Black Jack and vodka shots for the losers… brunch has certainly progressed.
A nice view from my perch at the tennis courts…quiet though on all but one court.
My “office” for the next hour while in Austin, TX. Maybe President Obama will stop in for a coffee visit. (at Starbucks)
I thought I was in Louisiana??? Guess your roots are never that far behind.
![fastcompany:
Here is a sneak peek of 8 Lessons For Innovation And Success From Chef Mario Batali
Famed restaurateur and chef Mario Batali took the stage with Fast Company Editorial Director Tyler Gray at our Innovation Uncensored event last week in New York.
Batali shares some of the business lessons he’s learned over the years, especially now as expands his restaurant Babbo in the east, his Mozza Restaurant Group in the west, and his Italian market Eataly in Chicago, London, and other cities.
Here are a few snippets from the conversation:
On Nurturing Talent: ”We don’t hire executive chefs ever. We hire line cooks and prep cooks and wine waiters and busboys and waiters—and they become chefs and sous chefs and sommeliers and general managers and service directors.”
On What His Approach To Italian Cooking & Taco Bell’s Doritos Locos Taco Have In Common: ”Sometimes renovation is innovation.”
On Success: ”If I were going to whisper something into my younger self, I would just say, ‘Keep your head down, work hard, and listen to whosever is ahead of you because you’re going to learn something from them.’ And that’s kinda what I did.’”
You can find all 8 tips here or listen to the audio of the full interview here.
[Photos by Nicky Digital]](http://24.media.tumblr.com/f4f5f9ca1b7502bb68cb65937e382f9e/tumblr_mm62m2K7gZ1qzt7h7o1_500.jpg)
Here is a sneak peek of 8 Lessons For Innovation And Success From Chef Mario Batali
Famed restaurateur and chef Mario Batali took the stage with Fast Company Editorial Director Tyler Gray at our Innovation Uncensored event last week in New York.
Batali shares some of the business lessons he’s learned over the years, especially now as expands his restaurant Babbo in the east, his Mozza Restaurant Group in the west, and his Italian market Eataly in Chicago, London, and other cities.
Here are a few snippets from the conversation:
On Nurturing Talent: ”We don’t hire executive chefs ever. We hire line cooks and prep cooks and wine waiters and busboys and waiters—and they become chefs and sous chefs and sommeliers and general managers and service directors.”
On What His Approach To Italian Cooking & Taco Bell’s Doritos Locos Taco Have In Common: ”Sometimes renovation is innovation.”
On Success: ”If I were going to whisper something into my younger self, I would just say, ‘Keep your head down, work hard, and listen to whosever is ahead of you because you’re going to learn something from them.’ And that’s kinda what I did.’”
You can find all 8 tips here or listen to the audio of the full interview here.
[Photos by Nicky Digital]
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