Kathy Sidellas earliest memories take her back to food. At age 5 she was taken with her grandmotheras artistry in the kitchen, and even more so by the big, family meals shared on the front porch of their seaside home. Though raised among foodiesaher mother, a talented home entertainer; her banker father who single-handedly is credited for building the restaurant business in Boston; and a sister, now a chef and restaurateuraKathyas route to food was not as linear. Her early life as a film producer developed her love for story, themes, and setting. But by age 47, she found herself drawn back to food and the risk of restaurant life. When I Met Food chronicles this adventure, from how she selected her first location to the careful branding decisions required to build a highly successful restaurant enterprise in metropolitan Boston. In this engaging book, Kathy shares her business savvy peppered with encounters with influential people and even favorite recipes for the aspiring chef.If we were to open at Mandarin Oriental, we would have to understand that whatever the guest wanted, the guest would get. ... Atwist ona classic Americancombination suchasaburger topped with mushrooms, sautAced onions, and Swisscheeseanbsp;...
|Title||:||When I Met Food|
|Publisher||:||Bibliomotion, Inc. - 2012-11-20|