You Should Know…

…not to argue with morons on Facebook.  After entertaining yourself for a few minutes arguing with a less-than-bright individual on Facebook you come to your senses and realize that trying to convince someone that they’re ignorant is futile since they’re too ignorant to understand how ignorant they are.

…to wear an original costume to a brothel.  A friend in college dressed up as a urinal for Halloween one year with a shirt that said urine for a good time. Trump apparently wore the same costume to a Russian brothel.

…how to do the grocery shopping.

…how to change a baby.

…when to discuss having someone take their clothes off.  My doctor came into the Wine Bar for dinner this week.  When he arrived, I said hello and handed him a scant exam gown.  With a half confused and half angry look he asked “what?”  I reminded him that when I arrive at his workplace…………

…the limit of (breakable) plates that can be stuffed into a bus tub.

…how to listen.  As Judge Judy always says, “You’ve got two ears and only one mouth for a reason.

…when to parent, and when to not. At Stella’s softball game a father was giving his daughter some advice on hitting.  She proceeded to strike out.  Walking off the field she said, “OK daddy, I’m not using your strategy anymore.”

…not to ask for the chef’s personal attention during dinner service, especially on a weekend.  “Hi, we’re having an event there in September, we’d like to come in tonight to work on the menu with the chef.”  “On a Saturday?”

…how to cook scrambled eggs.

…how to make a decent meal at home.

…how to follow a recipe.

…how to make a proper cocktail.

…the menu.

…how to ring in an order accurately, with all the information on the ticket correct.  When I get an order ticket, or dupe into the kitchen I look for more than just what to cook. The first thing I do is read the entire ticket to myself to see if at first glance if it makes sense and to determine if there are any potential issues with the order.  If everything looks ok I call it out to the cooks starting with the first course, then the second and third courses.

Like I said, there’s more to learn by looking at the entire ticket.  The table number is important for several reasons.  One is that the food runner knows where to go.  Simple, right?  Also, since I know the size of the tables I can determine if all the food can fit on the table at once.  Let me splain.  If I get an order from a table of 2 at 46 that has 6 small plates I know to ask the server if they’ve requested everything at once because I know that table 46 is small and 6 plates would be a difficult thing to manage.  If they’re at 41 I don’t worry about it.  Accurate table numbers are important.  Trust me, not everyone can learn the numbers.  Our current staff has it down I’m proud to say.

…how to open Champagne.

Another piece of information I need to be clear is the number of people at the table.  There is more than one reason.  One of the things I do is to match the number of entrees to the number of people at the table.  If they don’t match up, then I check to see if one may have been forgotten.  It sucks for a table of six to have five of them get entrees while the other one waits.

There are other bits of useful information on a ticket that need to be precise, and over many years I have fought with servers for years who simply think I’m being an asshole for expecting that a simple little piece of paper be sent to me with the information I need to make their job easier, to improve the dining experience of your table, and to possibly improve their income a little bit.

…the specials.  …where the fire extinguisher is.  …where the wine key is.  …how to change a tire. …how to mow the lawn.  …how to do laundry.  …how to use a checkbook.

…personal hygiene.

…when to shut your mouth.

…when to speak up.

…that your job depends on performing specific tasks.


…when something is worth the trouble.

…the difference between creative input and just running at the mouth about the crap you’ve done before.

…that you finish pasta in the pan.

…how to go to an interview.  Without their mom.

…how to caramelize onions.

…how to eat a Whopper® while entering a highway.

…how to conduct an interview.  I once went to a working interview in at a small inn in Vermont where I was required to cook for six people.  I was told to purchase whatever I wanted to bring to cook and would be reimbursed.  The restaurant kitchen which was closed that day was available as a pantry.  About halfway into my prep the owner came in and told me that one person was a vegetarian.  That was fine.  Three quarters through the owner returned to let me know there’d be ten for dinner.  I made some adjustments and knew what this guy was up to.  Just a bit later, close to dinner time he informed me that there were too late additions.  I washed my knives and left. Hope they enjoyed their dinner, however many of them there were.

…how to order a coffee without looking like it’s your first time in a coffee shop.  …how to parallel park.  …how to sear a scallop.  …the difference between political bullshit and an honest person speaking.




Spinning The Stars

I’m often prompted to tackle a topic when I read either posts or comments on Table Hopping.  Steve Barnes typically has the inside track on what’s happening in the local restaurant scene so he’s a good source of inspiration and information.  Two recent posts grabbed my attention and started me thinking.

