An Article Sweet Life written by Francis Lam  » Media  »
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http://www.gourmet.com/magazine/2000s/2009/10/francis-lam-susan-feniger-essay
  • You also realize that creating a menu is not just about satisfying customers, but its all about price as well and the time it takes to execute a dish

    • by C.Channing
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      Francis Lam is a regular contributor and prolific food writer for Gourmet magazine. In his current article for Gourmet, he is following Chef Susan Feniger and Chef Kajsa Alger as they’re in the final stretch of opening their new restaurant in Los Angeles called Street.

      The introductory paragraph to the article was good because it describes the phase that all entrepreneurs go through: dealing with all the paper work and headaches that goes along with it. Lam, then decides to add a little humor


      by describing the women letting off a little steam by trashing Susan Feniger’s house, which I also thought was a good point because when you’re at the home stretch of any business venture, all you can think about is finally letting down your hair and cutting loose.

      As the article progresses, it further explores behind-the-scenes of what it takes to create a restaurant menu; it’s a lot of test batches, compromises, and just the good feeling when something is well prepared. You also get a ...


      • glimpse of how a menu have a different meaning for various heads involved in the restaurant–including the customers. You also realize that creating a menu is not just about satisfying customers, but its all about price as well and the time it takes to execute a dish. The article then transitions from creating Street’s menu to the inspiration behind the restaurant; the inspiration comes from Chef Feniger who took a trip to India discovered the definition of true street food is and how it
        impacts people and how protective people are of it.

        Overall, I liked Francis Lam article because it was really written from the prospective of the two Chefs, instead of Lam himself–great writing. Not only do you get a glimpse of the hard work it takes to build and invest in a restaurant from the ground up, but you also see the Chefs have fun while their cooking and as they reminiscence on Susan’s adventure with street food. It’s a good read for both foodies and non-foodies alike.




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    The review was published as it's written by reviewer in November, 2009. The reviewer certified that no compensation was received from the reviewed item producer, trademark owner or any other institution, related with the item reviewed. The site is not responsible for the mistakes made. 391711895820630/k2311a1117/11.17.09
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