Bjorn Shen: The Mind Behind Singapore's Beloved Artichoke Restaurant
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- Опубліковано 10 жов 2018
- Bjorn Shen is one of Singapore's most influential chefs and a judge on MasterChef Singapore.
He talks to us about how he successfully kept his restaurant Artichoke alive in Singapore's ruthless F&B industry, and reveals a few things you might not have known about running a kitchen.
Review: sethlui.com/artichoke-bjorn-s...
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The interview was great, realistic and opens the mind to the sad truth of the restaurant industry. Or was it the interviewee I should be complimenting for his accurately truthful answer. I have been in the food industry for a long time and I literally felt all his experiences. From financials, being under manned to mental health remedies, I went thru all that turmoil. Kudos to you and your restaurant!
It really is one of the most riskiest things to open a restaurant in Singapore. Look at Joel Robuchon. Coveted 3 michelin stars but closes.. due to finances.
I love this. The chef is such a character
cannot trust everything he said. especially the part on the profitability of restuarants. That's bullshit.
Great video..such an inspiration and an eye-opener..
Bjorn shen, are Swedish Chinese?
You are a role model for anyone who wants to start a catering business.
You are so optimistic and a risk taker, and it's well worth the gamble.
Your cuisine is better than the authentic middle Eastern fare.
It's exciting, rustic and yummy.
Wishing you all the best for the future and many happy returns.
cannot trust everything he said. especially the part on the profitability of restuarants. That's bullshit.
Great video :) cheers to your success with artichoke!! I love your advice and agree that it’s important to take a break and step away once in awhile to take care of ourselves
cannot trust everything he said. especially the part on the profitability of restuarants. That's bullshit.
Great vid. Love the breakdown of the dishes.
Such an honest interview. He's not shy to say he made and lost money, and even sheds worthy advice to those thinking of opening a restaurant business in Singapore. Thanks to whoever produced this episode.
cannot trust everything he said. especially the part on the profitability of restuarants. That's bullshit.
Excellent interview and fantastic guy . In my opinion the really hard thing to do in Singapore is find good staff and keep it .. Government policies make almost imposible to hire professional people and limited you to people who don’t care about industry and don’t have the passion for it and even worse “””” very lazy people “””””who want money but not perform... Most of business there , survive with part timers and because they are part timers they can not offer you a proper experience..
Nice video and would like to try artichoke . But I don't understand how they can be losing money on that 38$ prawn dish.. doesn't make sense..
Bjorn is a a real go getter....always inspirational
cannot trust everything he said. especially the part on the profitability of restuarants. That's bullshit.
Amazing. These are the people i vote for Parliament!
Like your take with the Middle Eastern cuisine which is straightforward and adding twists to it makes it great too. Keep it up, everyone loves ME food as long as the flavors stay the same :)
Can’t wait to try this place next mth
I really, really enjoy your videos!
This is a awesome episode and insight to the real financial hardship of starting a restaurant
This video made me smile :)
i absolutely love this restaurant! I'm from the US and visited this restaurant last September. Ordered the shrimp and the hummus. Was totally convinced that this restaurant is amazing. I will be back, September needs to get here already.
as a chef/owner myself..that self solo trip really hit hard...hahah..a must have!
cannot trust everything he said. especially the part on the profitability of restuarants. That's bullshit.
Restaurants make profit not from the food they sell but from wine and beer.. so Artichoke has made profits but Shen has already lost $1m. There is nothing else but mad passion in these chefs.
cannot trust everything he said. especially the part on the profitability of restuarants. That's bullshit.
A free lesson. Thanks
cannot trust everything he said. especially the part on the profitability of restuarants. That's bullshit.
I am a chef and I love middle eastern food and this food looks fantastic!!
cannot trust everything he said. especially the part on the profitability of restuarants. That's bullshit.
Totally understand where this guy is coming from its hard being a chef
cannot trust everything he said. especially the part on the profitability of restuarants. That's bullshit.
I was drinking soup when he said: "go get another angry tattoo" 😆! I almost spit my soup out laughing ! HAHAHAH
I would stop by if ur place was in florida...
It is a true challange ..specially re inventing Mediterranean food...
It would be really hard to please specially the Lebanese ....
Best of luck for u And by the way
I am a Lebanese from ras el jabal.
😀
I love that food also
The truth speaks itself...no one is further from the truth!!
cannot trust everything he said. especially the part on the profitability of restuarants. That's bullshit.
Haha! The guy is good!
cannot trust everything he said. especially the part on the profitability of restuarants. That's bullshit.
@@patrickchak1393 so what is true then?
@@JohanHarmide nothing much
Gemini?
$38 for 4 prawns. Got to be dreaming.
yes, i would not even pay $3.80 for this
middle eastern foods is all about meat..
Middle Eastern food that you will not find in middle East. That really make no sense.
cannot trust everything he said. especially the part on the profitability of restuarants. That's bullshit.