The first inspiration is about the Pizza and Sub shop Spinners expanding their menu to include vegan options for their standard fare.  Allow me to preface my discussion with declaring my lower expectations for culinary creativity and resourcefulness for a pizza joint as opposed to a chef-driven dining establishment. This is not really about the failure of a specific pizza shop in their effort to supply vegan options, but about the failure of restaurants and chefs in general to produce good food without having to lean fully on processed foods made to act as meat and other animal products. Not that a pizza and sub shop cannot have good food, but it’s not likely that they would employ a culinary professional who can do vegan food without relying on seitan as an across the board substitute for creative, and unprocessed choices for vegans.

Vegans deserve better than a  “here, we’ll put fake meat on everything so you can pretend you’re eating meat” approach.  I cannot speak for vegans, and I I’m sure each individual has their own personal reasons for not including animal products in their diets, but I would think they would prefer food choices that are fresh foods with minimal processing that are recognized as the foods they are.  I certainly won’t deny using some processed dairy-free substitutes in my home due to a severe dairy allergy held by my daughter, and I won’t deny that there are some quality items that I can thank the vegan market for, but they should be minimally used. Mostly we cook at home with good food and consume very little dairy as a rule.

Since I’ve come to the understanding that keeping at least one vegan entrée option and several small plate choices on the menu is good business and a fun task, I’ve grasped that vegan offerings do not have to employ fake and processed food, and I will continue to challenge myself and my kitchen to keep meatless options made with whole, fresh ingredients in a thoughtful and creative way.  Keep in mind that the prime NY strip is my favorite thing on the menu. Trust me, I’ll never be anti-meat or anti animal product, but I think I can and should be able to make my Mediterranean cuisine available to just about anyone.

The other topic is the removal of star ratings from the Times Union restaurant reviews.  It’s about time.  I could never understand why a restaurant could only achieve four stars if it were a fine dining establishment.  I have always thought that a hamburger spot should have the same opportunity to earn a top rating for the type of restaurant it aspires to be.

Since I’m not a writer by trade I can’t pretend to know what it’s like to have my words be a vital part of my work. The line from the post that I very much agree with is  “we’d much rather you read our words to understand the nuances of a dining experience.”  Steve is a craftsman and clearly demonstrates on a consistent basis what a good piece of written material should be. I’ve always enjoyed his work and it’s too bad he cannot be the regular reviewer, but he’s too recognizable (and perhaps too busy).  If the Times Union reviews are going to be written with clear, concise language and accuracy then that’s great.  If not, then not so great. No, big words don’t scare me, I’m pretty smart.  What makes some food writers difficult to read is the use of abstruse adjectives, misplaced references, and imagery with no culinary basis. If the reviews will be written with a coherent knowledge of food and the restaurant business then I applaud the removal of the star rating and good riddance.  Change can be good and is sometimes needed.

Not to be overlooked in this post is high praise for Malcolm’s on Union Street in Schenectady.  I’ve heard wonderful things and they appear to be a welcoming and accommodating place with great food. A welcome addition to that part of town.

Yet Even More Snippets, So Sous Me

Each snippet in this post is related in some way to a former sous chef, the qualities of a sous chef, or as my experience as a sous chef.

I’m working on a more personal post that talks about most of my past sous chefs in narritive form.  It’s fun thinking back on all of them and what they brought to my life.

If the chef you’re working under likes to smoke pot all day, get rid of him.  It ain’t easy but It can be done.

My lovely wife was filling out a shopping list this past Sunday morning and she asked me if we need (cashew and cow) milks.  I was pouring coffee at the time so in my generally sarcastic tone I said “I don’t know, I’m pouring coffee and cannot see through the refrigerator door.”  To that she reminded me that I know everything in my coolers at work  down to the ounce and should be able to channel some of that skill for home.

My wife has been my sous chef many times.

I’ve had at least six sous chefs that have worked with/for me at more than one time and/or at more than one place.  What that tells me is that I have worked in too many kitchens and that people want to work with me.  Usually.

My youngest sous chef was 17 years old.  I still owe him a phone call.

The sous chef that claimed my food was bad failed to remember the menu, and couldn’t make instant cous cous.

I once had a sous chef ask me about doing corn on the cob wrapped in bacon.  I replied that typically wrapping things in bacon is a way to hide a lack of good cooking or good product.

Not tasting your work is either arrogant, irresponsible, or both.

I did not write She’s Got Marty Feldman Eyes.  

I once had a sous chef who left without notice to do an audition for some Food Network show.  He was never seen again.

