Thursday, June 12, 2008
Denver post review
Tucker Shaw reviewed us yesterday in the Denver post. We got the review that I new was coming, a review that highlights our service and room. Tucker talks about the fact that the molecular cuisine does not go with the restaurant we are serving it in. I agree with him, we are trying to be too many things. Chefs are always concerned with reviews. Good reviews bring business and bad ones don't. We use reviews to judge our careers. The good ones get put in a folder and come out when we look for other jobs. Most of all it is your reputation. I have mixed thoughts of this one, if we can't put it all together then it will never be greathttp://www.denverpost.com/search/ci_9532976?source=email
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1 comment:
Ian,
I've been following your blog for quite some time now, but for some reason, just stumbled upon this post just now.
While not a PERFECT review, it is one with great promise and praise. I would be very pleased with that review. Besides, perfect reviews never happen. They must critique something, and it wasn't your cooking.
You are controlling the things you can: food, quality, creativity, and passion. Things such as the dining room and knowledge are, most times, out of your control.
Keep up the great work and I'd love to get in touch with you personally via e-mail in the near future.
Jeff Jarrett
Cleveland, OH
chefjjjarrett@yahoo.com
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