Chapter Seven
“So, the plan I have is to start the flagship restaurant in Cordoba on the high street.” Alex indicated in the digital presentation he’d had made for him before his flight across the Atlantic. “We’ll get the wealthy elite on the inside of the establishment in the evenings. Since we’re on the high street, we’ll get a lot of tourist traffic. Later in the year, I’m very interested in launching a series of food trucks for more affordable fare for families, the working class, and the young adults.”
Alex had had the best meals on the streets of Bangkok and Istanbul and, of course, New York City where they all currently were. Some of the most innovative chefs had no degrees. They measured by pinches and eyeballing, not cups and scales. Their kitchens were only as big as his bathtu
