Chefs Share Ingredients for Business Success
The culinary and business-minded alike came together at GW for the StarChefs.com “How to Make it” panel discussion, hosted Oct. 25 by the GWSB Department of Tourism and Hospitality Management. The program featured D.C.-area chefs and culinary professionals.
“The restaurant industry makes up 7 percent of D.C. employment, or about 50,000 jobs,” said Stuart Levy, assistant professor of tourism and hospitality management. “Restaurants are a core of the tourist experience here. It’s great for the economy and quality of life [in D.C.].”
Antoinette Bruno, CEO and editor-in-chief of StarChefs.com, introduced the panelists and led a discussion of the culinary industry. Participants included Benjamin Lambert of Restaurant Nora, Nobu Yamazaki of Sushi Taro, Tiffany MacIsaac of Birch & Barley, and Jason Alley of Comfort, to name a few.
The chefs discussed their culinary career paths, as well as plans for the future. Many panelists own, or aspire to own, their own restaurants and advise that it takes a talent for both cooking and business to do so.
“These guys are great, great cooks, but they’re also amazing business people,” Alley said.
Posted by gwsb on October 27, 2010 | Filed under: GWSB News.
