MEDIA INDEPENDANT SUR LA RESTAURATION

Notes from the floor, the line, and everywhere in between.

4/12/26

RESTAURANT LIFE

4/18/26

RESTAURANTLIFE

FRANKENSTEINED

Working in a restaurant has never been a walk in the park, but all I hear lately is that there’s a crisis in Miami’s hospitality industry. So what’s behind the recruitment crisis? Has the job simply become too hard, or has our relationship with work and hardship changed? What the fuck is going on?

THERE IS A CRISIS IN THE RESTAURANT INDUSTRY.
FACTS OR PERCEPTION?

WHY STORYTELLING CAN'T SAVE A BAD RESTAURANT OR A CONSULTANT.

HOSPITALITY

If you stroll through LinkedIn, all the so-called LinkedIn experts recycle the same half-assed truths, the same fucking hospitality narratives, and the same bullshit to explain why restaurants fail. And I’m fed up with those lazy consultants who copy and paste AI-generated text faster than restaurants close in Miami.

How restaurants and chefs molded the modern customer with meals endlessly customizable, turning them into creatures impossible to satisfy and afraid of making the wrong decision. When too many options turn dining into a hostage negotiation that removes taste from food. But what happens when it becomes optional?

RESTAURANT LIFE

MASTERING SOFTWARE
VS.
MASTERING A CRAFT.

Tech is becoming overwhelming in modern kitchens, and cooks rely on it more and more. At the same time, culinary schools are training a new generation to depend on those machines. But what happens when the system bugs out or simply shuts down? Is technology replacing knowledge and skills? Do they still know how to use their senses?

4/23/26

4/27/26

4/30/26

RESTAURANT LIFE

A RESTAURANT IS NOT A SYSTEM.
IT'S ALIVE.

Two countries, two cultures, two rhythms, one common need.
I am French, I am a chef, and I have been living in the US for twenty years. There are fundamental differences between the place I come from and the one I now call home. The most significant one is food. But it’s not just about what we eat; it’s about how we eat.

5/07/26

ALL THE BULLSHIT
IN BETWEEN

EATING ON BORROWED TIME

We tend to sanitize and optimize restaurants today. But the biggest mistake is trying to control this wild animal, even when it refuses to behave. You can’t domesticate chaos; you have to embrace it. If we keep making restaurants more efficient and predictable on paper, will they eventually become nothing more than soulless factories where we serve food?

So you can browse by category or scroll down to the article that interests you.
Like that, everybody is fucking stoked.
Exactly like in those modern menus that I can't stand.
But hey, customer is king, right?

RESTAURANT LIFE

HOSPITALITY

ALL THE BULLSHIT IN BETWEEN

5/14/26

6/03/26

6/11/26

6/15/26

6/25/26

HOSPITALITY

PADDING A RESUME OR COOKING IT UP:
AN ETHICAL FAUX PAS, OR A JUSTIFIABLE MOVE?

Most of us did it at some point, but it was easier back then. Today, this bullshit has just become more sophisticated, and stretching the titles and cleaning up the gaps isn’t enough anymore; you need to add the right keywords and build the version of yourself the system wants to see. Because in a world of algorithmic bullshit, five hundred applicants for one job, and AI preselection, honesty doesn’t always make it through the door. Maybe nowadays the hardest part isn’t getting the job. It’s getting someone to read the damn résumé.

ALL THE BULLSHIT
IN BETWEEN

DECLARATION OF INDEPENDENCE.

I wanted to welcome you to Foodnbullshit. A bit late, I concur, but better than never. So this is my declaration of independence, my state of union hospitality edition. A letter to you, readers, that explains why I created this site, what you won't find, and what you are going to get. So cheers, my pedigree chums; shit is going to hit the fan, and you can bet your ass that it's gonna splash the walls.

AND PROBABLY THE BEGINNING OF THE HOSTILITIES IN THE SAME TIME

ALL THE BULLSHIT
IN BETWEEN

THE SUMMER OF ME

Just a friendly article (for once) to say hi and to keep you up to date on the program of my summer, which is very simple; it's about nothing.
A little nod to all the Seinfeld fans out there. I just couldn't resist.
For everyone else… Do yourself a favor and go watch the show as fast as you can.
You can thank me later.

