alex fenot (33 resultados)

Condición: New.

Condición: New.

Condición: As New. Unread book in perfect condition.

Condición: New.

Condición: As New. Unread book in perfect condition.

Paperback. Condición: new. Paperback. In hospitality, things rarely go according to plan.A restaurant is a living system. It shifts, reacts, and moves constantly.What worked on Monday guarantees nothing for Tuesday.What works at lunch can fall apart at dinner.And sometimes, what works at eight PM breaks at nine.Because service doesn't repeat itself.It resets-and tests you again.This book is not a step-by-step plan or a manual.There are no fixed rules and no universal solutions.But there are clues and truths that remind us what must hold every single day for a service to work.Every shift is a new challenge.Every Saturday night is different.You don't handle brunch the way you handle Mother's Day.You don't approach New Year's Eve like a regular service.And comparing Valentine's Day to any other busy night is a mistake before you even begin.Vol. I focuses on Saturday night service.A full dining room.No margin for error.It's the ultimate test-the shift where everything comes to light.Not just what works, but everything that doesn't.What stays hidden during quieter days becomes visible all at once.And it happens every week.It doesn't challenge your talent.It exposes your system.Restaurants don't fail because of one busy night.They fall apart because of patterns already present in the system-waiting for that moment.That's what this series is about.Five volumes. Five services. Five different kinds of pressure.To show you what breaks, how it breaks, and why it keeps happening. So you can prepare for it.So you can anticipate it.And maybe stay ahead of it-instead of drowning in it. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

PAP. Condición: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. Condición: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. Condición: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. Condición: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. Condición: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. Condición: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. Condición: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. Condición: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. Condición: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Paperback. Condición: new. Paperback. Je suis un foutu melange: rital, polack et normand. Un meteque assaisonne au beurre sale. Bute et teigneux. Ca me servira pour la suite.Parisien parfume a la baguette et aux mauvaises intentions, ma vie est une succession de mauvaises decisions, un nombre incalculable d'erreurs et une inconsequence qui frole le genie.Mannequin a vingt ans, directeur de restaurant a trente, chef de cuisine a quarante. Entre les deux: drogues, picole, accidents, demissions fracassantes et rechutes ou on touche le fond.Voila mon parcours: celui d'un cretin magnifique qui ne cherchait pas un metier, mais un refuge. Une famille. Et qui l'a retrouvee dans la restauration.Ce livre, c'est trente ans dans les restaurants des deux cotes de l'Atlantique racontes sans filtre.Une carriere entre Paris, Londres, Saint-Barth et Miami, avec ses restos a plusieurs millions de dollars qui ferment au bout de 8 mois sans voir le moindre client, ses influenceurs qui photographient mais ne mangent pas, et ses allergiques au bonheur.Ici vous decouvrirez des cuistots au bord de la camisole, des serveurs au bord de la syncope, des clients chiants, une kamikaze en talons aiguilles - et meme un golden retriever qui en sait plus long sur la loyaute et l'amour que la plupart des gens.Mais aussi des services de l'enfer, des journees sans fin, des burn-out glamourises, des moments de grace absolue et une bande de fous furieux soudes au napalm.Vous comprendrez pourquoi le brunch est un virus, la Saint-Valentin une guerre thermonucleaire et la fete des meres un traumatisme annuel.Et surtout ce que ce metier nous coute: le corps use, les couples qui lachent, la solitude devant un sandwich a deux heures du matin.Pas de paillettes. Pas de Netflix.Juste ma verite - saignante, et avec beaucoup de guitare.L'histoire d'un type qui part a la recherche de sa dignite celle qu'on perd dans la came et l'alcool, et qu'on recupere a la pointe du couteau.Amenez vos coeurs brises, vos exigences ridicules et vos demandes a la con.Le chef vous attend, couteaux affutes. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

