Chefs, What Would It Take to Sell Yourselves to a Major Corporation?
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.
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.
Deborah Schneider
Chef and Partner, SOL Mexican Cocina
Complete control and tons -- absolutely tons -- of money.
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.
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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