A Chef At Last
Eric HuangMusings on the hospitality industry, owning a restaurant and how a decade of high intensity cooking changes a man.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 8 | Subscribers | Read | cheferichuang.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Chicken Hearts
Chicken hearts are an oft-discarded, oft-forgotten part of the animal. In the Western world, hearts are typically destined for pet food. I would gather most of you have never eaten one. As the organ’s function dictates, hearts are tough and...
So You Want to Open a Restaurant
When I embarked upon my quest to become a chef there was really only one respectable option. You had to own your own restaurant.
Shouting At The Sky
I was very honored to receive an email from Julia Moskin at the Times requesting an interview. She was compiling discussions with chefs navigating restaurant ownership in a post-COVID society. There wasn’t really a detailed prompt, we just...
The Machine, Learning
This may seem obvious but operating a restaurant is so much more about managing people and their inevitable mistakes than it is about food, ambiance or the perfect wine cellar. I think that’s where so many would-be restaurateurs go wrong. T...
Authors
The writers behind this newsletter.
I am a longtime fine dining chef turned fried chicken monger. I've spent my entire life in restaurants and whiled away the monotonous stretches by pondering on the absurdity of our profession. Unfortunately, a lot of lobsters died along the way.
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