How to Work Your Way Up From the Bottom - man washing dishes restaurant

This week, the guest of business master Ralph Skarra began washing dishes on the ground floor of the catering industry.
He persisted and walked all the way to the assistant chef.
He cooks at the French restaurant of the legendary venueslike Plaza Hotel and the Polo restaurant of super chef Daniel Brude.
But his focus is on the commercial aspects behind the well-known houses in the industry.
He is now the head chef and partner of Tao Group, one of the biggest fines
Restaurant clothing in China.
According to the industry trade publication "catering business", Dow Group ranked first among the top 100 restaurants in revenue.
Tao Asian Bistro in Las Vegas ($42. 5 million)
Plus two of the top 10, including the city center of Tao, New York (No. 3 at $33. 4 million)
New York and Lavo (No. 7 with$26. 8 million).
Every great chef must not only be a very good cook, but also understand the equipment, personnel management, budget and cost, logistics, hospitality, etc.
It is much more complicated than most people realize.
What is more important than being a great chef is to have an excellent vision for discovering talent.
The record of our conversation is posted here.
You can stream/download full conversations including podcast extras, oniTunes, Bloomberg, Overcast, and stitcher.
AtiTunes, bookbinding, OvercastandBloomberg can be found in our previous blogs.
Next week, we will be working with the conservative Republican campaign advisor, "Everything Trump touches will disappear: Rick Wilson, author of a Republican strategist who has a real understanding of the worst president"
Contact the author of this story: Barry Ritholtz of brithotham 3 @ bloomberg.
NetTo contacted the editor in charge of the story: James Greiff from jgreiff @ bloomberg.