Chef, author and Emmy-winning television personality Anthony Bourdain is now a CNN contributor. He will travel around the globe to places such as Myanmar, Israel and the Congo as host of a new CNN show premiering this April. Follow him on Twitter @bourdain.
When you’re a small, independently owned and operated restaurant in New York City, the perishable inventory you just had to throw out of your warm refrigerators as a result of Superstorm Sandy may have been valued at, say, $2000 (to pick a completely arbitrary and optimistic number). And that’s what, in a perfect world, you might presumably, hopefully, eventually get back from the insurance company. If you’re lucky.
But the real value of that food was at least three times that amount from the second it entered the door. That’s the number you were counting on generating once that food was prepared and served. More likely, that’s the amount you needed to generate to cover the expenses of operating your restaurant.
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