•1 year
HEAD CHEFS vs CHEFS - a modern marketer IN PRACTICE...
Anne-Sophie Pic grew up in the family restaurant Maison Pic.In 1992, at the age of 23, she returned to Maison Pic to train under the supervision of her father, Jacques Pic, as head chef.Unfortunately, he passed away three months later, and Anne-Sophie moved to work at the reception.Three years later, Maison Pic lost its third Michelin star.Anne-Sophie felt like she had lost her "father's star" and returned to the kitchen, just like her father and grandfather...Anne-Sophie PicParadoxical TruthThere is a paradoxical truth in business and marketing that determines the type of customers we attract into our world.This truth, often invisible, remains a mystery to most marketers.However, when we recognize it and understand its dynamics, the customers you attract to your businesses change – they start perfectly fitting our idea of an ideal customer.I will explain this using an analogy – cooks versus chefs – and then we will relate this idea to our world and how it influences attracting your dream customers.MetaphorWhen you go to a restaurant, you deal with two types of people who prepare food.The first type usually works in Michelin-starred restaurants, such as The Aviary in Chicago, Gordon Ramsay in London, or Mirazur in Menton, France.And also in Momofuku, a culinary brand run by chef David Chang, where: "...the customer isn't just happy, but delighted, amazed, and disoriented by what they just tasted. You don't want people just talking about the food; that's not enough. After eating something exceptional, you want them to react: 'Oh my God, what just happened?! Such dishes are not created easily; they often have to be built and destroyed dozens of times, and even then, there is a risk that they will not impact the audience. But this bond between the chef and the guest gives the restaurant its vitality; it's trust, that exchange." The chef understands the interactions between ingredients and flavors on such a deep level that he can transform them into art...YOU CAN READ THE WHOLE ARTICLE ON THE BLOG: https://ebiznesdlakazdego.pl/szefowie-kuchni-vs-kucharze/
Anne-Sophie Pic grew up in the family restaurant Maison Pic.In 1992, at the age of 23, she returned to Maison Pic to train under the supervision of her father, Jacques Pic, as head chef.Unfortunately, he passed away three months later, and Anne-Sophie moved to work at the reception.Three years later, Maison Pic lost its third Michelin star.Anne-Sophie felt like she had lost her "father's star" and returned to the kitchen, just like her father and grandfather...Anne-Sophie PicParadoxical TruthThere is a paradoxical truth in business and marketing that determines the type of customers we attract into our world.This truth, often invisible, remains a mystery to most marketers.However, when we recognize it and understand its dynamics, the customers you attract to your businesses change – they start perfectly fitting our idea of an ideal customer.I will explain this using an analogy – cooks versus chefs – and then we will relate this idea to our world and how it influences attracting your dream customers.MetaphorWhen you go to a restaurant, you deal with two types of people who prepare food.The first type usually works in Michelin-starred restaurants, such as The Aviary in Chicago, Gordon Ramsay in London, or Mirazur in Menton, France.And also in Momofuku, a culinary brand run by chef David Chang, where: "...the customer isn't just happy, but delighted, amazed, and disoriented by what they just tasted. You don't want people just talking about the food; that's not enough. After eating something exceptional, you want them to react: 'Oh my God, what just happened?! Such dishes are not created easily; they often have to be built and destroyed dozens of times, and even then, there is a risk that they will not impact the audience. But this bond between the chef and the guest gives the restaurant its vitality; it's trust, that exchange." The chef understands the interactions between ingredients and flavors on such a deep level that he can transform them into art...YOU CAN READ THE WHOLE ARTICLE ON THE BLOG: https://ebiznesdlakazdego.pl/szefowie-kuchni-vs-kucharze/
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