How to cook a cigarette

I mentioned French Laundry in my last newsletter.

I have to tell you a related story about Anthony Bourdain:

He visits French Laundry in one episode of A Cook's Tour.

He gets all dressed up — weird seeing him in a suit — and takes his chef friends out to Thomas Keller's famed restaurant in Napa.

(You've heard of Napa. Posh Cali stuff)

French Laundry is booked months out...$400 for a 10-course meal.

I've heard it's a meal that changes your life.

It ends up being one amazing course after another for Bourdain and crew.

Lots of "wow" and "oh my god."

Lots of staring out into space.

It's a masterclass in how a pro operates.

At the end, Keller shows Bourdain how to punctuate an already elevated experience.

Keller customizes Bourdain's dessert in a way that says "I've done my homework on YOU."

Ice cream is infused with tobacco.

Tobacco flavored ice cream.

(Bourdain is a chain smoker)

He takes the bite and just laughs out loud.

Anyways.

Can you imagine delighting your survey subjects?

What would happen to the quality of your data if people felt like you knew them?

That's exactly the kind reaction you can learn to elicit with my Survey Roasts.

You’ll see how to design dozens of subtle yet powerful moments and ensure your survey delivers the solutions you need.

You won’t find this stuff on Survey Monkey.

Or LinkedIn.

Or from some Quant-tard vendor.

Like Keller, I've done my homework and I know when to get creative, even bend the rules. 

So, whether you’re contemplating a survey or designing one right now, and itching for a few proven ways to infuse your questions with some flavor that will make people say “wow” and “oh my god,” consider booking a Roast.

All you have to do is click on the link below.

I’d love to help.

https://www.sammcnerney.com/45-dollar-survey-roast

Sam

P.S. If you've had the pleasure of dining at French Laundry, then please hit reply and tell me your story. I'd love to hear about it. Is it really all that?

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The small, two-word edit to this survey question deserves its own Michelin star