PAP. Condición: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Paperback. Condición: new. Paperback. In the Weeds is a series about what really happens inside restaurants when services reach a breaking point-not in theory, not in training manuals, but in real service.After Saturday Night, Volume II turns to brunch-and its most unforgiving version: Mother's Day.It is one of the most profitable services, yet one of the most fragile. Because it was never designed to hold.Every Sunday, restaurants push their systems past the limit-understaffed, overbooked, and driven by expectations that operations can't sustain. Behind the noise, the crowd, and the plates, everything is under constant pressure. It bends, it stretches, and it breaks when the room is full and nothing moves the way it should.This book takes you inside that service. Not the version people post online, but the one that actually happens. Because in this industry, problems don't appear during the peak of the service. They were already there, hidden. Brunch just reveals them.This is not a guide, and there are no tricks, no shortcuts, no formulas.It's about what breaks when volume, emotion, and expectation collide.How brunch slowly erodes control through real service.How volume builds without release and how modifiers distort timing.How fatigue carries over and guests reshape the rhythm of service.About leadership and decision-making when nothing goes as planned, and perfection is no longer possible.What it takes to keep a service together.Brunch is not just busy; it is emotionally loaded, operationally fragile, and structurally deceptive. Through service flow, menu pressure, staff dynamics, communication breakdowns, and damage control, this volume explores brunch for what it really is: a stress test that exposes systems, teams, and leaders exactly as they are.This book is for those who have lived it and held the line.Because some services aren't meant to be mastered.They're meant to be survived-together. If you've worked in a restaurant, You already know.If you haven't, This is what you don't see. This item is printed on demand. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.

Paperback. Condición: new. Paperback. In hospitality, things rarely go according to plan.A restaurant is a living system. It shifts, reacts, and moves constantly.What worked on Monday guarantees nothing for Tuesday.What works at lunch can fall apart at dinner.And sometimes, what works at eight PM breaks at nine.Because service doesn't repeat itself.It resets-and tests you again.This book is not a step-by-step plan or a manual.There are no fixed rules and no universal solutions.But there are clues and truths that remind us what must hold every single day for a service to work.Every shift is a new challenge.Every Saturday night is different.You don't handle brunch the way you handle Mother's Day.You don't approach New Year's Eve like a regular service.And comparing Valentine's Day to any other busy night is a mistake before you even begin.Vol. I focuses on Saturday night service.A full dining room.No margin for error.It's the ultimate test-the shift where everything comes to light.Not just what works, but everything that doesn't.What stays hidden during quieter days becomes visible all at once.And it happens every week.It doesn't challenge your talent.It exposes your system.Restaurants don't fail because of one busy night.They fall apart because of patterns already present in the system-waiting for that moment.That's what this series is about.Five volumes. Five services. Five different kinds of pressure.To show you what breaks, how it breaks, and why it keeps happening. So you can prepare for it.So you can anticipate it.And maybe stay ahead of it-instead of drowning in it. This item is printed on demand. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.

Paperback. Condición: new. Paperback. In hospitality, things rarely go according to plan.A restaurant is a living system. It shifts, reacts, and moves constantly.What worked on Monday guarantees nothing for Tuesday.What works at lunch can fall apart at dinner.And sometimes, what works at eight PM breaks at nine.Because service doesn't repeat itself.It resets-and tests you again.This book is not a step-by-step plan or a manual.There are no fixed rules and no universal solutions.But there are clues and truths that remind us what must hold every single day for a service to work.Every shift is a new challenge.Every Saturday night is different.You don't handle brunch the way you handle Mother's Day.You don't approach New Year's Eve like a regular service.And comparing Valentine's Day to any other busy night is a mistake before you even begin.Vol. I focuses on Saturday night service.A full dining room.No margin for error.It's the ultimate test-the shift where everything comes to light.Not just what works, but everything that doesn't.What stays hidden during quieter days becomes visible all at once.And it happens every week.It doesn't challenge your talent.It exposes your system.Restaurants don't fail because of one busy night.They fall apart because of patterns already present in the system-waiting for that moment.That's what this series is about.Five volumes. Five services. Five different kinds of pressure.To show you what breaks, how it breaks, and why it keeps happening. So you can prepare for it.So you can anticipate it.And maybe stay ahead of it-instead of drowning in it. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.

