For Alex Raij, the Secret to Longevity Is Knowing Your Community
“It’s meant everything to us to be embedded in true neighborhoods and to be different things to different people through the years,” says Txikito, La Vara, and Saint Julivert Fisherie chef and owner Alex Raij.
Hillary Sterling on the Next Generation of Restaurant Workers
For Sterling, training and teaching the next generation of restaurant workers isn’t just good business, but a constant source of inspiration, and a reason for staying in the industry.
After finding success with Ramen by Ra, first as a pop-up, and then as a stall on the Bowery, Purdie hopes to outlive the hype and build something lasting in the East Village for years to come.
Aretah Ettarh on the Keys to Longevity in Restaurants
“Restaurants, and kitchens in particular, are such a unique ecosystem where you can be a craftsman, a creative, a teammate, a coach, a leader, and more.”
Restaurants Are a Long Game for Patricia Howard and Ed Szymanski
“One of the things that drew us away from the career paths of our friends was the unpredictable and exhilarating aspect of the hospitality industry. We aren’t great at sitting still.”
