I can’t tell you how many times I have been asked for advice about a particular restaurant, and the “How do I get there?” question always makes me think of my home. It can be a little intimidating, but I find that the most important thing as I make a decision is that I don’t have to use a calculator and take a step back and figure it out on my own. I just take my gut feelings and go with it.
The same goes for restaurants. Not all of them are the same, but the ones that matter the most are the ones that have a reputation for a certain type of cuisine. That means that if you want to take good pictures of a restaurant, or do a great review, or if you want to do a good job of recommending a restaurant online, you should look for restaurants that people will go to. And that means that you should look for places that are known for that type of cuisine.
The idea is that if you are going to be successful in any kind of business, you should be looking for places where you are good at things that are popular across a wide range of demographics. So if you want to be successful in a business that has a wide variety of demographics in it, you should be looking for places where you are good at selling that type of product or service.
That’s the thinking behind the first raffis market I talked about in my “The Art of Success” article. What I’m talking about is a marketplace that is in some way associated with a specific type of “success”—in this case, the market for artisanal cheese.
The market for artisanal cheese is a relatively new one that has just recently exploded. In 2009, with the introduction of the first new cheese in the history of the world, Brie and Camembert respectively, the market for artisanal cheese exploded. Now you can buy Brie and Camembert online, but the real excitement is about the variety of cheese you can buy in that marketplace.
I’m not going to lie, I was a cheese-lover. I had an entire fridge full of all different varieties. I also had a special collection of cheeses that were only available at certain times of the year (a few months of the year with a few variations). I loved the variety of cheese that existed because the cheese that I loved had no expiration date (that was just something you couldn’t really have). I would always buy a new cheese with every trip to Europe.
It’s a bit like a market. You can go in and buy one cheese and come out with a whole new cheese.
This is probably the most successful market I’ve ever seen, and as such it is the one I’ve found the most difficult to describe in words. I’m sure most of you have read the first few paragraphs and have been asking questions about what exactly it is and what it does, but I can’t give you a lot of details without spoiling it.
So I thought I would be the first to tell you. To be a good cook you have to be a bit of a mystery. The secret to cooking a good cheese is to cut your salt and pepper into the cheese and cook it until it is nice and moist. This will make your meal that much more tasty and also allows you to add more salt and pepper for flavor. This is the reason why I never buy a new cheese without a fresh jar of pepper on the counter.
I don’t think anyone ever made a fool of me when I got to eating cheese. That would be like eating a box of cookies without the chocolate.
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