Unlike artists however they are running a business that requires putting diners in the seats balancing costs and managing overhead in order to turn a profit. How do these chefs express the full extent of their culinary innovativeness while at the same time as creating a return for investors Two recent Harvard Business.
School case studies explore this tension
Through the experience of two high profile chefs who came up with different answers to these questions. Located in Copenhagen restaurant That s in large part due to the singular vision of chef owner René Redzepi who is obsessive about using local ingredients only coffee is sourced outside Scandinavia as well as creating unusual dishes such as ground grasshopper miso and live shrimp dipped in brown butter. In doing so he has resuscitated Nordic cuisine spawning new restaurants all over the world and expanded his own repertoire of super local Egypt Phone Number List cuisine with a pop up restaurant in London this year and another to open in Tokyo next year. Just as much a cultural pioneer Peruvian Gastón Acurio and his wife founded upscale restaurant Astrid Gastón in Lima years ago and has since spread their dining empire.
Now consisting of restaurants in countries
Organized under nine different brands Astrid Gastón has helped to popularize Peruvian cuisine throughout Latin America and increasingly the world. The big mission is to use Peruvian food as an instrument to put our culture in the world Brazil Telegram Number Gastón Acurio has said. Despite their success both restaurateurs have struggled at times to grow and expand their businesses while staying true to their cultural roots. We sat down with Associate Professor Mukti Khaire lead author of Noma A Lot on the Plate and Associate Professor Anat Keinan and Professor Michael I.
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