It's not often Penn students get a taste of what goes on behind the scenes of Philadelphia's best, most expensive restaurants.
But Tuesday in Houston Hall, 80 students listened to Georges Perrier, owner of the prestigious French restaurant Le Bec Fin, as well as Howard Wean, manager for Steven Starr's restaurants, including Alma de Cuba, Morimoto or Buddakan.
Students not only gained insight on the challenges of restaurant entrepreneurship, but even tried their luck in a raffle to win free dinners to either Le Bec Fin or Buddakan.
With a thick French accent, energetic personality and witty humor, Perrier discussed his lengthy restaurant career. He described how he has managed to keep his restaurants alive for 35 years, which is well beyond the average life span for a restaurant.
"I am the old guy in the profession ... and will be the only one left who's been in the business for that long," he said, drawing laughter. Perrier was 23 years old when he arrived in Philadelphia. Three years later, he opened his first restaurant: Le Bec Fin. At the time, Philadelphia was known mainly for its private clubs, not for its restaurants.
However, Perrier's arrival contributed to the renaissance of Philadelphia's restaurant industry beginning in 1970. According to Perrier, however, to reach his level of success is not a simple question of talent.
"You need to work not 12 hours per day, but 24 hours ... You have to feel good to perform well and to be able to constantly redeem and recreate yourself," he said.
Self-critique is equally necessary for the process of renewal, and "only a few good people can do it," he said. "We have to depend on the business we create from our own imagination."
Perrier and Wean also discussed the changing market scene and the difficulties of the business. Perrier poked fun at Wean about his successful tactics in buying and opening up more and more restaurants in Philadelphia and surrounding areas.
"I should go to Las Vegas now," Perrier joked.
Wean, who graduated from Cornell's renowned School of Hotel Administration, helped Steven Starr reopen Striped Bass, Washington Square, and Continental Midtown. Starr's future growth plans are aggressive, Wean said, as he is planning to open Buddakan and Morimoto restaurants in New York City.
Perrier and Wean gave an honest and sincere insight of the "real" business behind the business.
"To be part of the 10 to 15 percent of restaurateurs and chefs who make it through to the first year after opening a restaurant, they said there are five important things you need to have: a concept or a clear positioning statement, a designer, a manager and lastly the chef," Perrier said.
The restaurateurs were very helpful to Temple student Jonathan Schechter, 23, who is considering a career in the restaurant business.
"It was fantastic," he said. "I now know my direction."
Others, were delighted at Perrier's passionate talk about food.
"It made me very hungry," College junior Faye Ibars said, "and I think the French dude had the coolest accent."
