Saturday, February 5, 2011

Restaurant Impossible with Chef Robert Irvine

Here is an excerpt from www.foodnetwork.com about their new show called Restaurant Impossible:

About the Host

Robert Irvine chef on foodnetwork.com

As host of Dinner: Impossible, Robert Irvine serves stunningly creative dishes both for intimate gatherings and for huge crowds, all without warning and at a moment's notice.

Read Full Bio

About the Show

After combating countless "impossible dinners," Chef Robert Irvine faces a daunting new challenge: save America’s most desperate restaurants from impending failure in just two days with only $10,000. In his new prime-time Food Network series, Restaurant: Impossible, Robert uses creativity and resourcefulness along with a lot of muscle in his fight to rescue these restaurants and give hope to the owners and their employees. Day one of the extreme mission begins with a thorough business assessment as Robert launches the restaurant into full service, closely observes the staff and kitchen, and determines their weakest spots. Then, he springs into action by updating the menu, retraining the staff and implementing aesthetic changes with the help of his design team. To ensure a packed house for the grand re-opening at the end of day two, Robert hits the streets to tell the community about the improved restaurant. Will the ruthless schedule, tight budget and ambitious task overcome Robert’s lofty goals, or will this tall order result in restaurant triumph?

 

Our Comments about the show:

The show is really quite interesting as well as inspiring. Taking on restaurants that are about to fail and rescuing them from certain demise is fun to experience. I love to watch any time someone is taking something that isn’t working, and rather than junking it or throwing it out, they take the time to learn about it and develop a method to restore and renovate it. Robert has a very direct approach that can seem kind of gruff, but it is well intentioned and has a great outcome in mind. It is interesting to see the different mistakes people have made and how making a few important changes can revolutionize a restaurant.

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