Kitchen Servant or Pure Madness?
Posted by | Posted in Editor's Blog | Posted on 25-09-2009
It’s been a while since our last post, and our sincere apologies. Summer trip overseas to regain some fresh breath (and a will to live again) has been helpful and necessary in living and working here in Shanghai.
A few bits of interesting information has reached our ears regarding the rightful owners of Wine Spectator goblets and Michelin Stars. If you are in the industry, you would have heard of a man called Zoltan Szabo. If you haven’t, then you obviously haven’t been in the industry long enough – or so he would like to think anyway.
We have been told that his short venture here in Shanghai ended abruptly when no paychecks came his way. From what we know, this is definitely not the first case. However, he did earn the restaurant one wine goblet – and a photo of himself in the renowned Wine Spectator magazine. A pity then that he is no longer connected to the restaurant or its wine list.
We congratulate him on his award (it wouldn’t be fair to call it the restaurant’s award now, would it?) and the other restaurants who made the list here in Shanghai this year!
Now on an entirely different topic, a good read dropped onto our desks a.k.a laptops last week and we thought it would be an interesting read for everyone – if you haven’t come across it already.
It poses the question of just where each chef sets his/her limits. To the brink of insanity? Bankruptcy? Suicide for losing a star?