I had to sell myself but not be a prostitute
Article Abstract:
It was very hard to raise the money to purchase the Cafe St Pierre cafe-restaurant in Clerkenwell, London, England, in 1996, according to chef and restaurateur Jean-Christophe Novelli. He had previously been working at the Four Seasons Hotel in Mayfair, London, England, and had to take a very different approach when he began to run his own business. It was necessary to work extremely long hours, and there were considerable financial difficulties initially. However, the business has now become extremely successful.
Publication Name: The Independent
Subject: Retail industry
ISSN: 0951-9467
Year: 1997
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Panto, Lear and the Tiller girls - that's variety!
Article Abstract:
The variety of the theatre gives it great appeal, according to cook and broadcaster Michael Barry, who worked as a stage hand at the Golders Green Hippodrome in London, England, in winter 1959. He found that his adrenalin was greatly boosted by the glamour of the theatre, and decided at that point that he wanted to work in entertainment, rather than in business. He learned to pay attention to small, menial tasks, and also gained experience of the importance of small items in the success of large enterprises.
Publication Name: The Independent
Subject: Retail industry
ISSN: 0951-9467
Year: 1997
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Almost good enough to eat
Article Abstract:
Television is very important to today's top chefs, according to chef Jean-Christophe Novelli. He believes that the media plays a significant role in the life of these chefs. He regards cooking as the only thing that makes him really alive. He uses food to express himself and to talk to people, and does not regard money as important. He welcomes the fact that he is able to constantly progress in his work and constantly create new dishes.
Publication Name: The Independent
Subject: Retail industry
ISSN: 0951-9467
Year: 1998
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