As a cook and as a chef it’s important to make a personal connection to your customers.  You need to meet as many you can, you need to get out of the kitchen to say hello when possible. and you need to enjoy cooking for them. Yes, there are annoying people in the world, but as a whole you need to like them, and look forward to their return.  Working in the successful kitchen requires people skills.

As I write here at Kru Coffee I can hear someone complaining that she couldn’t find a parking space closer to the gym.

I like to discover jerks from my youth on Facebook who peaked in high school.  Same car, same hair (or no hair), and same asshole expression.

If you give a man a fish he eats for a day.  If you need to teach him to fish he’s an idiot, it’s not that hard.

I dislike fishing, but I’ll do it if I need to.

Often my sous chefs move on to become head chefs.  Few have come from the other direction.

I once had a sous chef who had to be told many times not to lean back against the stove.  He caught on fire once.  I would have put him out but I was laughing too hard.

I once had a sous chef get arrested right before dinner service.

A good sous chef should be able to get inside of a chef’s head and know the direction he’s coming from.  My cooking is Mediterranean based and I like to approach food from that angle.  Not everyone can grasp that and end up suggesting taco pizza for the menu.

Be careful about getting too deeply inside my head, there are some dark corners that may cause discomfort.

I don’t want my sous chefs on salary working six-day weeks, twelve hours per day.  I don’t want them exhausted and bitter.  I’ve had to work under those conditions under a very bad and uncaring chef.  He’ll be depicted as a bull in the fiction piece I’m working on.  As in “bully.”

He also took credit for any of my ideas and creations.

If loneliness is a byproduct of your methods of success, then that’s on you. You’ll find that your success wasn’t real.

A good sous chef should take interest in all work stations.  A good sous chef should be proficient in all stations.

Giant ladle.

I generally hire well, though I have made a mistake or two.  Sometimes you get desperate and make a hire when the labor pool is shallow.  In all, I’ve had a pretty good run with some great people.  Some better than others, some more likeable, but all memorable.  A rotten apple or two, but I think I’ve done quite well in my selections. To almost all of you, thank you for your help over the years, and thank you for the memories.  More to come on this topic.

All The Noise Noise Noise Noise

The Grinch said it best when he complained about all the noise coming from Whoville.  I don’t like most noise unless it’s in celebration of a walk-off home run at Fenway Park.

There’s a difference between noise and sound.

To me noise is any unwanted disturbing sounds or distractions.  The tapping of a pen, loud gum chewing, excessive talking, motorcycles revving needlessly on Broadway in Saratoga,  disruptive music, and anything else I deem annoying.  Trust me, I deem most unnecessary sound annoying.

Yes, I know I may seem slightly insane.

I have neighbors who make noise late at night with music and general frolicking about their yard while drinking a bit and raising their voices in proportion to the quantity of alcohol consumed.  They seem to enjoy themselves as much as I now enjoy mowing my lawn and weed-wacking on Sunday mornings at 8:00.  I’m in the market for a new chainsaw.

I love peace and quiet in my home and I deserve it.  I work hard all week and when I’d like to relax I think it’s not too much to ask that others respect my wishes for reasonable amounts of noise.

I’m also not a fan of noisy bars, restaurants, or most public places.  Yes, I’m getting older, and I’m perhaps turning into a “get off my lawn” kind of person, but I’m entitled to a quiet environment when I’m in a personal space like my home and my kitchen at work.

My first few hours in the kitchen are spent alone as I get in 3-4 hours before anyone else to set up the kitchen, get a lot of my prep work done, check in any deliveries, and to enjoy the peace of being alone. I sometimes play some banjo music,  Johnny Cash, or Pink Floyd at a low, company-keeping level, but I often play nothing as I find pleasure working to the gentle hum of the exhaust hood and nothing else but my thoughts.

As my morning turns to mid afternoon the remainder of the kitchen staff starts to join me and I share my music at the same low-level, or turn it off in order to focus on communicating with them about the prep, and the upcoming evening.

Early in dinner service which starts at 4:00 there’s always a bit of noise happening as we finish up prep, more service staff arrives, there’s social activity among arriving employees because they haven’t seen each other in as many as two days, and final instructions are shared between management, FOH staff, and BOH staff.  It’s sometimes hectic and noise producing.  That’s when a shot of Irish Whiskey would help, but I know better.  I simply do not like a hectic and noisy environment.

