Every argument clarity score on this site is built from rows on this page. Each
question and answer was assessed with names hidden, the host's own answers included, on
four things from 1 to 5:
directness (does it answer the question asked), coherence (do the ideas follow),
precision (concrete details and clear references), compression (says a lot per word). The weighted
mix (30/30/25/15) is the exchange score. A person's published score averages their exchange
scores on raw tape only, at least 8 of them, shrunk toward the cohort mean.
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Answered produced feed
D 5 · C 5 · P 5 · Cm 4 4.85
Q Um, and then with all that travel comes this really major turning point in, in, in 2006. You, you get a call from Daniel Boulud, who was, um, and is one of the most famous chefs in New York City and, and even around the world. Um, he calls you and he says, hey, I'm looking for a pastry chef. How did you even get on his radar?
A So we had some, some friends in common. Uh, they had mentioned my name and gave my number and Daniel Just calls me out of the blue, and tells me about, you know, restaurant Daniel, and how he's interested, he's in my, my resume, and he wants to talk to me. And I did a bit of research, of course, about Daniel, the restaurant, what he was doing. I love New York, I had visited before, and before I went to Daniel, a lot of people told me, you know what, it's gonna be tough, he has high expectations, it's a very difficult job, and the more I would hear this, The more will make me like want to do it. So Daniel invited me to come to New York for a few days to do a testing for him and to meet and to see the restaurant and had prepared probably a, I think it was like four or five desserts plus a cake, some viennoiseries, some petit four. So I, I remember like he was sitting down on tables. I dropped the first desserts, come back, clean up, drop the second dessert. And I was standing next to him and look, he looked up. And he was like, so when can you start? I was like, excuse me.
AI assessment note: “we had some, some friends in common. Uh, they had mentioned my name”
Answered produced feed
D 5 · C 5 · P 5 · Cm 4 4.85
Q 34, 35, but I mean, you'd gone from being the head pastry chef at a Michelin three-star restaurant with the attention that comes with that and the prestige to sleeping three hours a night and sweeping the floors and mopping the floors and doing the dishes and like, kind of like what you were doing 15 years earlier. Were there any moments where you're like, oh, what have I done?
A No. No, because when it's your own, you fight with everything you have. You know, I was living very humbly. I didn't have any expenses. I have no kids. You know, I was like living with my, my girlfriend at the time. It's, it's, it's risky, but I knew eventually it was going to work. We just had to find the right, the right pattern. Like, you know, even like how much you sell your pastry for, is it like really worth it? Would people buy it if you increase your price a little bit? Uh, you know, can you save on, start saving on costs? Like looking at all, like, The packaging, like, I remember calling one of my suppliers and asking him to, like, drop the price of the trash bag. He's like, excuse me, like, it's too expensive.
AI assessment note: “No. No, because when it's your own, you fight with everything you have.”
Answered produced feed
D 5 · C 5 · P 4 · Cm 4 4.60
Q Right? Like, I mean, only 50 people were gonna get one.
A Yeah, maybe, and we had no rules. In the beginning, people were buying a dozen, they were buying two dozen, and then we're like, ah, left with like nothing. And people were cursing at us. They were like, you know, angry, and I get it, you know, you wait in line, like, you, you don't know if you're gonna get it or not, and very early on, I decided to, like, actually take care of the line. Going outside, letting people know how many we have, how many we have left, and making sure that everyone is aware of it, so if they wanted to wait or not, they could. But it was just insane, because we couldn't make enough.
AI assessment note: “Yeah, maybe, and we had no rules. In the beginning, people were buying a dozen”
Partly produced feed
D 3 · C 4 · P 4 · Cm 4 3.70
Q Yeah. So when you decided to start your own bakery, which you founded in 2011, Dominique Ansel Bakery on Spring Street in Soho, first of all, how did you get the money to do it? I mean, how did you find the financing to even start a business?
A So, uh, back then I was like looking for investors. I had reached out to a few people. I was taking like two, three people that were more or less serious. I had nothing. I mean, I had like You know, a couple thousand dollars of savings. So I was hoping to get an investor and, uh, you know, I had this meeting with my designer to see a space on Union Square. I didn't walk out. He went back to his, uh, Soho office, uh, got off the train, uh, uh, on Spring Street, walked by the bakery and called me with, okay, this is the space here. This is bakery, you know, not far from our office. It looks in pretty good shape. Like you should check it out.
AI assessment note: “I was like looking for investors. I had reached out to a few people.”
