50 Best Restaurants in the World

The following list of restaurants and their chefs have distinguished themselves as the best in the World. What does it take to become one of the 50 Best in the World? Thomas Keller the only chef with two restaurants on the 2009 list was interviewed in 2007 about his Napa Valley restaurant The French Laundry.

2009 winners list:

1. El Bulli, Roses, Spain
2. The Fat Duck, Bray-on-Thames, UK
3. Noma, Copenhagen, Denmark (Chef's Choice)
4. Mugaritz, San Sebastián, Spain
5. El Celler de Can Roca, Girona, Spain
6. per se, New York, US
7. Bras, Laguiole, France
8. Arzak, San Sebastián, Spain
9. Pierre Gagnaire, Paris, France
10. Alinea, Chicago, US
11. L'Astrance, Paris, France
12. The French Laundry, Yountville (Napa Valley), California, US
13. Osteria Francescana, Italy
14. St John, London, UK
15. Le Bernardin, New York, US
16. Restaurant de l’Hôtel de Ville, Crissier, Switzerland
17. Tetsuya's, Sydney, Australia
18. L'Atelier de Joël Robuchon, Paris, France
19. Jean-Georges, New York, US
20. Les Creations de Narisawa, Japan
21. Chez Dominique, Helsinki, Finland
22. Cracco Peck, Italy
23. Die Schwarzwaldstube, Germany
24. D.O.M., Brazil
25. Vendome, Germany
26. Hof van Cleve, Belgium
27. Masa, US
28. Gambero Rosso, San Vincenzo, Italy
29. Oud Sluis, Sluis, Netherlands
30. Steirereck, Vienna, Austria
31. Momofuku Ssam Bar, US
32. Oaxen Skärgårdskrog, Sweden
33. Martin Berasategui, Spain
34. Nobu, UK
35. Mirazur, France
36. Hakkasan, UK
37. Le Quartier Francais, South Africa
38. La Colombe, South Africa
39. Asador Etxebarri, Spain
40. Le Chateaubriand, France
41. Daniel, US
42. Combal Zero, Italy
43. Restaurant Le Louis XV, Monaco
44. Tantris, Germany
45. Iggy's, Singapore
46. Quay, Australia
47. Les Ambassadeurs, Paris, France
48. Dal Pescatore, Canneto sull'Oglio (Mantova), Italy
49. Le Calandre, Padua, Italy
50. Mathias Dahlgren, Sweden

For more insight and advice visit http://www.EateryCoach.com

Why Chefs must be at the top of their game?

I was recently speaking with a former Culinary Institute of America classmate, who is a chef and restaurant owner. We had a lively conversation about why chefs have to be at the top of their game today. Although we talked about many reasons, we ultimately settled on a short list of major forces that have made the food industry more popular, more accessible, and more transparent for everyone. Here's the top 3 forces:

The Food Network - The Food Network has done more to increase the popularity of cooking than anything or anyone since Julia Child. As a result of the Food Network, men, women, and people of every age are more interested and knowledgeable about food today. The wide range of programs and information has created a generation of restaurant guests, who are more sophisticated and more demanding than any before them.

FoodBuzz.com - Is essentially "Facebook For Foodies". This food social networking site brings together restaurant owners, gourmet retailers, professional chefs, home cooks, and everyone in between. Members share recipes, food photos, restaurant reviews, and food news. The quality food posts from some so-called "Amateurs" are one sign that the culinary bar is rising fast. (Here's a sample profile)

Yelp.com - Although Yelp.com has been a source of discontent for some restaurant owners, who have received poor and sometime unjust reviews, the website is a popular place for restaurant goers to find information about restaurants. The site is an up-to-date restaurant directory with names, locations, reviews, and a rating system. Finding out what some thought of a particular dining experience last night or a week ago can take just a few mouse clicks these days.

So, when you add The Food Network, FoodBuzz.com, and Yelp.com (Not to mention food blogs and other popular sites) together, you get restaurant guests who are more knowledgeable , connected, open, and demanding than ever. This means that "Just OK" food won't cut it anymore. As all these food information tools expand and soak-in, all of us who call ourselves Chefs, must bring our "Best Game" to the table in order to survive and thrive.

For more insight and advice visit http://www.EateryCoach.com

Is now the right time to start your dream business?

The super successful investor Warren Buffet is fond of saying, "When others are buying, I am usually scared and when others are scared, I am usually buying"

The question of timing the launch of one's business during a recession has been top-of-mind for me because several of my clients are boldly moving forward with projects. For example, I am working with a very successful operator in Florida, who has taken the opportunity to purchase a site that was completely unaffordable two years ago. He will be launching his second restaurant by the end of this year.

I am also helping a nationally known Chef in the Carolinas with his business plan and negotiations on a location that would cost four times as much in a normal economy. So, as I work with clients who are making bold moves, the question arises "Is this the right time to jump in?".

For most of us the answer is no, not yet. My clients, who are taking advantage of the market downturn, all have the financial strength to endure the worst case scenario. For everyone else, I recommend using this time to prepare yourself. I mean deciding on the right concept, developing a solid business plan, connecting with potential investors, and selecting a professional support team.

I think it would be a big mistake to idly let valuable time past by without taking steps to move forward on your dream business now. Those who plan now will be in the best position to succeed as the economy begins to show real signs of recovery. I heard it said that luck is the place where preparation intersects with opportunity. (Also see: Recent this Forbes article)

For more insight and advice visit http://www.EateryCoach.com