Paperback. Condición: new. Paperback. In the Weeds is a series about what really happens inside restaurants when services reach a breaking point-not in theory, not in training manuals, but in real service.After Saturday Night, Volume II turns to brunch-and its most unforgiving version: Mother's Day.It is one of the most profitable services, yet one of the most fragile. Because it was never designed to hold.Every Sunday, restaurants push their systems past the limit-understaffed, overbooked, and driven by expectations that operations can't sustain. Behind the noise, the crowd, and the plates, everything is under constant pressure. It bends, it stretches, and it breaks when the room is full and nothing moves the way it should.This book takes you inside that service. Not the version people post online, but the one that actually happens. Because in this industry, problems don't appear during the peak of the service. They were already there, hidden. Brunch just reveals them.This is not a guide, and there are no tricks, no shortcuts, no formulas.It's about what breaks when volume, emotion, and expectation collide.How brunch slowly erodes control through real service.How volume builds without release and how modifiers distort timing.How fatigue carries over and guests reshape the rhythm of service.About leadership and decision-making when nothing goes as planned, and perfection is no longer possible.What it takes to keep a service together.Brunch is not just busy; it is emotionally loaded, operationally fragile, and structurally deceptive. Through service flow, menu pressure, staff dynamics, communication breakdowns, and damage control, this volume explores brunch for what it really is: a stress test that exposes systems, teams, and leaders exactly as they are.This book is for those who have lived it and held the line.Because some services aren't meant to be mastered.They're meant to be survived-together. If you've worked in a restaurant, You already know.If you haven't, This is what you don't see. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.

Paperback. Condición: new. Paperback. Take a splash of Italian, a dash of Polish, and a hint of Normandy, and you have me. A mutt seasoned with salted butter. Stubborn, proud, hard-headed, and vindictive. Perfumed by the smell of French baguettes and bad intentions, my life adds up to bad decisions, countless mistakes, and an inconsistency that borders on genius. I was born with a silver spoon in my mouth, but it was full of shit, so I did what I do in my kitchen. I changed the menu. Model at twenty years old, restaurant GM at thirty, executive chef at forty. In between: drugs, alcohol, car crashes, spectacular resignations, and relapses. I didn't just hit rock bottom. I took a fucking lease there.That's my story-the journey of a magnificent idiot who wasn't looking for a job. but a shelter. A family. And I found it in hospitality.This is thirty years of my life in restaurants on both sides of the Atlantic-Paris, London, Saint-Barths., and Miami-with multi-million-dollar restaurants that close after six months, influencers who photograph but don't eat, and people allergic to happiness.All this, told without anesthesia and music running through it all. Because food is music you chew. Here, you'll run into line cooks on the edge of collapse and burned-out servers. Grumpy chefs and heroic sous-chefs. Friends, glorious idiots, and random ghosts passing through. Hellish services, glamorized burnouts, endless days, and pain-in-the-ass customers. But also moments of absolute grace. A gang of maniacs bonded with napalm, gods in white, a kamikaze in high heels, and even a goddamn dog that knows more about love and loyalty than most people.No glitter. No Netflix. Just my truth-raw with a lot of guitar. The quest of a man searching for his dignity, the kind you lose in drugs and booze and stitch back together with the tip of a chef's knife.Bring your broken hearts. Your ridiculous demands, and your bullshit requests.The chef is waiting, knives sharpened. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.

Paperback. Condición: new. Paperback. Take a splash of Italian, a dash of Polish, and a hint of Normandy, and you have me. A mutt seasoned with salted butter. Stubborn, proud, hard-headed, and vindictive. Perfumed by the smell of French baguettes and bad intentions, my life adds up to bad decisions, countless mistakes, and an inconsistency that borders on genius. I was born with a silver spoon in my mouth, but it was full of shit, so I did what I do in my kitchen. I changed the menu. Model at twenty years old, restaurant GM at thirty, executive chef at forty. In between: drugs, alcohol, car crashes, spectacular resignations, and relapses. I didn't just hit rock bottom. I took a fucking lease there.That's my story-the journey of a magnificent idiot who wasn't looking for a job. but a shelter. A family. And I found it in hospitality.This is thirty years of my life in restaurants on both sides of the Atlantic-Paris, London, Saint-Barths., and Miami-with multi-million-dollar restaurants that close after six months, influencers who photograph but don't eat, and people allergic to happiness.All this, told without anesthesia and music running through it all. Because food is music you chew. Here, you'll run into line cooks on the edge of collapse and burned-out servers. Grumpy chefs and heroic sous-chefs. Friends, glorious idiots, and random ghosts passing through. Hellish services, glamorized burnouts, endless days, and pain-in-the-ass customers. But also moments of absolute grace. A gang of maniacs bonded with napalm, gods in white, a kamikaze in high heels, and even a goddamn dog that knows more about love and loyalty than most people.No glitter. No Netflix. Just my truth-raw with a lot of guitar. The quest of a man searching for his dignity, the kind you lose in drugs and booze and stitch back together with the tip of a chef's knife.Bring your broken hearts. Your ridiculous demands, and your bullshit requests.The chef is waiting, knives sharpened. This item is printed on demand. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.

