I was watching the finale of Anthony Bourdain’s No Reservations, where they were in Brooklyn, NY.
Anthony ended up at Brooklyn Fare, which looked like one of the most unique restaurant experiences I’ve seen in a long time.
Mostly, because there are only 18 seats.
At one point, Anthony Bourdain looks at his friend Eric Ripert and says, “All the hard work for this took place in the chef’s head.”
Amazing food; 18 seats.
They know how many portions to produce, and when to serve them. Some of the biggest variables in the restaurant business, handled immediately.
In the chef’s head.
Way ahead of time.
Sometimes, when you want to do something amazing, the best way to start is in your head.
- What variables can you control?
- What waste can you eliminate?
If you know ahead of time precisely how you will shape the experience, you can get about the substance of what you want to create: in Brooklyn Fare’s case it’s the food, but it can be anything…
- the book
- the worship gathering
- the melody
- the life
Control what you can control, so you’re free to delight people.