Chefs are more confident, more experienced, and more open to trying new experiences.'' Not every high-end chef wants to bolt from fine dining to cook for millions. They find synergy that bridges both areas of foodservice. And going beyond fine dining forces him to confront limitations. I'm a chef, not a food scientist. In order to move ahead, I had to hire specialists like microbiologists.
Chefs know the language and needs of consumers.
We do it every day in restaurants. Ky. English admired the business acumen of Feltenstein, who bailed Long John Silver's out of bankruptcy, and asked the executive's advice about expanding his restaurant business. Sid got a kick out of what I did and asked for input on food. Then it turned into a consulting role on menu, food items and reformulation of recipes,'' says English. When friends heard I was consulting for fast food, they gave me hell,'' he adds.