“Chefrepreneur” Jeffrey Zurofsky, co-founder of Wichcraft sandwich shop and judge on Bravo’s “Best New Restaurant,” suggests the obstacles of running an efficient kitchen and a successful restaurant should be a model for entrepreneurship. A high quality restaurant is like a virtuoso pianist playing a finely tuned piano: a great deal of talent, coordination and practice goes into an end result that appears graceful, effortless and exquisite. As paradoxical as it seems, for him creativity thrives within the bounds of a certain amount of discipline. In this episode Joe and Jeff discuss some of the finer points of applying these lessons to your business and life.

Lessons:

1. To get the job done effectively, follow the kitchen inspired concept of mise en place--organize everything into its proper place before getting down to work.
2. In it’s essence, service is a well crafted method of preparation that ensures that the results are consistent and high quality. It is well worth honing this technique.
3. Avoid the big mistakes but accept the small ones as necessary obstacles to shape the unique character of your business.