That may cause you to ask why I work in a restaurant kitchen.  Remember I said I consider noise to be any sound that is disturbing or distracting?  The sound of a smoothly flowing kitchen during busy dinner service is like soothing music to me.  The cooks on the line are communicating well, the service staff is coming in and out with only a minimal amount of speaking with focus on the immediate needs of dinner service, and the music is either non-existent or on a rhythmic Spanish guitar station like Jesse Cook played at a level that allows regular speaking voices to be heard.

As the chef I have control of the music, I can train the kitchen how to communicate during service in order to keep us all on the same tone and working as a single unit, but I often find it difficult to keep the front of the house on same track.  They work in a different environment.  A busy dining room and bar can create a lot of noise, most of which cannot be controlled or blocked out.  They cannot control the conversations with patrons, the number of questions they get, or the general din of the space.  The sounds may be unpredictable, sudden, or in some cases uncalled for.  It’s the environment they have adapted to, and sometimes carry that into the kitchen.

My small kitchen has more predictability, and the sounds are smooth, constant, and usually necessary.  The issue comes into plat when the two environments mix.  A serve enters the kitchen to ask for butter and the presentation of their request may sound like this: “You know those two on table 45?” “Well they finished their apps and have some bread left over from their cheese plate and want to take their time between courses.  It’s their anniversary and they’re going to enjoy their wine.  They’re from NYC and they met here in Saratoga 10 years ago.”  “What do you need?”  “They want butter for that bread.”  All I needed was the last six words, the rest was noise.

The other  thing that can distract a kitchen is the server engaging a kitchen staffer or another server waiting for plates at the pass in idle, irrelevant conversation.  My kitchen is small, and I work only a few feet from the doorway.  I’m old and not very sharp of mind so I need to focus on what I’m doing.  Anything not immediately related to the dinner service happening currently is noise.

The kitchen, and restaurant at The Merry Monk was a real circus.   Zero leadership from the front and a long bred culture of running amok in the kitchen.

Noise is not always the fault of the service staff.  I once had a kitchen guy that could not stop talking, mostly about nothing.   Most of the seasoned professionals get that a smooth-running kitchen is to their benefit.  Folks that are new to the restaurant world don’t understand the difficulty of the job and that quality product and service requires focus on the task at hand.  I have a good staff right now and the front of the house has strong leadership.  With summer approaching we’ll see a few new faces that just need a shhhhhhh.

What the Chef is Going On?

Most of my posts are the result of both recent and long past events, thoughts, and observations of this chef’s world.  This however is a glimpse into the future.

A chef’s life is often a here and now kind of life.  We react to current situations like heavy or light reservations, strong weather, events in our towns like graduations, festivals, and various holidays (St. Patrick’s Day is slow for some of us, crazy for others).

Then there are the times when we cannot predict current events.  The dishwasher or a cook doesn’t show up, the power goes out, unexpected walk-ins, a 12-top doesn’t show up (speaking of graduations), a delivery doesn’t arrive, or a piece of equipment shits the bed.  A good kitchen manager will react well to the unplanned occurrences and the diners won’t know about any issues behind the scenes.

Working in the here and now is easy for an experienced chef.  We wake up with a pretty solid plan for the day, we know what the reservation list will look like, we know what staffing will be, and what products are expected to be delivered.

What about the future?  What am I as a chef planning for my kitchen, in my home, and for my writing projects?

I’ll start with home since it’s perhaps the least related to being a chef.  My work requires a lot of hours, but not as much as some might think.  If you’ve got a good kitchen crew with a solid sous chef then your life can be almost normal.  After almost four months back at The Wine Bar I am confident that I finally have a solid team in place after sifting out some less-than-acceptable characters.  So, I can start to do some Spring projects around the house, get the garden tilled and planted, fix up the fence around the yard, as well as paint the tool shed, the garage, and the front porch.  I also need to put up a hammock for my Sunday naps.  Easy and rewarding stuff when your work life is manageable.

In the kitchen I am constantly working on training my new staff, menu tweaking, and organization, and gearing up for the summer season.  Starting this weekend we’ll start running specials that reflect ideas for the summer menu (free-range veal rib chops this weekend).  I’m also getting a new inventory and budgeting system in place so I can more closely track food cost, labor cost, and have better control of overall expenses in the kitchen.

