I poured my blood, sweat and life savings into my restaurant. It ruined my life.

Re:I poured my blood, sweat and life savings into my restaur... by rodgerd on Wednesday November 08, 2017 @08:43PM (#15659036)

I don't want to sound mean, but... he has a well-thumbed copy of Kitchen Confidential and did this anyway? Because one of the things I remember most strongly from that are the stories about people who imagine fondly they'd like to own a restaurant, and it always ending in tears.

(Also I'm bemused as to why the opener suggests red tape was a problem.)

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Re:I poured my blood, sweat and life savings into my restaur... by photoJ on Wednesday November 08, 2017 @08:54PM (#15659109)

Seems like he kinda missed the point.

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Re:I poured my blood, sweat and life savings into my restaur... by Antimachides on Wednesday November 08, 2017 @11:08PM (#15659774)

Seriously. That and the sheer draining drag of chefing and Bourdain's desire not to die of a heart attack next to the fryer. The whole book portrays restaraunteering as a brutal, taxing business and even contains profiles of some clueless owners.

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