Becoming A Restaurateur
Patric Kuh
May 2019 · Simon and Schuster · Isinalaysay ni Joy Osmanski
headphones
Audiobook
2 (na) oras at 59 (na) minuto
Unabridged
family_home
Kwalipikado
info
reportHindi na-verify ang mga rating at review Matuto Pa
Gusto mo ba ng 10 (na) minuto na sample? Makinig anumang oras, kahit offline.
Magdagdag
Tungkol sa audiobook na ito
Award-winning journalist and food writer Patric Kuh explores the restaurant industry—based on the experiences of Lien Ta and Jonathan Whitener’s Here’s Looking at You restaurant in Los Angeles—and reveals essential details for anyone considering a path to this risky profession.
Everyone knows that opening a restaurant is a risky business, a venture with an astounding rate of failure. Patrick Kuh’s Becoming a Restaurateur takes readers behind the scenes of one of America’s trendiest new restaurants, revealing how Lien Ta and chef Jonathan Whitener of LA’s Here’s Looking at You managed to beat the odds. With valuable information about what daily life for a professional is like, this is an entertaining, practical guide to what makes a master restaurateur, from writing the business plan to opening night and beyond.
Everyone knows that opening a restaurant is a risky business, a venture with an astounding rate of failure. Patrick Kuh’s Becoming a Restaurateur takes readers behind the scenes of one of America’s trendiest new restaurants, revealing how Lien Ta and chef Jonathan Whitener of LA’s Here’s Looking at You managed to beat the odds. With valuable information about what daily life for a professional is like, this is an entertaining, practical guide to what makes a master restaurateur, from writing the business plan to opening night and beyond.
Tungkol sa may-akda
Patric Kuh, who started his career cooking in restaurants, is the author of The Last Days of Haute Cuisine, a history of the American restaurant business which won the James Beard Foundation’s award for writing on food. He was Los Angeles Magazine’s restaurant critic from 2000-2017, and the recipient of both the James Beard Award for best restaurant critic in America and the Craig Claiborne Distinguished Restaurant Review Award in 2011. Kuh has been published in Gourmet, Bon Appetit, Food & Wine, and Saveur.
I-rate ang audiobook na ito
Ipalaam sa amin ang iyong opinyon.
Impormasyon sa pakikinig
Mga smartphone at tablet
I-install ang Google Play Books app para sa Android at iPad/iPhone. Awtomatiko itong nagsi-sync sa account mo at nagbibigay-daan sa iyong magbasa online o offline nasaan ka man.
Mga laptop at computer
Puwede kang magbasa ng mga aklat na binili sa Google Play gamit ang web browser ng iyong computer.
