‘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
Chef Ida Bauhn pays tribute to Bollinger Rosé in the Lily Bollinger Awards’ official final menu
On September 20, the final of the Lily Bollinger Award 2021 took place and Frida Winters was named Sweden’s best female sommelier. Before the final,