I spent the last 4 months traveling and learning around Europe, and one of our destinations was the beautiful Cinque Terre hike in Italy. At the end of the last village, we sat down and enjoyed a wonderful selection of the best of the regions foods- from delicious salumi to their local cheese and wines to the very famed pesto. As we sat and enjoyed the beautiful views, I came up with an idea.
Our travels around Europe were all greatly influenced by our culinary experiences- not only between various countries, but even between the different regions. It was a little bit like a gastronomical tour. At the end of the day, we realized how greatly this influenced our experiences, and hence an idea: to create/open a restaurant that would feature different regional cuisines that would change regions every few months.
I was excited.
I had this idea in my head for the remaining few months. Upon my return to Vancouver I was looking up recently opened restaurants in town and came upon this one.
Sound familiar?
You may have great ideas, you may think they would really work, you may even write about them and tell people, but unless you DO SOMETHING to make them become a reality, they will remain just that. An idea. There is of course no underestimating the power of a great idea, but... how about digging up that old moleskin or long lost notes stuffed into your bag or thought written down on the back of a business card and turn it into a reality? Or share it with someone who might want to? After all, YOU know your ideas are great, why not get someone else excited about them as well?
Check out NJ's great post on creativity and look through the comments to get a great tool from AM to make your ideas come true!
And to quote Chris Guillebeau: If you don’t take your own dreams seriously, who will?
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Books to Watch | August 13, 2019
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In the past, we have always had a monthly "Books to Watch" list to let our
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4 years ago
1 comment:
I love food.
Growing up with a father in the restaurant business and an uncle who has worked as Wesley Snipes' personal chef, I have been surrounded by exotic spices, warm soups, and fresh seafood.
R.tl is an interesting concept - one chef experimenting with different ethnic dishes every few months. I haven't visited the restaurant yet, but something I would be a little hesitant about is the idea that it is one chef. How can a chef who cooks Russian food cook Vietnamese food? To overcome this obstacle, I propose an interesting concept I came upon during my travels in Vietnam last year. A restaurant frequented by tourists, foreign business-people, as well as locals, An Quan Ngon (translation: "eat well") is based on the idea of taking the best chefs in Ho Chi Minh City and putting them together in one restaurant. When the restaurant first opened, the owner held a competition to find the best chef for EACH traditional Vietnamese dish. Each selected chef is paid according to how many people order their dish on the menu.
I think creating a restaurant advertising all restaurants in Vancouver would be an innovative way to approach food in Vancouver. You could have the top chefs in Vancouver creating their best dishes in the same kitchen and advertising their restaurants at the same time! The only concern now is figuring out a way to make them get along! :P
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