Taschenbuch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - In hospitality, things rarely go according to plan.A restaurant is a living system. It shifts, reacts, and moves constantly.What worked on Monday guarantees nothing for Tuesday.What works at lunch can fall apart at dinner.And sometimes, what works at eight PM breaks at nine.Because service doesn't repeat itself.It resets-and tests you again.This book is not a step-by-step plan or a manual.There are no fixed rules and no universal solutions.But there are clues and truths that remind us what must hold every single day for a service to work.Every shift is a new challenge.Every Saturday night is different.You don't handle brunch the way you handle Mother's Day.You don't approach New Year's Eve like a regular service.And comparing Valentine's Day to any other busy night is a mistake before you even begin.Vol. I focuses on Saturday night service.A full dining room.No margin for error.It's the ultimate test-the shift where everything comes to light.Not just what works, but everything that doesn't.What stays hidden during quieter days becomes visible all at once.And it happens every week.It doesn't challenge your talent.It exposes your system.Restaurants don't fail because of one busy night.They fall apart because of patterns already present in the system-waiting for that moment.That's what this series is about.Five volumes. Five services. Five different kinds of pressure.To show you what breaks, how it breaks, and why it keeps happening.So you can prepare for it.So you can anticipate it.And maybe stay ahead of itinstead of drowning in it.

Taschenbuch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - In the Weeds is a series about what really happens inside restaurants when services reach a breaking point-not in theory, not in training manuals, but in real service.After Saturday Night, Volume II turns to brunch-and its most unforgiving version: Mother's Day.It is one of the most profitable services, yet one of the most fragile. Because it was never designed to hold.Every Sunday, restaurants push their systems past the limit-understaffed, overbooked, and driven by expectations that operations can't sustain. Behind the noise, the crowd, and the plates, everything is under constant pressure. It bends, it stretches, and it breaks when the room is full and nothing moves the way it should.This book takes you inside that service. Not the version people post online, but the one that actually happens. Because in this industry, problems don't appear during the peak of the service. They were already there, hidden. Brunch just reveals them.This is not a guide, and there are no tricks, no shortcuts, no formulas.It's about what breaks when volume, emotion, and expectation collide.How brunch slowly erodes control through real service.How volume builds without release and how modifiers distort timing.How fatigue carries over and guests reshape the rhythm of service.About leadership and decision-making when nothing goes as planned, and perfection is no longer possible.What it takes to keep a service together.Brunch is not just busy; it is emotionally loaded, operationally fragile, and structurally deceptive. Through service flow, menu pressure, staff dynamics, communication breakdowns, and damage control, this volume explores brunch for what it really is: a stress test that exposes systems, teams, and leaders exactly as they are.This book is for those who have lived it and held the line.Because some services aren't meant to be mastered.They're meant to be survived-together.If you've worked in a restaurantYou already know.If you haven'tThis is what you don't see.

Taschenbuch. Condición: Neu. In the Weeds | Alex Fenot | Taschenbuch | IN THE WEEDS | Englisch | 2026 | Alex Fenot | EAN 9798233018121 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu Print on Demand.

Taschenbuch. Condición: Neu. In The Weeds | Alex Fenot | Taschenbuch | IN THE WEEDS | Englisch | 2026 | Alex Fenot | EAN 9798233039119 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu Print on Demand.

