parboiling doesn’t require an ice water bath after heating. If you order a medium steak and an appetizer, “that steak is going on the grill when the ticket comes in” and will rest at rare (similar to parboiled pasta) until it’s time to finish it on the grill when it’s entree time. To foodies and restaurant people out there, this is probably common knowledge, but I had never thought about it before.
To Brick and Mortar
BJ is the chef-owner-operator of Red Sesame Korean BBQ in Cincinnati, Ohio. His Korean-Mexican fusion goes from food truck to store front over a few years. He’s now a major draw at Jungle Jim’s International Market in Eastgate. But in 2011, he was the guy talking about dental implants, not tacos. So what happened?
If you’re ever in the Cincinnati area, you have to try Red Sesame Korean BBQ. Just add it to the list of Skyline Chili, LaRosa’s, and Graeter’s. My favorite? The Chicken Quesadilla. It’s crispy, juicy, and wildly flavorful in all the right ways. Check out my visit: