Barbara Fairchild, Editor, Real Eats; former Editor-In-Chief, Bon Appetit
The restaurant business isn't for the faint of heart: It's estimated that 27 percent of restaurant startups fail in their first year; after three years, half have shuttered their doors. But for chefs and restaurateurs, it's not just about the balance sheet. The very best are driven by a passion for great food and the desire to create a memorable experience for the customer. Today our obsessive foodie culture celebrates chefs like never before - and despite the business risks, the opportunities for turning culinary talent into a national brand have never been greater. How can big-name chefs run multiple locations, write cookbooks and make TV appearances without losing the personal touch and attention to detail that created their success in the first place? How are social media and non-stop cable cooking shows changing the game? Is the movement toward organic ingredients and sustainable sourcing here to stay? What are the trends to watch?
Global Conference 2013
Former Prime Minister Tony Blair, philanthropist Bill Gates and Strive Masiyiwa of Econet Wireless discuss advancing prosperity in Africa.
