The Award for Best Old Restaurant

[@BlueRoseSteakhouse]

When I stopped chasing awards I found I was so much happier. 20 years of just enjoying my guests and being part of their memories is better than any write up I have received.

[@chefsPSA]

I find it was one of the hardest things for me to let go of as a young chef. But once I did, I actually became more successful. So I completely agree with you.

[@jjokinen8420]

Hey chef, appreciate the content. I've noticed bistro style cooking is becoming a thing now where I live due to economic recession. Do you think that might be a window to start reintroducing the classics, for example coq au vin?

[@chefsPSA]

I think so! Classics stay for a reason, so as long as it fits in your restaurants' concept I don't see why not. I do love a coq au vin that is made well.