Le Cordon Bleu - Superior Conference

There is one each term. Basic’s focused on pots, pans, sieves and their proper use. Intermediate followed with one about chefs – who, what, and where they come from. And today’s Superior conference focused on the restaurant.

In short. How to open one. An aspiration of some students.

Chef Lesourd – one that never had his own place – led our discussion. He started with explaining that usually it is easier to work for someone else. But. The rewards of running your own establishment can be far greater. It’s a risk. More simply. A decision that all chefs need to make.

First you need a menu. Not just any menu, but a balanced one. Evened out with entrées, fish, meat, and desserts. Menu-equilibrium also comes from seasonal verses standard dishes. High and low margin plates. And flavors that generally appeal.

Once the menu is in place a kitchen, brigade, and day-to-day details need to be determined. Consulting a real estate agency or business development company that specializes in restaurants was Chef’s number one piece of advice. They can help you determine where to build the restaurant, how to obtain a building, kitchen design, and even initial staff hiring/training.

The answers are endless and unique to the chef, location, and target audience. Above all. There needs to be a plan, one thoroughly thought through. For example, buying certain pans that don’t require much cleaning may reduce dishwashing staff, but might cost more. Cloth tablecloths and napkins certainly class up the joint, but will require laundry service. Point being, whatever the decision it is important to imagine all possible repercussions.

A successful restaurant/chef owner will not only be able to produce good food, but will be a good leader, have a business-sense mind, and vision. Some people are great chefs and not business people. Some are better at leading than cooking. There is a place and purpose for us all.

Barely scratching the surface, we had a good discussion and Chef left us with a lot to think about.

Owning your own restaurant is not always the end goal.