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Shoe designer and creative Salehe Bembury takes us on a journey from his childhood growing up in Manhattan, to an invaluable degree in industrial design, to working with some of the biggest names in fashion...before breaking off to make his own name. We see how Bembury is able to walk the line of business convention while taking his art to new heights, turning ordinary items into extraordinary footwear. Follow along as he lays out the blueprint for his career, and takes us all the way from his first sketch to his thriving personal brand, Spunge.
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Restaurateurs are trying to figure out what the future will look like—and if they’ll be among the survivors.
Clare Smyth at the Core by Clare Smyth restaurant in Notting Hill, London.
Photographer: Miles Willis/Bloomberg
Kate Krader and
As businesses big and small gingerly prepare for reopening in the Covid-19 era, few are as anxious as restaurants—especially those with reputations, critical laurels, and culinary ambitions. In expensive cities such as New York and London, many operated with the tiniest of margins but powered through with huge volumes of bookings and reservations—that is, the sheer desire of their clientele for the exceptional food produced by their kitchens as well as the atmospherics of their dining rooms. What happens now that desire is mixed with dread?
“Restaurants are very expensive to operate, and when we start up, we have no idea about customer confidence and social distancing,” says Clare Smyth, chef-proprietor of Core, a 54-seat, two Michelin-starred restaurant that opened in 2018 in London’s Notting Hill. She’s one of the most exacting restaurant bosses in the world of fine dining, with exquisite taste not only in food and wine but also in decor and service. Her menus run from £75 ($93)for a three-course lunch through to £155 for the Seasons tasting menu. Add wine and service and you can spend hundreds of pounds per person.