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The Dream

Appears in

Sepia: The Cuisine of Martin Benn

Published 2014

About

IF YOU HAVE NO CRITICS, YOU’LL LIKELY HAVE NO SUCCESS.

MALCOLM X

Once you have worked in a commercial kitchen—lived and breathed the frenetic rush of service, and revelled in the comedown after the storm—you soon become addicted to its energy. You watch and listen. You begin to ask, how would I do things better? What would I do differently? When I dine out, what do I expect? And then it’s not long before you start to dream of having a restaurant of your very own.

Of course, having the skills, the confidence, the business nous and the money to build your own restaurant isn’t as easy as snapping your fingers. The truth is, while some people are great chefs and others great restaurant managers, they aren’t necessarily great business operators. Most restaurateurs find out on the run, if they can cut it.

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