Something I loved:
Christina Tosi, the chef and owner of Milk Bar Bakery, possibly the most interesting bakery in the world right now, gave a presentation yesterday that I very much enjoyed--even though I don't bake. I chose to attend her session so I could hear her talk about her work and the philosophy behind it, and I was not disappointed; she is an amazing and visionary chef.
What I didn't expect was to like so much her philosophy of business, which in many ways reminded me of PT. She talked a great deal about her team as a team, and all the people from Milk Bar in attendance regularly nodded agreement. At one point she talked about creating opportunities for her staff, paying people well, and providing them with benefits. She said,
I want to create a business where no one ever has to sharpen their resume again.Later, in discussing how we can have more businesses like hers, businesses that grow but that never lose touch with their roots and that will never be huge, she said that it's possible for those businesses to flourish if we will do one thing:
Support what you love.I like that. I like that a lot. I do it to some degree by instinct, but I could do better. When it's time to spend money, I should think a great deal about spending it with businesses I love.
I came away deeply impressed by Tosi and wishing I could sit and talk business with her for a while.
Something I despised:
Today at the brunch and cooking competition, Anthony Bourdain praised Jose Andres for being about to be the first chef sued by a sitting U.S. President.
A woman sitting next to me asked what the comment referred to, and I explained briefly, in the process noting Trump's many negative comments about Hispanics and other groups.
[Trump's] only saying what everyone's thinking but are too afraid to say.Wow.
I most deeply hope she is wrong, and I am sad that she clearly agrees with Trump's awful comments.
Most of the foodies I have met share the same perspective on Trump, but clearly all do not.