“Chef Dean Maupin of Clifton Inn [in Charlottesville, VA] told me that when improving on a dish, ask yourself what ingredients you need to take off the plate rather than what you need to add to the plate.” –Harrison Keevil, chef/restaurateur, Brookville Restaurant, Charlottesville, VA “Chef Franck Deletrain told me that you can’t have as high expectations for your staff as you have for yourself. Everyone has different strengths and weaknesses and it’s ...

Register to view this article

WhyRegisterfor FREE?

Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.