Chef Jamie Bissonnette is a graduate of The Art Institute of Fort Lauderdale. Not long after graduating, he began cooking and staging throughout the country and in Paris. Eventually, he found his place in Boston, working in some of the city’s most well known kitchens. In Boston Chef Bissonnette joined forces with Ken Oringer, to develop well KO Prime, Toro and Coppa. Today, Chef Bissonnette is applying his leadership and talent in New York City, at Toro’s newly opened second location. Rising Star Chef, Best New Restaurant and People’s Choice Best New Chef are a few of the titles Chef Bissonnette has earn. However, it is his most recent accolade James Beard, Best Chef Northeast which makes me extremely humbled and honored to have him on the show as a guest. Tune in to discover what it is about Chef Bissonnette that makes him successful.
Show notes…
Success or Leadership Quote/Mantra
Pay attention to what the FUCK you are doing. If you pay attention you’re caring.
“It” Factor
- Chef says he is “Part animal, part machine.”
- His work ethic is what makes him successful.
Industry Challenge or Failure
- Balancing work life and personal life and failing at friendships.
- Chef suggesting asking yourself “What is successful?” For Chef, it is being able to balance work and personal life.
Knowledge BOMBS
Fundraising Advice
- Don’t be as concerned about raising the money. Instead, focus on busting your ass and getting noticed. Work hard and prove yourself to the industry and opportunity will come to you. Get out there and network. Find someone who is successful and work for them and prove yourself to them. They will invest in you.
Employee Hiring
- Employ people who are a right fit for you and your restaurant. Make the interview personal (without breaking the law).
Employee Retainment
- Be even and kind
- If your employees want to move on, ask how you can help.
- Help your employees grow as professionals.
- Chef means teacher
Advice on Teamwork
- “Teamwork doesn’t seem work, because team work makes the dream work” -Mike Smith
- Break down the walls between front of house and back of house.
Industry Resource
- His friends in the Industry. chef listens and pay attention to others in the industry. He uses social media as a tool to stay fresh.
Advice on Social Media
- Chef is a fan of Twitter because its quick and you can gather information quickly and share information quickly.
- You can know whats going on anywhere because of the knowledge thats being shared.
- Use social media to network.
Objective Product/Service Review
- Dropbox.com–a free service that lets you bring your photos, docs, and videos anywhere and share them easily. Never email yourself a file again!
Best Business Advice
- Don’t look at anybody coming in the door as a customer, treat them like a guest.
- This is the hospitality industry. Be hospitable.
Questions I should have asked?
- Why? Why do you want to be a chef/restaurateur/GM
- Chefs answer- “This is all I can do.”
Contact Info
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The post 067: Chef Jamie Bissonnette of Toro appeared first on Restaurant Unstoppable.