Old Fashioned Snippets

 

Cage free means nothing.

 

https://www.aol.com/article/news/2017/11/09/restaurant-owner-arrested-for-choking-customer-over-cold-fries/23272075/  I’m not sure if he did it or not, but I’ve certainly been in his position.  When I was chef at Café Capriccio there was a prominent Albany dude that would come in regularly. His wife would order the eggplant with 4 cheeses and insist that it be bubbling hot when it came to the table.  She would gab for 20 minutes the send it back to the kitchen because it was cold.  Every time.

I say a lot of things, but there’s a lot of shit I don’t say.

The problem with social media is that you often have to interpret the tone and specific meaning of comments made by people who you don’t know. If you don’t have a good handle on what someone’s comment means, or how it was intended then it’s best not to respond to it.

http://www.foxnews.com/food-drink/2017/11/09/why-should-never-order-daily-special-in-restaurant.html

Many of the same restaurants are looking for help all the time.  If you see the same place on Craigslist constantly then think carefully before accepting a position there if you can help it.

40 days without booze, going well.  I miss beer the most. I don’t miss the intoxicated feeling.

It says “No Parking – Fire Lane”

It does not say “No Parking, unless you’re lazy, waiting for someone, or will only be a few minutes”

Forno’s, Chianti’s, dp’s, Capriccio’s, Lo Porto’s, and Villa Valenti’s are not restaurants in Lathams near the Walmarts.  Milano’s is in Lathams but not near the Walmarts.

The difference between the chaos my kids can cause and the chaos of a busy kitchen is that I seem to be able to control the latter much more easily.

Should it really take a basement full of people to count 711 absentee ballots?  And should it take enough of a day that they needed to break for lunch?  The cost?

David Chang opened a noodle bar back in 2004, that’s a long time ago and ramen is not the new trend many think it is.  With that said, it’s damn good when done well.  Sometimes even when it’s not done well.

Please don’t discount or mock someone’s idea, solution to a problem, or plan until you can come up with a better one.

Great food at the expense of a healthy food and labor cost has a short shelf-life.  There’s a fine line between art and business.

Political signs should only be allowed on private property with the permission of the land owner and it should be required that they be taken down within three days of election day.

I know it’s fun to see friends at the grocery store, but you don’t have to corral your carts in the middle of an aisle while you chit-chat about your son that just got accepted to Hudson Valley.

http://www.foodandwine.com/news/dominos-pizza-checker

I’m going for my third colonoscopy soon.  I’ve told this story before butt there are some of you that are new to chefsday, so here’s how my first one went.  As I’m in my final preparation phase on the table about to be rolled into the procedure the nurse asks me if I have ever had this done before and I responded “not professionally.”  The look on her face was as blank as I’d ever seen on a person.

When did it become a thing to pile a bunch of crap on french fries?

https://www.jesrestaurantequipment.com/building-a-restaurant-when-you-cant-afford-a-ventilation-hood.html  If you cannot afford a hood, you likely cannot afford to open a restaurant,

From Craigslist:

We are open 365 days a year, must be able to work a variety of nights (must be available to close), weekends, days and holidays.  We are a high volume, fast paced restaurant and are looking for people to grow with us as a company. Please send resume to email given with the title “Line Cook.”  All new hires start at $10hr with quick advancement based on capabilities and performance.   $10 per hour and be available 365 day or night?

Paying restaurant workers more will do some things.  It will reduce the number of restaurants which will add to the customer bases of the ones that remain and it will develop better cooks because of increased dedication to what can be a more lucrative career, it will aid in employee retention, and will raise the overall quality of restaurants.

I’m off alcohol, using my cpap for better sleep, used to my “crazy” medicine, and through therapy have some new perspectives on life.  I’m not fully there yet, and have some issues to deal with and some work to do but……

I’m more than ready to cook again.

Better than before.

Advertisements

2 thoughts on “Old Fashioned Snippets

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s