Taschenbuch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Take a splash of Italian, a dash of Polish, and a hint of Normandy, and you have me. A mutt seasoned with salted butter.Stubborn, proud, hard-headed, and vindictive.Perfumed by the smell of French baguettes and bad intentions, my life adds up to bad decisions, countless mistakes, and an inconsistency that borders on genius.I was born with a silver spoon in my mouth, but it was full of shit, so I did what I do in my kitchen. I changed the menu.Model at twenty years old, restaurant GM at thirty, executive chef at forty. In between: drugs, alcohol, car crashes, spectacular resignations, and relapses. I didn't just hit rock bottom. I took a fucking lease there.That's my story-the journey of a magnificent idiot who wasn't looking for a job. but a shelter. A family. And I found it in hospitality.This is thirty years of my life in restaurants on both sides of the Atlantic-Paris, London, Saint-Barths., and Miami-with multi-million-dollar restaurants that close after six months, influencers who photograph but don't eat, and people allergic to happiness.All this, told without anesthesia and music running through it all. Because food is music you chew.Here, you'll run into line cooks on the edge of collapse and burned-out servers. Grumpy chefs and heroic sous-chefs. Friends, glorious idiots, and random ghosts passing through. Hellish services, glamorized burnouts, endless days, and pain-in-the-ass customers.But also moments of absolute grace. A gang of maniacs bonded with napalm, gods in white, a kamikaze in high heels, and even a goddamn dog that knows more about love and loyalty than most people.No glitter. No Netflix. Just my truth-raw with a lot of guitar. The quest of a man searching for his dignity, the kind you lose in drugs and booze and stitch back together with the tip of a chef's knife.Bring your broken hearts.Your ridiculous demandsand your bullshit requests.The chef is waiting, knives sharpened.

Taschenbuch. Condición: Neu. Service Not Included | Alex Fenot | Taschenbuch | Englisch | 2025 | Alex Fenot | EAN 9798993109596 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu Print on Demand.

Paperback. Condición: new. Paperback. Je suis un foutu melange: rital, polack et normand. Un meteque assaisonne au beurre sale. Bute et teigneux. Ca me servira pour la suite.Parisien parfume a la baguette et aux mauvaises intentions, ma vie est une succession de mauvaises decisions, un nombre incalculable d'erreurs et une inconsequence qui frole le genie.Mannequin a vingt ans, directeur de restaurant a trente, chef de cuisine a quarante. Entre les deux: drogues, picole, accidents, demissions fracassantes et rechutes ou on touche le fond.Voila mon parcours: celui d'un cretin magnifique qui ne cherchait pas un metier, mais un refuge. Une famille. Et qui l'a retrouvee dans la restauration.Ce livre, c'est trente ans dans les restaurants des deux cotes de l'Atlantique racontes sans filtre.Une carriere entre Paris, Londres, Saint-Barth et Miami, avec ses restos a plusieurs millions de dollars qui ferment au bout de 8 mois sans voir le moindre client, ses influenceurs qui photographient mais ne mangent pas, et ses allergiques au bonheur.Ici vous decouvrirez des cuistots au bord de la camisole, des serveurs au bord de la syncope, des clients chiants, une kamikaze en talons aiguilles - et meme un golden retriever qui en sait plus long sur la loyaute et l'amour que la plupart des gens.Mais aussi des services de l'enfer, des journees sans fin, des burn-out glamourises, des moments de grace absolue et une bande de fous furieux soudes au napalm.Vous comprendrez pourquoi le brunch est un virus, la Saint-Valentin une guerre thermonucleaire et la fete des meres un traumatisme annuel.Et surtout ce que ce metier nous coute: le corps use, les couples qui lachent, la solitude devant un sandwich a deux heures du matin.Pas de paillettes. Pas de Netflix.Juste ma verite - saignante, et avec beaucoup de guitare.L'histoire d'un type qui part a la recherche de sa dignite celle qu'on perd dans la came et l'alcool, et qu'on recupere a la pointe du couteau.Amenez vos coeurs brises, vos exigences ridicules et vos demandes a la con.Le chef vous attend, couteaux affutes. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.