In the writing department I’m continuing to post my usual drivel about being a chef and life in the restaurant business.  It’s a good way for me to convey my thoughts and put some things into the light of day.  That’s beneficial to my sometimes fragile mental health.  I’ve also started developing a piece of fiction.  I have a basic premise and an outline for a story.  I’ve begun developing my character list based on some of the more colorful characters I’ve worked with over the years.  I’m also going to include many of the memorable customers from some of the restaurants I have had the pleasure or displeasure of working in, as well as some folks associated with the business like salespeople, bloggers, critics, and those folks who are simply restaurant groupies of some kind.  I hope the story is as good as I think it is, but the most fun for people locally will be trying to figure out who each animal character is it the real world.   Some will be flattering, others not so much.  Some will be subtle, some will be obvious.  I suppose it depends on how much you’ve cause me to respect and admire those of you that I decide to include.

I also have a very important personal project on the drawing board which has unfortunately slow-moving as of late.  Now that I finally have the solid and committed team in my kitchen that I require, I can get it on the move again.  Chefs 4 Chefs has been stuck in the planning stages, but it’s time to get it moving.  Many of you who read this blog know my story.  If you’re a new reader then here are a few links that can get you caught up.  link 1  link 2  link 3.  

In a perfect world I would never have issues with depression, anger, anxiety, and alcohol again.  I’ve been doing quite well on most fronts except for anxiety and alcohol.  I did quit drinking for a while then tried to enjoy a glass of wine with dinner, or a beer after work on Saturday night.  Then I was able to justify a couple of beers on Sunday because it’s my day off, and a beer after work on Friday because we had a great dinner service.  That’s where the trouble starts.

Chefs 4 Chefs will be an organization locally where restaurant workers can get support for all the ills that are a part of restaurant life such as dealing with alcohol, depression and other mental and emotional issues, stress, drug use, career advice, wage disputes, and so on It hasn’t taken shape fully but I do have commitments from some people in our business who want to help, as well as people in the law profession, web design, advertising, and social media promotion.  I’ll be getting on this soon, so expect a call.  Experienced chefs and other professionals: If you think you can help out some of the younger cooks in our industry let me know. As I get this off the ground I’d like some input and help creating a network of mentors that can be part of this program. Contact me at 

I won’t go into the issues plaguing the restaurant life as I’ve covered the topic thoroughly.  I will tell you however that our business is made to be tough when it doesn’t always need to be.  Life in the kitchen can be more gentle, more caring, and a good place to be.  It should be a place of personal development, creative outlet, and accomplishment while earning a fair wage and being treated with respect.

Cooks: If you’re feeling down, unhappy, having trouble with anything at work or just want to pick my brain on any subject I’d love to help. PM me through Facebook, or email me. I’ll make time for you.

This thing is in the early stages but I’ve got some people on board and I think this thing will take  shape and be something that can really do some good.

That’s it. That’s what I’m working on.  Stay tuned.

Past Thought Snippets

Generally these snippet posts are a collection of thoughts and adventures over a couple of week period that I write down in the memo app on my phone.  When I get at least 500 words worth of this junk I pass them along to you so you can waste time on them as I do.

The advantage of writing in snippet style is that I don’t always have to make sense.

I have a new dish on the Spring menu.  Hand made squid ink linguine in uni broth with New Zealand mussels and shaved bottarga.  Someone asked me if we would offer a gluten-free version.  I said absolutely.  It’s a soup of uni broth with New Zealand mussels and shaved bottarga.

I googled my symptoms.  It appears that all I need is for people to stop being so damn stupid.

We all do stupid things.  Sometimes. That does not make us stupid.

Human beings have a difficult time accepting finality.  I helps to invent a place where we go for eternal bliss so we feel better about death.  More about this in a future post.

Please stop making sriracha aioli. Mixing hot sauce with mayonnaise is not cooking, it’s not creative, and it’s not aioli.  They have it at Taco Bell.

Tacos and pizzas are two different dishes.  Instead of trying to combine the two why not focus your efforts on making a good pizza or a good taco?

Who do I believe, the man who has dedicated his career to law enforcement or the man who paid off a porn star to cover up an affair?

I wrote a song called She’s Got Marty Feldman Eyes.

After taking Stella’s order for a bacon and egg sandwich without cheese because of a dairy allergy, the girl at Dunkin Donuts informed us that Stella could not have egg because that’s dairy.

When a car parks in the handicapped spot and the handicapped person stays in the car while the driver runs into the store.

When the cashier, I mean service associate asks if you want the candy bar left out assuming the purchaser just cannot wait until they get to the car to eat it.  I will sometimes say “no, just the pork roast.”

Go to the Walmart’s and buy a plunger.  Ask the cashier, I mean service associate if this will clear a small cat out of the drain.

I’m going to stand out at the exit of the Wilton Mall with sign that reads I’ve got 3 kids to feed, a mortgage, and medical insurance is expensive. I work full-time.  Please give what you can.

