About this episode
Arnold Rossman shares his extensive experience in the restaurant industry and discusses the challenges and philosophies of longevity in hospitality.
Is it possible to age into rather than out of the business? As we gain experience and perhaps take on leadership roles within our restaurant groups, is the concept of work life balance even viable for chefs and restaurant managers? Our guest Arnold Rossman is an industry legend and a veritable posterboy for longevity in restaurant operations. Arnold has over forty five years of experience in all facets of the food & hospitality industry. He’s worked as dishwasher and busser, cook and server, maître d’, ops director, executive chef and everything in between. Arnold arrived in NYC in 1977 during the summer of the Son of Sam, worked at Empire Diner and Danceteria in the days of disco, in San Francisco for great chefs including Jeremiah Tower, Traci Des Jardins, and Bradley Ogden, at the legendary women-owned La Tulipe in New York, and on the hot line at Le Cirque his second day at the job. Join us for a delightful conversation that includes: ~ Arnold’s story of getting his big break in the kitchen of at Le Cirque with almost no experience ~ His philosophy that service is a gift ~ The importance of taking the high road ~ What he learned about intention from cleaning spinach ~ The…
People in this episode
Host: Erica Cantley
Guest: Arnold Rossman
Topics covered
- restaurant industry
- work-life balance
- longevity in hospitality
- chef experiences
- leadership in restaurants
- service philosophy
Keywords
- restaurant management
- hospitality
- chef
- work-life balance
- service
- leadership
- experience
- pandemic impact
Mentioned in this episode
Organizations: Le Cirque, Balthazar, Empire Diner, Danceteria, La Tulipe, San Francisco
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