those two together, that strong team that has a common vision, a common goal and building relationships with the suppliers. and that s so, so important. make sure you have relationships and you re supporting the suppliers so they can continue to do what they do. you know, we do exaggerate in america all the time. so now we are locavore, you know local food and now we get totally crazy with organic to the point where i have been to restaurants where they practically come and introduce you to the carrot. that carrot was born on the 7th of may, we named it hilda. we can get exaggerated. too. rose: great chefs for an hour captioning sponsored by rose communications from our studios in new york city, this is charlie rose. rose: let me start off. tell me what makes what makes a great restaurant? how do you well, what makes a great restaurant i don t know exactly. a great restaurant i think is where the owner and the chef gives all the love he can. rose: when does you
those two together, that strong team that has a common vision, a common goal and building relationships with the suppliers. and that s so, so important. make sure you have relationships and you re supporting the suppliers so they can continue to do what they do. you know, we do exaggerate in america all the time. so now we are locavore, you know local food and now we get totally crazy with organic to the point where i have been to restaurants where they practically come and introduce you to the carrot. that carrot was born on the 7th of may, we named it hilda. we can get exaggerated. too. rose: great chefs for an hour captioning sponsored by rose communications from our studios in new york city, this is charlie rose. rose: let me start off. tell me what makes what makes a great restaurant? how do you well, what makes a great restaurant i don t know exactly. a great restaurant i think is where the owner and the chef gives all the love he can. rose: when does you
the second, third and fourth is paramount. not becoming too fussy and in a way understanding the customers needs where very few chefs ever get to put themselves in the customers perspective. it used to be just you have no cook, be a very good chef and i thought i was the last when i started cooking i saw the last of this age of the great chef where you had to be the greatest technician. now it s not like that anymore because once you became the greatest technician you didn t have the ability to open up your own restaurant anymore. and things started to change. in the 90s there were five or six restaurants where if you wanted to learn about cooking you had to work there. and now that s not the case anymore. and i have just the utmost respect for the old school tradition, the history behind it and everybody that s done it the right way and it i have a hard time justifying my place with that world. cooking is a simple equation, no matter if it s fine dining at our lev
get to put themselves in the customers perspective. it used to be just you have no cook, be a very good chef and i thought i was the last when i started cooking i saw the last of this age of the great chef where you had to be the greatest technician. now it s not like that anymore because once you became the greatest technician you didn t have the ability to open up your own restaurant anymore. and things started to change. in the 90s there were five or six restaurants where if you wanted to learn about cooking you had to work there. and now that s not the case anymore. and i have just the utmost respect for the old school tradition, the history behind it and everybody that s done it the right way and it i have a hard time justifying my place with that world. cooking is a simple equation, no matter if it s fine dining at our level, casual dining or fast food. it s about product, about execution. so, yes, you need to have that quality product and you need to have peo
get to put themselves in the customers perspective. it used to be just you have no cook, be a very good chef and i thought i was the last when i started cooking i saw the last of this age of the great chef where you had to be the greatest technician. now it s not like that anymore because once you became the greatest technician you didn t have the ability to open up your own restaurant anymore. and things started to change. in the 90s there were five or six restaurants where if you wanted to learn about cooking you had to work there. and now that s not the case anymore. and i have just the utmost respect for the old school tradition, the history behind it and everybody that s done it the right way and it i have a hard time justifying my place with that world. cooking is a simple equation, no matter if it s fine dining at our level, casual dining or fast food. it s about product, about execution. so, yes, you need to have that quality product and you need to have peo