The people who actually need help are hindered by lazy scamming bastards because they cause us to distrust people truly in need.  Standing out with a sign is not a job, it’s a growing scam.

When you make grown up decisions you have to live with grown up consequences.

I often hear from old folks like myself that young people have no work ethic and lack motivation to succeed.  They’re wrong.  I was reminded this past week that it’s the lazy people who have no get-up-and-go and age has nothing to do with it.  I just promoted a dishwasher to garde mager out of necessity and quite frankly it was a great move for everyone. She’s quite young with a very good work ethic.

I also hired a new sous chef who is also young.  He too has a strong work ethic and a clear understanding of what is required of him.

A sous chef is like your understudy.  If you cannot make a performance they should be able to step in and know all the lines and be able to  deliver them as you would.  Perhaps the performance won’t be quite as exciting, but it should still be enjoyable.  Ad libbing is not part of the program.

Don’t give instructions until you’ve learned to follow instructions.

“The harder you work the better luck you’ll have.”  Gary Player

It doesn’t always pour when it rains.  Sometimes it just sprinkles a bit and you don’t really get that wet.  Sometimes it’s just a quick sun shower.  Keep an umbrella just in case however.

I’m really happy at my job.  Being in the kitchen at the Wine Bar is so comfortable, and when chefs are comfortable and happy the food shows it.

I’m happy in general.

Thanks to those who helped get me here.



What About Dominic The Chef?

Life in the restaurant business in rarely without drama.  No matter how hard you try to minimize it, it flares up at varied times for various reasons.  It’s often easy to deal with, but sometimes there are conflicting solutions within your own head.  We are not always one person with one view of a situation.

Is there a difference between Dominic the chef and the Dominic the person?

I know the answer. Well, I sort of know the answer.  It’s impossible to separate yourself from your occupation and think only as one or the other.  I wish I could sometimes.  What’s best for Dominic the chef is not always what I as a person would like to be able to do.

As a person I would like to like everybody, like to accept everybody, and like to help everybody.  The problem is Dominic the Chef has requirements and responsibilities.

Over the years I have had an awful lot of people working under me in a lot of kitchens.  It’s true that our workforce predominantly people with few marketable skills outside the kitchen.  There’s nowhere I could work at my salary level with my skill set.  All I know how to do is cook and manage a kitchen.

It’s not that kitchen people aren’t smart, it’s that so many of us commit to the restaurant life early and never develop other skills.  One of the reasons however that so many people commit early is that it’s a place where people who drink hard, use drugs, may have dropped out of school, and are occasionally acquainted with law enforcement personnel.  There’s a bond among that group, a group too often straddled with difficult upbringings, broken homes, low-income families, and/or a series of emotional problems.

Within that group I’ve continued to employ a lot of people who would otherwise be fired from any other job.  It’s hard getting a solid and reliable dishwasher or line cook.  So, rather than churn through cooks and dishdogs I’ve often put up with some crap.

The other reason Dominic the chef often put up with the misgivings of many dishwashers, cooks, and even sous chefs is that Dominic the person is a human being with feelings for others.  I’ve often tried to accommodate the shortcomings of employees because I’ve looked at their lives with empathy and perhaps a bit of sympathy.  I’ve always looked at others and been able to put myself in their shoes either through imagination or even through experience.

It’s difficult when you have control over whether someone has a job or not.  Knowing that putting someone out of work may cause hardship on top of an already difficult life just ain’t easy.  I’ve always considered the person’s life I’m dealing with when making decisions at work as it relates to my subordinates.

Writing on this subject was prompted by a dilemma I have been wrestling with.  See, I have been wanting to replace one of my kitchen staff.  The problem was that another employee depended on him for a ride to work.  So, my quandary was do I put up with someone who didn’t meld with my style in order to keep a guy I liked or do I risk losing him if I let the other person go.  The guy I didn’t want to lose necessarily would find a bit of hardship in unemployment.  Dominic the person was being patient while Dominic the Chef knew what was best.  The bottom line is that my loyalty is to my employer, to myself, to my coworkers, and to our customers.  I try to provide a great work environment and treat my crew with respect and understanding, but was recently reminded that how everyone gets to work in the long-term is not my responsibility.

As it turned out, the individual who need to go decided that Monday would be his last shift and the time to leave was as service was beginning. Unfortunately, or so I thought it was unfortunate at the time, the other individual decided he should go with him for the ride.  My advice is that if you’re going to follow someone, make sure it’s someone on the right path before you set out.  Your mentor should have a record of success that you’d like to mimic in your own style.  Best wishes, and I sincerely hope both of you find your way in life.

