entmagazine:

Disruptive innovation is a common theme across many, if not all, industry sectors nowadays. As in many other cases, the culinary world has also witnessed its rules being rewritten, with many chefs from around the world building their own enterprises to conquer the dining sector.
Here’s Michelin-starred chef @_jasonatherton, founder and owner, The Social Company on how he has gone about turning a passion for food into a profitable business: “One of the biggest compliments people pay to our business, and to me as a chef, is that there are only a few chefs who can convert their passion for food into a business, because normally, the two don’t go hand in hand. Chefs go by their heads, so when, let’s say, you cook white truffles and cheese, and the guests go crazy and it’s amazing, you end up adding more truffles, but then you look at the balance, and you realize you didn’t charge them enough. The biggest thing I can advise is never ever sacrifice the restaurant’s profitability for your own ego, because you can be the greatest chef in the world but end up losing your business, family, and homes– all because you want to chase greatness. You shouldn’t force greatness. If you put out your talent, for sure you’ll shine anyway which means you shouldn’t push so hard and put the business at the back end. I’ve seen so many chefs do that in pursuit of being one of the top chefs on the planet.” _

Full story in bio (via @entmagazineme)

Written by: @tashapupic
Image credit: @_jasonatherton , @marinasocialdubai via Instagram http://ift.tt/2CYmApi

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