Models for a store.
Business end of a meat store.
The sands of 16 years worth of dedicated culinary work have at long last bound to form a professional methodology of disciplined theory and deliberate practice, heavily influence and inspired by a modest monument to unflappably consistent epicurean technique in Cleveland Park; Washington, DC, the likes of which would intimidate the corporate chef at Mercedes-Benz headquarters.
The sands of French cuisine.
A sound repertoire (a fraction on which is for sale in Old Town, Alexandria), has been dutifully assembled, the prototypes and subsequent improvements documented on this electric diary as an exercise in accountability, the pursuit of reliable gustatory results and edging the window of error shut. Eventually, if the effort ever pays off, a singular, personal storefront to showcase the wares would be the prologue and foundation of a new volume in the tome of a culinary career. However, without full coffers or the guidance of business savvy entrepreneurs, unrecognized skills must be shelved for more proven measures of attention earning endeavors: tattoos and TV. Fortunately, a respect tattoo anthropologist and handsome Hollywoodland actor are in the circle of friends. Tattoo suggestions (recipe tattoos would seem to benefit most chefs, particularly those vying for a lifetime supply of plastic wrap on Top Stupid) and worthwhile gameshow participation are welcome and will be filtered through the appropriate experts.
The model for the envisioned full service butchery with dry goods is based on grocery greatness in capitals across the Atlantic and butchery/charcuterie craftsmanship by which all others should be measured against:
Boucherie Hugo Desnoyer: The contemporary monarch of artisan Parisian butchers. World class quality and selection.
The benchmark of meat majesty.
A Litteri: A panoply of Italian sundries. Something like food enthusiast Hoarders running a consignment store. Somewhat organized collection of bottles/jars/boxes of olive oils, vinegars, pastas, condiments, wine, canned goods…etc.
A Litterally good selection
Gilles Verot: Daniel Boulud’s go-to charcutier and silver medalist in the 2011 world Pâté Croûte Championship.
The cures for appetite.
Épicerie Izrael: Breathtaking variety of top-notch epicurean bric-a-brac.
They have 2 kinds of it. That too.
The Worthwhile Meats & Provision business plan was a finalist in the Grey Market business plan competition, but ultimately lost to…you guessed it… someone who teaches cupcake classes. Campy food trends should likely be added to the venn diagram.
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