Yesterday I started training my new sous chef, a quality individual that I’ve worked with before.  Also my new garde manger, who has tons of promise and an actual desire to work.  She’s going to be a star.

I typically have plan B in place for most situations.

Such is life in the restaurant business.

Have a great day.  Both Dominics are looking forward to a quiet, neat, and professional kitchen.


I Sometimes Wish We Chefs Weren’t So Cool

If chefs weren’t so cool, we’d have better food.

When I was eight years old I got cooking equipment for Christmas.  Not kid’s toys, but real kitchen utensils, pots, and pans.  I had decided very early in life that I wanted to be a chef and  decided late in life that I would actually be a chef.

When I was eight I had no idea what becoming a chef meant, what it entailed, and how to perform as a chef.  Of course, there aren’t too many eight-year-olds with dreams of becoming something who have much of a clue what’s involved with getting to their goal.

I really didn’t find out what becoming a chef required until I was 35.  No, it didn’t take me that long in the business to finally figure it out.  Aside from a spring semester and summer away from school working at Mike’s Pizza Adobe in Schenectady, I did not work in a restaurant until my mid-thirties.

When I was eight, when I was getting to the end of high school, or even when I was working my first kitchen job with the strong encouragement from the Dean of Academic Affairs at Siena, becoming a chef was not only misunderstood, it was seen as a waste life of by some people very close to me.  I returned to Siena for the my junior year of cross country with some “administrative help” and immediately decided I wanted to go to The Culinary Institute instead.  I was discouraged from throwing away my education to go sling hash.  That was the climate in the early eighties.  Being a cook just wasn’t cool back then.

I wanted to be a chef for the right reasons.  I had a real curiosity and love for food and really liked cooking despite not being exposed to the culinary world and its treasures as a kid.

Today it seems that too many cooks who consider themselves chefs want to be chefs for the wrong reasons.  Thanks to the Food Network and other entertainment and social media outlets that followed, we’re now in an era where too many young men and women want to be chefs as an easy way to become stars.

The problem is they’re not learning how to cook at a fundamental level.  Learning to cook is not their main concern.  Learning to cook cool dishes with cool ingredients is their main concern.

Some cooks know how to cook.  Some cooks know how to cook what they know how to cook.

What’s the difference?  Well, once you develop good cooking techniques and habits, the ingredients become almost irrelevant.  What I mean by that is that a good cook should be able to switch ingredients in and out of one technique without relearning a new cooking method.

In recent years I’ve run into too many cooks who learn to make specific dishes in various restaurants or they develop dishes on their own and stick with them because they know how to make them.  Ask them to make a different dish using the same techniques and it’s like starting from scratch.  Why?  Because cooks aren’t learning basic cooking methods first.

If I teach a cook how to pan roast an airline chicken breast, he or she should then have a pretty good idea how to pan roast a lamb rack or veal chop.  The method is the same even as we switch out the protein and spice profile.

I don’t know why culinary programs or chefs with new cooks aren’t teaching this, but it’s time they started.  Better yet, it’s time many young (and not so young) cooks stop trying to be cool, stop trying to get on Chopped, and stop trying to become social media stars.  Learn to cook first, learn to work in a professional kitchen, and pay attention to your profession rather than wanting the profession to pay attention to you.


This is a quick word or two prompted by this morning’s post on Daniel Berman’s excellent FUSSYlittleBLOG where he talks about food allergies and restaurants.  I’m always happy to see someone other than myself tackle the issue because it’s a real concern of mine on several levels.

I know I’ve talked about allergies on chefsday but I have not done a post dedicated to them.

Here is the comment I left on Daniel’s blog post: “This is an important subject to me for two reasons. First and foremost is that my seven-year-old daughter has a severe dairy allergy that is life-threatening. She had to have an Epipen once when an apple orchard made it very clear that their “homemade” cider donuts were dairy-free. Since they were apparently homemade we trusted them. The day after the incident my wife called to report the issue and they in fact were made with a mix that contains whey. This is a case when the customer was honest and the vendor was not.”
“As a chef who has had to deal with a real allergy I know what can happen when someone ingests something they shouldn’t. In my kitchen we take allergies very seriously and do everything we can to accommodate them. We change utensils, we are careful in our methods, and in our plating. It’s disheartening when a server reports back that the same customer with the allergy is sharing food with dining companions that contains the reported allergen. It happens more often than you’d think.
These scenarios have caused me to be skeptical. My wife and I don’t trust food vendors, and I don’t trust customers. While honesty may be the best policy, it’s not the common policy. It’s too bad because someones life could depend on it.”

