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[Fugee]

Originally Posted by Replaced_Texan

That, coupled with this article from the New York Times a few years ago explains the bat-shit-crazy characteristic so often seen in chefs.

I've recently read 2 books about opening food businesses and they both make it sound like a tremendous amount of work and very financially risky.

I enjoy baking but this book confirmed I don't ever want to do it professionally. The author is Sandra Bullock's sister and got a lot of free publicity out of that and still it doesn't sound like her pastry shop is rolling in money.

The founder of the Momofuku restaurants admits how lucky he got and how easily they could have folded.