Donald Burns discusses the 'culinary paradox'—the need for both outstanding food (culinary talent) and outstanding service/business skills in restaurants. He emphasizes that culinary experience and formal training are essential for chefs (not learned from TV shows), while business knowledge is a separate and different requirement.
We need outstanding service and we need also outstanding food. Another paradox is the need for culinary talent and the need for business skills. It's easy to hire someone with some experience. However, that experience can really be a double edged sword. And when it comes to the culinary side of the house, experience is a requirement. I mean, you want to make sure your chef has been trained by someone who knows what the hell they're doing and hasn't been learning how to cook from watching tons of episodes of Top Chef. But having a chef that knows the business side, that's a little bit different.
If your restaurant only works because you work 80 hours a week, it doesn't work.
