I mentioned in my last post that I’m outlining a book about my experiences in the restaurant business. I’d like to do a chapter called “The Best of and the Worst of.” It’s a take on those “Best of” issues we see in various newspapers and magazines. Here’s a preview: Best restaurateur I’ve ever worked for is Angelo Mazzone. Not necessarily my favorite (I liked working for him, it was at The Lodge for the summer of 2003), but certainly the best. The worst?
Can you be deeply passionate about what you do for a living and be easy to work with at the same time?
I often write between the lines. Some of you can read between the lines, some of you cannot.
Century Linen recently changed from kitchen towels in flat stacks of 50 bound with a narrow plastic strap to wrinkled bags of 50 that smell like grease. The sales rep told us we could have towels delivered the old way for 3 cents more per towel. So, we can get what are supposed to be professionally cleaned in industrial machines in smelly bundles, or clean, unwrinkled towels for an added price? I don’t recommend this company at all.
I think I wrote and posted during last year’s Grammy Awards.
Vapid is underused.
They dug Celine Dion up.
Why after 50 years of life have my nose hairs decided to grow at an alarming rate.
I miss Dale.
Chefs are now putting the same stuff that they used to put in tortillas in steamed buns, and thinking it’s innovative.
Some snippets are written for just one person. If you don’t understand a snippet, it likely has nothing to do with you.
Graduating from culinary school, or a culinary program does not make you a chef. What it makes you is a culinary school graduate. Doing what a chef does in a chef’s position is what makes you a chef.
Don’t participate in Chowderfest if you haven’t actually paid into the event and are officially part of it. Yes, some restaurants do that. Some even do that with Restaurant Week. For those places it should be called Restaurant Weak.
Schenectady Restaurant Week is soon. Oh boy how I love restaurant week. $25, two glasses of house wine, extra bread, and a $5 tip. No, that’s not everyone, but it’s too common.
Keep an eye on The Duck, it ain’t dead.
I miss Tom, Anne, Mehmet, and Mary.
What the Hell happened at Rascals? Ownership was either scamming or stupid. Who puts $3.2 million into a place and lasts 7 months? I find it difficult to believe that someone who can come up with $3.2 million is stupid.
Troy Kitchen had a couple of people move out of their food court recently. Some of the comments and opinions I’ve heard come from people who don’t understand how this incubator works. The Korean place was doing well and decided to move into their own place; the crepe place wasn’t, so it folded. That’s how it goes. An incubator is there so folks can go into business for a relatively small amount of money and see if they have what it takes to make it. If your favorite place moves out, there was a good reason for it.
I need an office of some kind, a place where I can have some peace and quiet sometimes. The life of a chef is generally hectic, full of noise and questions from everyone else in the restaurant, calls from vendors, calls to vendors, and many other distractions to take focus away from your own cooking at times. I suppose I should like the fact that almost everyone comes to me for answers about everything from kitchen questions and staffing issues, to customer requests and complaints about fellow employees. I think my garage can use fixing up for a quiet space. Power tools and a laptop are all I need. First projects are to work on my book and build a large farmhouse table that seats 12 or more. The book is for therapy. The table? Well, I think I may need that pretty soon.
Coming up: A discussion of the importance of classic dishes in their original form.