I Left My Snippets in Saratoga

For the majority of about 12 years I both lived and worked in Saratoga, first alone, then with Jennifer, then came Stella, then Tate. We bought a house in Schuylerville, added Theresa to the mix, and I got a job in Schenectady.  I miss Saratoga.

I miss sitting on benches on Broadway with Jennifer and watching people try to parallel park.

I miss being able to walk to work.

I miss being able to have a drink or two after work and walk home.  I simply don’t drink and drive, not a single mile.

It’s a menu, not a list of ingredients in which to construct your own meal.

I don’t miss a city that does not encourage its property owners to keep their sidewalks clear of ice and snow even though it’s a walking town.

I don’t miss the complaining about parking by people who want to park at the front door rather than walk a few blocks.

Saratoga needs a few more handicapped parking spots on Broadway.

I sometimes notice that people park in a handicapped space, the handicapped individual stays in the car while the driver runs into the store.  I notice this while I helping Theresa out of the car and she walks with her crutches past said space.

I don’t miss track season or the people who come with it.

Good dishwashers, cooks and chefs are not paid what they’re worth in most locations.  Owners that wonder why they cannot keep good help in the kitchen are the ones paying line cooks $12 per hour and cannot deliver on the promise of enough hours.  That’s one of the reasons for the high turnover rate, but that’s another story for another day.

I miss being able to stop by other restaurants to chat with my chef friends.  Saratoga is a restaurant town, and there’s a culture of restaurant people. People like to be with like people and talk about common issues.

Saratoga could use some diversity in people ans restaurants.

I liked having choices for dinner and take out.  Schuylerville is void of those things.

Taco Tuesday,  oyster night, wine Wednesday.  C’mon Saratoga, you’re better than that, aren’t you?  I know there’s creativity in that town somewhere.

I’ll be back in one form or another.

I tend to judge people very quickly, so if you meet me plan on making an impression that I would approve of.  Keep in mind that I can at times be both judgemental and wrong.

I always have my ducks in a row, not necessarily in the right order, but certainly in a row.

I miss living close to my friends and cooking for them more often.

I miss living close to my friends and having them cook for me more often.

I miss stopping for coffee with friends before work. Dennis, Mehmet, Tom.

America: Made in China

The Office was a great show.  Jenn and I are re-watching the series on the interwebs.

Use there, their, and they’re on a sentence.

There are a lot of restaurants that think their service is better than they think but they’re wrong.

There are some things I miss about working at the Wine Bar, and some things I don’t.

Don’t treat your friends well at the expense of the people who work for you day in and day out.

There is no I in restaurant.

There are some restaurants that think their food is better than they think but they’re also wrong.

Use your and you’re in a sentence.

If you’re going into the restaurant business you need to be prepared to put the needs of others ahead of your own.

A lot of restaurants open and close in Saratoga.

I don’t recommend going into the restaurant business with less than three years experience in said business.  Ten would be better.

Not going into the restaurant business is probably best.

My sous chef Patrick said people need to start cultivating talent rather than just trying to recruit talent since there isn’t enough talent in Saratoga (and other places).  I agree.

I’d like to start a mentoring program.  Young cooks are too often misdirected, or not directed at all.  I think I’ll attach it to The Yawning Duck Culinary Services.  It should be a free program offering guidance, advice, and a link to the needed resources necessary for success in the culinary life and those things that go with it.  Life in the business is tough, and there should be more help available.  Help and direction should be a part of the Saratoga restaurant culture.  Let’s start there.

Culinary schools do not create cooks and chefs, they create culinary school graduates.

Whether you’re running the front of the house or the back of the house you need to be qualified enough to cultivate talent, train employees in proper methods and procedures, and shape your staff in the way you want and need them to perform,  People are generally willing to perform the tasks that leaders both know how to do, have done, and are willing to do. A paycheck is not enough, everybody who works gets a check, it’s an expected part of employment. You need to offer more and you need to show more.

I have little turnover in my kitchens, and there have been a lot of people who have worked for me in more than one place.

Darwin’s theories apply to restaurants.

Use to, two, and too in a sentence two times.

I don’t plan to get into the restaurant business again because I’m too old and would only last two months physically since I would work too hard as I understand the work required for success,  so no, I’m not going to do it like some are encouraging me to do two or more times a week.   I didn’t say it would be a good sentence.

Going into business?  That’s another story to be told another day.

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11 thoughts on “I Left My Snippets in Saratoga

  1. I enjoyed your commentary! Although I’ve never been directly involved in the industry, I have seen enough through friends and family who are to recognize that your thoughts are spot on! As talented as you are as a chef and as experienced as you are in the joys and pitfalls of the industry, I think you would be fantastic at schooling new comers to the arena. I don’t know that you would want to operate a full blown culinary school, but to offer seminars or even more structured courses on the realities of the industry would probably benefit a lot of wide eyed chef wannabes! I think you might be on to something here. I think of all the seminars on how to get rich on no money down real estate and realize that the only reason the promoters are making money is
    because of the people that are paying to buy their book or into their course….not because they made any serious money themselves doing it….lol!

    Liked by 1 person

    • Most areas are like Saratoga. Tenure at many restaurants is short, both for the front and back of the house. It is a subject I’m planni g to tackle in detail very soon. The reasons are many, but I would point to restaurant owners who either have no experience, treat employees poorly, or do not pay a fair wage as the primary reasons for the high turnover rate in the industry. There are others, and not all the blame falls on ownership.

      Like

  2. Most areas are like Saratoga. Tenure at many restaurants is short, both for the front and back of the house. It is a subject I’m planni g to tackle in detail very soon. The reasons are many, but I would point to restaurant owners who either have no experience, treat employees poorly, or do not pay a fair wage as the primary reasons for the high turnover rate in the industry. There are others, and not all the blame falls on ownership.

    Like

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