
Michael Bao Huynh is still at Bún, kind of, or perhaps as much as he ever was, I’m not sure.
“He’s my brother,” said Tony Lam, who owns the place and does the food. Huynh’s a partner there, but his day-to-day involvement is minimal, except perhaps when Tony’s out of town. And maybe not then, either. (click here if you’re curious about this topic, otherwise read on as I am about to change the subject).
Because although Tony conceptualizes the food, he trains cooks to cook. He doesn’t do it himself.
Bún has a new publicist (Susan Rike), and often with a new publicist comes a new round of press dinners.
Susan’s press-dinner style is to round up four to eight journalists and bring them all to dinner at once, in a group. She tends to do three such dinners per restaurant.
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