“Mark Ladner to Leave Del Posto for a Pasta Start-Up”
This article from The New York Times tells about Mark Ladner, a chef of the Italian restaurant Del Posto owned by Mario Batali. Ladner worked for him for about 20 years and became a chef in the mentioned food outlet in 2005. However, regardless of status and work benefits, he decided to leave and start Pasta Flyer, a quick service restaurant. Ladner fell into line with some other chefs who made same changes in their careers. The article names several reasons for such behavior. The list includes chefs’ wish to have more freedom as business owners, possibility to save the career and efforts to bring high standards of the high cuisine to the fast-food sphere. Ladner chose pasta that is a difficult product for the fast-food. But the man believes he will be able to create an appropriate dish with right ingredients (dried pasta of a top-quality brand). …show more content…
For a long time it looked like restaurants and fast food outlets were on opposite sides of the “ladder”. It felt like representatives of the first group treat their “bottom” colleagues with indignity. And it was interesting to see chefs not only want to support quick-serve restaurants, but see them as an opportunity for further development of their skills or careers. This “contrast” and “fusion” of two business spheres was the reason why I chose this article.
The issue of the work is a voluntary shift of chefs from restaurants to their own fast-food chains or single outlets. The article also mentions the gender inequality in this sphere. The issue was raised when the author mentioned Ladner’s successor Melissa Rodriguez will be the first female chef in the restaurant that got a high rating (4 stars) from the The New York Times. But the main issue is chefs’ drive to develop own brands of quick-serve
This article from The New York Times tells about Mark Ladner, a chef of the Italian restaurant Del Posto owned by Mario Batali. Ladner worked for him for about 20 years and became a chef in the mentioned food outlet in 2005. However, regardless of status and work benefits, he decided to leave and start Pasta Flyer, a quick service restaurant. Ladner fell into line with some other chefs who made same changes in their careers. The article names several reasons for such behavior. The list includes chefs’ wish to have more freedom as business owners, possibility to save the career and efforts to bring high standards of the high cuisine to the fast-food sphere. Ladner chose pasta that is a difficult product for the fast-food. But the man believes he will be able to create an appropriate dish with right ingredients (dried pasta of a top-quality brand). …show more content…
For a long time it looked like restaurants and fast food outlets were on opposite sides of the “ladder”. It felt like representatives of the first group treat their “bottom” colleagues with indignity. And it was interesting to see chefs not only want to support quick-serve restaurants, but see them as an opportunity for further development of their skills or careers. This “contrast” and “fusion” of two business spheres was the reason why I chose this article.
The issue of the work is a voluntary shift of chefs from restaurants to their own fast-food chains or single outlets. The article also mentions the gender inequality in this sphere. The issue was raised when the author mentioned Ladner’s successor Melissa Rodriguez will be the first female chef in the restaurant that got a high rating (4 stars) from the The New York Times. But the main issue is chefs’ drive to develop own brands of quick-serve