RESTAURANT LIFE

CYCLE AND RECYCLE

Every decade, the restaurant industry pretends to rediscovers the fucking wheel. From lava cakes, balsamic glaze, and sun-dried tomatoes to Dubai chocolate and matcha everything, the trends change, the names get fancier, and the prices go up. The same old ideas get a fresh coat of marketing and a place on the menu. We call it innovation, but most of the time, we're just recycling yesterday's dishes and pretending we invented something new.

RESTAURANT
LIFE

THE MOON BEHIND THE STARS

I felt the need to write about the ones who are hidden behind the curtain, the ones nobody ever sees or hears about, but the ones who allow a man to become a chef and the ones who make us strong enough to stay it: the women in our lives.
So see this poetic allegory as a testament of gratitude to all the wives, spouses, friends, grandmothers, and daughters that ignite the spark and keep our dreams alive.

6/25/26

LA LUNE DERRIÈRE LES ÉTOILES

RESTAURANT
LIFE

J’avais envie d’écrire sur celles qui restent dans l’ombre, derrière le rideau, celles que personne ne voit ni n’entend, mais qui permettent à un homme de devenir chef et lui donnent la force de le rester : les femmes de nos vies. Considérez cette allégorie poétique comme un témoignage de gratitude envers toutes ces épouses, compagnes, amies, grands-mères et filles qui allument l’étincelle en nous et nous aident à garder nos rêves bien vivants.

7/14/26

7/19/26

7/21/26

7/30/26

8/06/26

8/08/26

8/17/26

8/20/26

9/17/26

9/24/26

Thank you, thank you, folks. After six months of unemployment, I finally get the recognition I fucking deserve.
Now, forgive this little satire, full of irony and with a healthy dose of cynicism, but I must confess I had a goddamn blast writing this idiotic piece, grinning like a lunatic getting away with murder.
And no, before you ask, it isn't entirely innocent.
You know the saying: If the apron fits, wear the fucking thing.

ALL THE BULLSHIT
IN BETWEEN

GOLDEN COUCH AWARDS ACCEPTANCE SPEECH.

Here we go, another Miami summer with scorching heat, dreadful humidity, hurricane alerts, and the notorious and infamous Miami Spice. It’s the most treacherous season for retailers because the city is empty and all restaurants are battling for the same amount of tourists. Even though the program is helping to fill empty dining rooms, it raises some questions, as we have reached saturation regarding the numbers of restaurants in Miami, we have also reached the limits of marketing, and at one point, math is taking over.
Welcome to the jungle.

HOSPITALITY

A CRUEL, CRUEL SUMMER

In Miami, being over 45 years old and looking for a job or trying to keep yours in the restaurant industry is an existential clusterfuck because in this city obsessed with youth and glitz, it raises the bar a notch; all bets are off. Because recruitment has changed, it has evolved in professional speed dating. You are facing competition, have to deal with AI screening and engineer carefully curated resumes to trigger the bot with specific keywords. And at this game, our generation, my generation, has a huge disadvantage.

A GHOST IN THE MACHINE

HOSPITALITY

WHAT LIES BENEATH...
The evolution of LinkedIn.

HOSPITALITY

LinkedIn has changed. What was a site dedicated to professional discussions had become a corporate Facebook where safe opinions, recycled clichés, corporate platitudes, and carefully polished profiles pile up in an echo chamber where nobody dares to disagree, repeating the same hollow, half-assed truths blabbered by self-proclaimed consultants.
A little rant about conformity, intellectual laziness, and the price of speaking your mind.

I thought writing a book would be liberating. Turns out, I was just opening another can of worms in my already fucked-up brain. From digging up old skeletons to second-guessing every goddamn sentence, then spending two weeks wondering whether I should hit Publish or throw the whole thing in the trash, this is what nobody tells you about writing a book. The real shit starts after you put yourself on paper, strip away the filters, and spill your guts out into the world. And once it’s out there, there’s nowhere to hide.

