"That lesson-do one thing well for a specific community instead of promising everything to everyone-is exactly what higher ed needs if we're serious about diversity, equity, inclusion and access. When people at Frontera Grill asked for chips and salsa, Bayless said, 'Nope. That's not how Mexicans eat.' After a lot of nerdy research, he wanted to create an authentic dining experience."
"Frontera Grill opened in 1987, featuring regional Mexican cuisine. Two years later he created a fine‑dining version, Topolobampo, which snagged a Michelin star. Bayless has earned all the usual honors and awards for his cooking, and he's a champion of sustainable agriculture and local farms."
Michael Horowitz's book launch for The Community Solution explores how cooperative private not-for-profit universities can improve higher education through radical cooperation. The event at Chicago's Frontera Grill provided a fitting backdrop for discussing Horowitz's philosophy, as he learned valuable lessons from celebrity chef Rick Bayless about specialization. Bayless built his restaurants by rejecting the approach of trying to be all things to all people, instead focusing on authentic regional Mexican cuisine for a specific community. This niche strategy, developed through rigorous research and cultural study, proved successful with Frontera Grill opening in 1987 and Topolobampo earning a Michelin star. Horowitz applies this lesson to higher education, arguing that institutions should focus on serving specific communities well rather than promising universal access, which aligns with goals of diversity, equity, inclusion, and access.
#higher-education-reform #niche-specialization-strategy #cooperative-universities #community-focused-services
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