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But this may change, if Nick Lander has anything to do with it.
In the 1980s, Lander ran L'Escargot, the popular French brasserie in London's Soho whose maitresse d' was the incomparable Elena Salvoni; since 1989 he's written a restaurant column for the Financial Times – and, having examined hundreds of food establishments (sometimes with his wife Jancis Robinson, doyenne of wine writers), he's publishing a book about the unsung midwives of lunch and dinner.
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Allowing Employees to Fail and Grow Many of my senior employees, in fact, talk about my willingness to let them fail as long as they learn from the experience.
Very early on in attorney Deborah Kanter’s career with our foundation, I asked her to handle the purchase of some land from another major non-profit institution.
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While the last 25 years saw the rise of the British super-chef (Marco Pierre White, Gordon Ramsay, Heston Blumenthal, Raymond Blanc and a glowering army of others), the chaps who raise the money, pay the bills and hire the staff remain mostly incognito, hovering in the background in their well-cut suits.She came to me to report it, fully expecting to be fired. He or she may own a string of famous eating houses, may travel the world in search of glamorous locations in which to build new ones, may have designed the waiters' outfits, commissioned the edgy murals and will suffer most in a recession.The comments were made as Derek Brown, the man responsible for handing out Michelin stars - among the most sought-after restaurant awards - criticised the chefs for becoming too "preoccupied" with the star system.Antony Worrall Thompson, the chef, and Nico Ladenis, the former three-star restaurateur, singled out fellow chefs Gordon Ramsay and Heston Blumenthal - whose restaurant, The Fat Duck, at Bray, Berks, got its third star last month - for obsessively "chasing the Holy Grail" of Michelin stars and innovating purely for the sake of gastronomic awards, not good food.
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