THE SADISTIC PLEASURE OF WRITING AND PUBLISHING.
Part 1.

ALL THE
BULLSHIT
IN BETWEEN

ALL THE
BULLSHIT
IN BETWEEN

You’d think publishing a book would be the finish line. Not even close. The real mindfuck starts afterward, when the book is out there, nobody’s saying a damn thing, and you’re left alone with your doubts, your ego, and the nagging suspicion that you might have written three hundred pages of absolute crap. After thirty-two years in restaurants, I thought I knew a thing or two about pressure. Turns out, sitting alone in front of a laptop, waiting for a sign that your work means something to someone, is a different kind of torture. And the sickest part? I couldn’t wait to do it all over again.

THE SADISTIC PLEASURE OF WRITING AND PUBLISHING.
Part 2.

8/12/26

HOSPITALITY

THE NEW MIAMI LUXURY HOTEL VIPS.

Miami luxury hotels have finally discovered the best kept secret in hospitality...DOGs. Before, they were barely tolerated; now it's custom beds, organic chicken, AI concierge, robot deliveries, and golden retrievers doing a better job at the front desk than the people collecting a paycheck. And you know what? I fucking love it. Sure, they’ve figured out how to squeeze another couple hundred bucks out of dog owners, but at least Rocky and his furry friends get the VIP treatment. Meanwhile, the humans are still fighting over pool towels and lounge chairs. And for once, I’m not complaining.
Who let the pooch in? Nice job, Miami.

AI, writing, and a whole lot of bullshit. I use it, I admit it, and no, I’m not ashamed of it. From learning to write in a language that isn’t mine to dealing with AI detectors that think I’m a fraud, here’s why I believe the problem isn’t the tool but how we use it. So put down your pitchforks. We need to talk.

AI OR NOT AI;
That isn't the question, especially when it comes to writing.

ALL THE
BULLSHIT
IN BETWEEN

RESTAURANTLIFE

MIAMI SPICE IS 25 YEARS OLD.
Happy fucking birthday.

What started as a lifeline for struggling restaurants has turned into a bloated, overpriced circus that’s losing the plot. Between $95 promotional menus, hidden deals, shrinking portions, and restaurants finally daring to walk away, the whole thing is starting to stink. After years on both sides of the pass, I’m watching from the sidelines for once, and what I see isn’t pretty. Maybe it’s time to stop patching up a broken system and opening restaurants for the people who actually live here.

ALL THE
BULLSHIT
IN BETWEEN

ALL THE
BULLSHIT
IN BETWEEN

YOU CAN'T ALWAYS GET THE STONES THAT YOU WANT.

PRINCE'S FIRST POSTUMOUS ALBUM: TIMELESS.
An insult to his legacy and to his fans.

I’ve spent forty years worshipping and listening to the Rolling Stones, so don’t expect an objective opinion. I always thought that no matter what the music industry threw at them, those old pirates would always find a way to surprise me. And they did. But this time not in a good way. I’m trying to make sense of a record I wanted to love but couldn’t.
From the thrill of Blue & Lonesome and the marvelous Hackney Diamonds to the major disappointment of Foreign Tongues, I am struggling to comprehend what the fuck happened there. This isn’t a critic, so no stars, no scores, but a few uncomfortable questions and a letter for a brokenhearted fan.

I thought the Rolling Stones had broken my heart, but apparently Mick Jagger wasn’t going to have the last word. Now Prince’s estate has managed to piss me off all over again with Timeless, an album that raises one simple question: what the fuck are these people doing with his legacy? The man, the genius, left behind a musical treasure trove, thousands of songs, and a lifetime of music, shows, aftershows, and tours, and this is what they chose to serve us: a soulless and bland marketing farce. There is something rotten in the kingdom of Paisley Park.

YOUR SEAT AT THE TABLE STARTS HERE

NO SPAM.
NO SPIN.
THE GOOD STUFF ONLY

Sharp stories, honest conversations, and the occasional badly behaved opinion. Delivered when there’s something worth saying.

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