A Couple of Pearls

Not Going to the Dogs

My last post told of a request near closing time after the kitchen had been cleaned for an entrée to be prepared specially for a dog.  I was telling the story to a friend a day or so ago and he asked if it really mattered where the food was going.  He indicated that the point of being in business is to sell product.  That’s true, selling your product is the way to stay in business.

One must consider not only the monetary value of selling product but must also contemplate the satisfaction of crafting one’s product and the pleasure a chef or other creative person gets from making something well and having it bring equal pleasure to the person enjoying it. Simply adding heat to a protein to make it safe to eat is not pleasure, it’s a mundane task, and the recipient would not get any more pleasure out of it because I cooked it.

Also, to be considered is whether a chef should make that call.   It’s necessary to consider what the chef is being compensated for.  Is it to simply cook the orders that come through the printer without regard for any culinary integrity?  Or is it in part to exercise discretion in deciding what is acceptable product leaving the kitchen according to the restaurant’s standards?

As a chef with a strong track record of quality, creativity and some innovation I would think and hope it’s the later.  There are a lot of cooks that can get food out of the kitchen.  While there are plenty of others that are good at running a kitchen and writing and executing creative menus, there are far fewer that can do it as well as a handful of area chefs including me.

That ability earns a level of autonomy that should be exercised and understood.  I certainly have no desire to be a prima donna.  Seeing me shoulder deep into the pot sink or hauling out the trash at the end of service will tell you that.  I also don’t think an employed chef should be some kind of loose cannon.  What an experienced chef needs to be is that person who brings a level of integrity and quality to the kitchen, sometimes deciding how his or her time is spent, and how the food is prepared and why it’s prepared as it is.

Yes, I’m going to make mistakes on occasion, but we all are no matter how much we know and no matter our experience level.  The trick here is to make the right call often, and to learn from those occasions when the wrong call is made.

The truth is in this case, I expressed to the customer via the service staff that all my available chicken was already marinated and the Moroccan seasoning would not be a good match for the dog.  The server accepted the answer, the customer was satisfied, and I kept my sanity intact,  The dog didn’t know and I suspect couldn’t care less if he did.  See, I can learn.


Let it Grow

My friend and longtime colleague opened a Deli last week and from what I can tell it’s been quite busy from the get go.  He’s a very good cook and has a keen eye for quality products.  I’m sure he’ll be successful.

Against my better judgement I got involved in is a discussion about the authenticity of this business as a Jewish deli.  The venue was a Table Hopping post announcing the opening and the bulk of the commenters, who had never been to the business, discounted it as not worth the trip, or not a real Jewish deli because they didn’t have every food item that they felt should be available at a Jewish deli.  One commenter asserted that the owner should do an internship at the famous Katz’s Deli in New York to learn the trade.  So, since the deli that had been open for a few days was not up to the standards of a place that has been open since 1888, it was unworthy?  And yes, Katz’s does sell a Reuben. And yes, many Jews eat bacon.

When someone opens a business, either support them of shut your trap.  Let it grow, let it develop over time to cultivate into its full potential.  Pay a visit, see what they’re doing and offer some thoughts constructively on what your experience is, unless you want to pony up the money so you can show us exactly what a craft beer bar, a pasta shop, or a deli should be.

Time and time again I see people knocking a place because they have a concept in mind of what a place ought to be or what they would like it to be to suit their own desires.  I know damn well that they never had any intention of checking the place out when they declare it unsuitable for their tastes.  Not every sports bar, not every Italian joint, and not every tapas spot is going to live up to your selfish standards from day one.  They may be worth the trip however and you may discover they may be worth some praise.

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