Posh Research Paper

In my elementary school, choose your own adventure books were in high demand. It was impossible to check one out unless you put your name on the waiting list weeks in advance. Choose your own adventure stories were incredibly successful, but why stop at books? Posh, located in Scottsdale, Arizona is essentially a choose your own adventure restaurant. Opened in 2010 by Chef Josh Hebert, Posh’s selling point is that it is a private, interactive, adventurous dining experience. Posh has received Open Tables Diner’s choice award and Wine Spectators Award of Excellence, and also been featured in USA Today as well as dozens of other magazines and articles.

Imagine walking into a small contemporary restaurant in the heart of Scottsdale, four top tables

The menu items vary with your likes and dislikes and just how adventurous you are willing to be. Posh is very expensive, the price differentiates based on number of courses and optional wine parings. Ranging anywhere from five courses without wine pairings for sixty five dollars a person to seven courses with wine pairings for one hundred forty five dollars per person. Posh’s sense of place lies with their audience, they understand that younger generations are becoming more and more interested in food and where it comes from and that younger generations desire a unique experience. While Posh is popular for all ages, the restaurant has a young feeling and caters to a younger demographics’ desire for a unique experience. Posh is located in Scottsdale, an upscale community in Phoenix, Arizona. The service at Posh is plated full service. Being a server requires skill and understanding of culinary technique. When a server brings a plate of food they must describe every sauce, protein, topping, and technique used to produce that plate, they also must be able to answer any questions. The selling point of Posh is their take on improvisational cuisine, a choose your own adventure dining

In high school I participated in a culinary competition called C-CAP (Careers through Culinary Arts Program), Josh was one of the judges my sophomore, junior, and senior year. He donated his time, expertise and also a scholarship for aspiring culinarians. I have had the opportunity to work with Josh at the Taste of America event put on by the James Beard Foundation. Not only did he teach me a ton in that short night, he also offered me a position in his kitchen staff at Posh. Josh Hebert is inspiring to me because he worked in several restaurants and came to the realization that he loved the industry but couldn’t stand the daily grind. Coming to work and doing the same thing every day just wouldn’t do for him, so he decided to change it. He opened his own restaurant where each dish is a work of art and different than the last, not knowing it would be such a roaring success. I am similar to Chef Hebert because I love the culinary industry but have a hard time doing repetitive work and love people interaction in the front of the house. Chef Hebert created a perfect balance of combining hospitality, culinary and something new and exciting every day. If ever given the opportunity to dine at Posh I highly recommend you do, and don’t hesitate to talk to the master mind behind it all- he’ll be there, turning empty plates into unique and beautiful works of