It’s a common problem in the restaurant industry: Poorly matched partnerships between chefs and financiers can pose issues—and even sink restaurants before they open—when the two sides don’t see eye-to-eye.
Alvin Cailan of LA’s egg sandwich mecca EggSlut discovered this firsthand in the course of opening EggSlut Grand Central Market. “That was the time I really needed to grow [from the food truck] into a brick-and-mortar spot and didn’t have the money,” he tells me. “So I sought out partners that could help, not realizing what the consequences were for creating such a relationship.”
When you think of the Coachella music festival, the first thing that comes to mind is a bunch of fair-weather bohemians wearing flower crowns and getting fucked up in a dustbowl, while somewhere Drake is making out with Madonna. But the festival’s newest push is to expand its culinary offerings by bringing in top chefs and restaurants. We decided to see what really happens when you take people that care about food and people that care about glow-stick dancing to Pete Tong and put them together in the same place. To get a firsthand look, we hit up our man Alvin Cailin, chef and owner of LA’s Eggslut and Ramen Champ, to talk about what it’s like to serve a bunch of drunk kids.