Don’t stop here, read his post as well.  It’s good and it’s important.

If you have an allergy tell me, I’ll make sure you’re safe.  If you don’t like something, tell me, I’ll eliminate it as best I can without having to bring the kitchen to a halt.  Remember, we want to cater to your likes and dislikes.  Also remember, there are other customers who need to be served and the attention needlessly focused on you can take away from their experience.

Have some dignity, don’t be selfish, and be honest.

We’re Different Than Nine To Fivers

For those of you who may be confused:  This is not a food blog.  This blog is about the thoughts, experiences, memories, victories and failures, and world view of an irrational, recovering depressive chef with a fair amount of anxiety that battles alcohol misuse and demons while trying to maintain a family and restaurant kitchen.  While I mostly talk about food, restaurants and kitchen life I also talk about my life which is often affected by working in an industry full of misfits and socially unacceptable individuals.

I have little interest in food blogging.  I thought I did once, but I don’t.  Sharing recipes is not my thing.  I work hard to develop recipes and plates so I’m not about to give them away. Perhaps it’s time for this old dog to get paid. You want a recipe? Google it.

I could try to add reviews to this goofy little blog, but I actually work in the restaurant business and don’t get to go out to dinner that often. It would be refreshing to have more actual culinary-minded writers doing reviews however.

This is a great commentary on on food blogger, The Food Babe.  Just because someone writes about a subject doesn’t mean they know what the Hell they’re talking about.  Heck, I’m not even sure I know what I’m talking about half the time and I know what I’m talking about.

Life in the restaurant business, especially for those of us who work for the dinner crowd is a life that many nine-to-fivers simply do not understand nor do many empathise with.  Our world is on a schedule that often conflicts with the real world and the people we associate with are either the other square pegs or those who don’t realize it’s time to go home.

What seems to be a productive time for many nine to five conformists is the part of the day when we can fit in our leisure time, enjoyable activities, or hobbies since our evenings are spent at our jobs. When most people are enjoying themselves we’re working, so don’t judge us if we spend time enjoying ourselves when you’re working.

Of course, I use conformist in the most affectionate way possible.  Many of us want to be regular people.

If you call in sick to many jobs not much changes. If you call in sick from your kitchen job your co-workers will have to work much harder.

Nine to Fivers sit at their desks and buy tickets to plays. concerts, and ballgames without much regard for their jobs.  We see events and often wish we could go.

Kitchen jobs attract people who cannot sit in chairs (bar stools excluded) for too long, cannot be confined to a desk, and often lack the attention span to do jobs that take all day.

People are often jealous of my wife because she’s married to a chef and must eat great meals all the time.  Uummm, where do you think her husband is at dinner time?

Chefs are plumbers, dishwashers, carpenters, therapists, bail bondsman, taxi services, janitors, career counselors, first aid specialists, customer relations experts, financial planners, students, teachers, human resource managers, referees, scavengers, party planners, delivery drivers, surrogate parents, and anything else that needs doing.

There are three seats in a row open at a bar.  A guy comes in alone and sits in the middle seat pretty much rendering the other two seats useless.  Is he?  (a) clueless  (b) socially awkward (c) a self-absorbed asshole

You need just the right mix of fear and bravery to survive.

I often hold grudges too long.

Don’t get ruffled when we don’t answer your 7 pm text until 9:30.

Turnt, dank, and bae, are understood while they’re, their and there are not.

The cashier, I’m sorry. The customer service representative at the  Hannaford’s after a slightly difficult customer transaction confided to me that she hates her job.

All purpose flour isn’t.

I was thinking of opening a cakery but then I realized that cakery isn’t a word.

The list of people you judge should include yourself.

Here’s the scene:  Tate’s sitting on the toilet, and Stella locks the door and closes it on him.  Enter Dad:

“Tate, can you wipe your tush and unlock the door?”

“No, there’s no more toilet paper.”


It’s more difficult to install a door knob assembly than it is to remove one.

Blamestorming:  Time figuring out who to blame for a problem rather than finding a solution.

I certainly don’t begrudge day people their life-style, but I wish you could all understand us a little more.  We cannot make social plans easily, we miss many events, we are tired all the time, we don’t always eat well, and we tend to socialize after-hours when bars are the only thing open.  We don’t live on a predictable, easy to manage schedule. Bear with us, and we’ll bear with you.