Chefs going out on their own. Tyler DeGroff. Enjoy your independence, best of luck to you.
Who might be next?
A table of four asks if its OK to change things around on the menu. Chef tells server that it’s OK when they open their own restaurant and write their own menus. Chef allows it because he is in the hospitality business.
Diner asks if I can make a different sauce to go with the lamb on Saturday night at 7:30, due to an allergy to carrots. Diner however is unhappy with choices that do not include stocks. Stocks have carrots. Call me ahead of time and I will have something ready for you. This is not Chopped, chefs don’t just whip something up in the middle of a dinner rush with the hope that it will be great. Recipes and dishes are tested and tweaked before they hit the menu.
Early in my tenure at The Wine Bar I had a sous chef that I had inherited who was terrible. One of his jobs during prep was to stretch out the pizza dough. On this particular day we were to have twelve done. After doing six he stopped, cleaned up his work area and began to do nothing. When I noticed this I asked if he had done all the pizzas and he said no, that he was pacing himself. I gave him his independence.
I enjoy reading Craigslist ads. No, not those ads. I’m referring to the ones advertising jobs in restaurants. Most of them do not present themselves well. Remember, the labor pool is very shallow. There are too few qualified candidates in our business, so it just as important to make a good impression on them as it is for them to make a good impression on us. Also, when you get to the interview keep in mind that they likely have choices too, and they’re interviewing us as prospective employers as we are checking them out as possible employees. If we don’t communicate to them that this is a great place to work and we’re good people to work for, they’ll move on.
People often say that there are not enough hours in the day. I disagree, by the end of the day I’m exhausted, 24 hours are plenty. What we need is an extra day of the week. For me it would be a recovery day between Saturday and Sunday, that way I’m not a useless lump on a day I would like to be more enthusiastic about family activities.
I haven’t posted on the Yawning Duck page in quite a while. I have an event coming up in a couple of weeks and you’ll see some pictures of a great Spanish feast. Watch the Duck.
Rendered camel hump fat.
I’m working on the Spring menu for Chez Nous. Don’t look for it quite yet, that’d be silly as we’re going to get a bit of snow tomorrow.
I’m really trying to think independently of the classics.
Sweetbreads for sure.
Don’t confuse a symbiotic relationship with a host/parasitic relationship.
Sometimes it’s hard to tell who the host is and who the parasite is.
You cannot push someone else’s envelope.
Did I remind you to watch the Duck?