Chefs, What Would It Take to Sell Yourselves to a Major Corporation?

Categories: Bites & Dishes

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Chef Kurt Jacobsen,
Hidden Meadow Ranch, Greer

I would have to really like the major corporation. Money and peace of mind do not always go hand in hand.

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Jeff Kraus
Chef and Owner, Crepé Bar

A heavy-duty contract stating that I can run things my way but with a major corporation's residuals.

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Deborah Schneider
Chef and Partner, SOL Mexican Cocina

Complete control and tons -- absolutely tons -- of money.

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Chef Payton Curry,
Brat Haus

A financial obligation on their behalf for a garden to produce real food, period. I don't want a manipulated compensation package, I want people to eat real food. Give me a plot to richly thicken with vegetables, herbs, and greens and we will go to town.

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Michael Brown
Chef and Owner, Jamburritos Cajun Express

If given the opportunity to realize 1,000 units nationwide and accelerate the growth of Jamburritos Cajun Grille by teaming up with a larger corporation, I would want to be certain that our company values matched and that key role players including myself, my CMO, my CFO, and key managers were given key positions. I would also ask for a fair market price for the business and retain at least 51 percent of the corporation.

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