‘You can always tell when a person has worked in a restaurant. There’s an empathy that can only be cultivated by those who’ve stood between a hungry mouth and a $28 pork chop, a special understanding of the way a bunch of motley misfits can be a family.
Service industry work develops the “soft skills” recruiters talk about on LinkedIn — discipline, promptness, the ability to absorb criticism, and most important, how to read people like a book. The work is thankless and fun and messy, and the world would be a kinder place if more people tried it. With all due respect to my former professors, I’ve long believed I gained more knowledge in kitchens, bars, and dining rooms than any college could even hold.’
~ Anthony Bourdain
6/25/1956 – 6/8/2018
BWW 2024 – Who is the Best Wine Critic of the World?
Wine Professionals and wine lovers from all around the world choose, who is most reliable and influential wine critic in the world? Richard Juhlin won the