“The restaurant is 50-50. That is, 50 the kitchen and 50 the hall. That’s why for 4 years I have involved all the waiters in the creative process of cooking, because they are the communication.”
These are the words spoken by the three-star Italian chef Massimo Bottura, boss of Osteria Francescana and protagonist of “C’è più Gusto a Bologna”, a city festival, during his interview with the well-known host of shows related to food , Eleonora Cozzella.
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As he also said: “For 4 years I have involved all the waiters in the creative process of cooking, because they should be part of this experience. It’s communication. That’s why they come to the kitchen with us, they learn the whole creative process which is very long. To create a new menu we need about 8 months and 65 chefs work. We all work incredibly hard on it and when that new menu comes out, the guys in the hall need to know where the idea comes from and how a new dish is created in order to better communicate it to the customers. Because everyone wants to be a cook, but no one wants to be a waiter. And instead the waiter is worth 50% of the restaurants.”
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Source: www.zougla.gr
