![]() How do you sustain the grind of such an intense work level over the long haul? You state that your work ethic and persistence is what sets you apart in the highly competitive restaurant scene (the boldly flavored and creative food might have something to do with it, too). You discuss the highs and lows of starting up your food truck business, then adding the catering component, and finally, opening The Peached Tortilla Restaurant. Your book is a tasty combination of food memoir and cookbook and reflects a lot of passion and drive. If you ever thought that owning a restaurant looks fun, Eric has some insight for you. Smelling a delicious interview, we put Rachel and Eric together with the help of Sterling Epicure. Chinese and Jewish American, Eric Silverstein is also the author of The Peached Tortilla (his restaurant’s name, as well), a cookbook Rachel Jagareski reviewed in our May/June issue of Foreword Reviews. This week, we hear from a chef/restaurateur who’s hardworking, humble, innovative, and beloved by his staff for being such a swell guy. In any case, that’s the harsh reality of owning a restaurant. We’re in the review business, here at Foreword Reviews, so we sympathize with good restaurants taking undeserved criticism. ![]() Investing a bunch of money in kitchen talent, architecture, wine, and booze is a good start but wannabe restaurateurs be forewarned: any of a dozen other factors can sabotage a restaurant’s success (See: Mario Batali’s #MeToo revelations).Īnd then there’s the relatively new phenomenon of Yelp and TripAdvisor reviews written by Joe from Kokomo and other off-the-street, opinionated, often snotty-though not trained-diners. Restaurants rock! Find another business that combines such a panoply of pleasures: exquisite food, hip bar scenes, edgy architecture, engaging employees who serve you, and that indefinable special sauce that elevates a dining experience into the stratosphere. Reviewer Rachel Jagareski Talks Kimchi Queso with Eric Silverstein, Author of The Peached Tortilla
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