Famed restaurateur and chef Mario Batali took the stage with Fast Company Editorial Director Tyler Gray at our Innovation Uncensored event last week in New York. As he expands his restaurant Babbo in the east, his Mozza Restaurant Group in the west, and his Italian market Eataly in Chicago, London, and other cities, Batali shared some of the business lessons he's learned over the years. Listen to the audio of the full interview above and read the big ideas below.
On Nurturing Talent: "We don't hire executive chefs ever. We hire line cooks and prep cooks and wine waiters and busboys and waiters--and they become chefs and sous chefs and sommeliers and general managers and service directors."
To read the full, original article click on this link: 8 Lessons For Innovation And Success From Chef Mario Batali | Fast Company | Business + Innovation
