Jean-George Thourrain & Joel ValdiChef & Manager
Boucheron Restaurant
72 Grand Street, NOLITA
Bio Born: Geneve, Switzerland
Rhinebeck, NY
Small businesses are able to move so much more quickly than bigger companies.
I knew I liked cooking and I was good at it, but I never really thought of it as a career.
So when a new opportunity arises, I think small business is at an advantage to be an early adopter.
I always loved recipe books and I would buy myself the Women’s Weekly books and recipe cards.
Small businesses can’t just write a big check to solve a marketing problem.
Nobody likes to deal with huge, faceless corporations. We all like the human touch, and that’s what small businesses do best
Art by nature is a very solitary practice and I loved the collaborative effort of a restaurant.
Someone told me when I was younger that whatever you do, do a good job and it will lead somewhere else.
There are always lots of meetings, a lot of running around and a bit of travel because I have a restaurant in Japan now
I think the best people just have a natural flair for it. It’s not hard, but people who are naturally talented at cooking love doing it and it’s their relaxation. You can’t fake that passion.
