I am working on a project for school that has to do with tip pooling at restaurants/bars and why it is done. Does anyone in the business have input they can give me regarding tip pooling, the pros the cons. Thanks!
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.