But why?

[SFJoe]

originally posted by Levi Dalton:

That's pretty much the story.

This is the kind of quality work we have come to associate with your byline.

 

[Levi Dalton]

originally posted by Rahsaan:

originally posted by Levi Dalton:
You don't tell people who want to spend thousands of dollars with you that no, they aren't classy enough for your tastes..

Perhaps not, but surely there is some sort of brand management at work for these chefs. Is there anywhere they would draw the line?

Clearly not frozen or convenience foods, but McDonalds? Wallmart?

Bouley? Brand Management? Surely, you jest, Sir! See 911 relief workers, HVAC poisoning, the late entry and quick exit from Florida, this, that, and the other.

 

[SFJoe]

See the comments from the d'artagnan folk on the occasion of the reopening of bouley downtown. I'll search nyt archive when I have a chance.

 

[SFJoe]

Branding.

 

[Rahsaan]

originally posted by SFJoe:
Branding.

Thanks for that. I don't follow all the Celebrity Chef news so I wasn't aware of those stories (although I'm sure I read that article 6 years ago and somehow forgot it).

So it would seem that Branding is incredibly important to Bouley but that he has not been very good at it in the past.

Perhaps that does explain his dealings with Beaujolais Nouveau!

 

[Scott Kraft]

How are his various restaurants doing?