Game Seven and Other Stuff

As I sat and watched game seven of the World Series I typed whatever random thoughts hopped into my dysfunctional mind.

I really do try to be nice to everyone until they prove to me that they don’t deserve it.  Some people present early evidence.

Just the sight of Joe Buck irritates me.

I really need to update the about section of this blog.  That then me isn’t the now me.

Too often chefs and restaurants in Saratoga are limited by the shallow labor pool as a result of too many restaurants, and too many mediocre restaurants that produce poorly trained cooks.

We all have issues, I clearly have issues, and our industry has issues which gives many of us issues.

Video has finally been charged with murder in the death of the radio star

Every year people seem shocked that Christmas is coming so soon.

John Besh

Sexual harassment is huge in the restaurant industry, from the top down to the bottom up.

Do we really have 50 essential restaurants in the Capital Region? Not really, I’m thinking 20 at very most. Perhaps we have 50 individuals important to the local restaurant/food scene. Off the top of my head while watching baseball: Steve Barnes, Eric Paul, Dominick Purnomo, Bob Lee, Paul Mccullough, Rob Handel, Angelo Mazzone, Joe Armstrong, Vic Christopher, Daniel Berman, David Gardell, Dimitrios Menagias, Yono, Eric Guenther, Jim Rua, Greg Kern, SCCC, Jonathan Stewart, Michael Mastrantouno, Donna Purnomo.  There are more, and I know I’ve overlooked many and there are those that I’m just not aware of.  Help me out, who’s on your list that I’ve not included?

We need more cooks and fewer Executive chefs.

We need more owners that understand the difference between a Chef and an Executive chef.

Truth be told, I’m not sure I’ve ever actually been an Executive chef.

I recently read an ad for an Executive Chef’s position (for a local independent brand) that oversees 4 units.  The pay was listed at 45K.

Low pay is a big issue in our business, from top to bottom.

When the last restaurant you worked in still uses photos of your work for new posts on Facebook

I look forward to hanging out by the sauna at Crossgates Mall in my bathrobe while eating BBQ flatbread

Filling large take-out orders is not what I’d consider catering.  Apparently Chipotle does catering.

Jenn and I need to get to 15 Church sooner than later.

Joe Buck certainly can beat a topic to death.

Stop bastardizing carbonara.  If what you’ve made is not carbonara, call it something else.

English is many people’s 2nd language, even when it’s their only language.

I’m going to start on two new projects next week.  One is outlining a mentoring program where us old experienced chefs can help out young cooks on their way up.  I really think we need this.  Message me on Facebook if you think it’s something you’d like to be a part of.  Sometimes people just need someone to talk to with all the things we deal with in the industry.

Saying penne pasta is like saying apple fruit.

Putting the ball in play is also important in baseball.  Kind of important in life too.

I don’t need the shit that goes along with all the shit.  I have no intention of being over-dependent on the labor pool in my future endeavors.

Congratulations to the Houston Colt .45’s.

Welcome back to Boston, Alex Cora.

I generally dislike running specials out of my kitchen unless I’m gauging a dish for a new menu.

There are typically three kinds of specials: “we’ve got some surplus product” or “use this up before it goes bad.”  That’s the reason I don’t order specials, I don’t want your “about to turn product.”  There’s the owner that simply likes specials, they want one app, one entrée, and one dessert every day. I hate that, it breeds poorly thought out dishes.  Finally, there’s the “trying a dish for an upcoming menu to get some feedback and test the execution in the kitchen.”  I don’t mind that one as much since it’s likely something the chef has been putting some thought into rather than simply cleaning out the cooler.

I once saw cream of cheese soup on a specials board.  That’s what happens when you force it.

Very recently a special called NY Strip Parmesan:  NY strip grilled to order, finished with marinara and melted cheddar cheese served over penne pasta.

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Snippets and a Sysco Matter

I think the difference between a drunk and someone who likes to drink is that the person who likes to drink knows why they may not feel well, the drunk has no clue.

My favorite dogs are the Beagle and the Border Collie.

Social media is a great place for folks to display their ignorance if they so choose.

It’s also a great place for the misinformed to share their information with other misinformed individuals.

Pro tip: If the chef is drinking Gatorade diluted with water, then make sure you choose another color of Gatorade to mix with your vodka while at work. That way the chef doesn’t pick up the wrong bottle.

The president of Sysco-Albany came to visit me a few days ago because one of the restaurants I’m doing some consulting work for has ended a 20 year relationship with them.  The kitchen manager had expressed a dissatisfaction with the level of service and asked me what a good alternative would be.  I’ve always been a fan of sales rep, Mark McNary, who now works for Performance Food Group so I gave him a call, he set up the account in a day, and the restaurant saw its first delivery the next afternoon.

The president of Sysco asked me why I don’t like Sysco.  I said, “Because the president of Sysco doesn’t know enough not to drop in unannounced to see the chef during dinner service.”

I have been invited by the president of Sysco to visit their facility in Halfmoon to see their operation, their quality, fresh produce, seafood, and meat programs.  I’ll take him up on the offer, and I have no doubt I’ll see some great things because they actually have a lot of great products and terrific resources.

The issue is that while Sysco tells me they’re trying to be more product driven, what they don’t seem to realize is that chefs that use great products are generally better chefs that are busy producing and have very little time to deal with minimal service. Chefs who use prepared ingredients don’t need the same level of service and have more time to hold a clipboard and do their own legwork.

I’m working with a guy now who considers himself a kitchen manager.  When I get done with him we’ll call him chef.

My wife says I should work for Sysco because they could use a guy like me.  I’m not sure I’d fit in, I can be kind of a jerk.

Jerks often get results.

I’ll be doing another Friday Night Cookout  at The Cheese Traveler on the 29th of July.  Argentina will be my muse, and you can expect some handmade sausages made with meats from local farms including Tilldale Farm in Hoosic. Having done a couple of them now I feel like I’m comfortable with the venue and you can expect this one to be especially good.

I like to see chefs write seasonal menus, take advantage of what’s fresh, make an effort, cultivate learning in their staff, work clean, take chances, know their venue and clientele,  focus on their kitchen, show interest in the entire restaurant, know their strengths, know their weaknesses, eat a Big Mac on occasion, and drink after hours. I like a lot of other qualities too.

One of the restaurants I’m working with in a consulting role is The Side Room located in The Inn at Saratoga.  I have spent a great deal of time there over the six weeks and can tell you it’s a great place to be.  Well, a very nice position has opened up in the kitchen and if you’re a dedicated line cook with a love of food and would to take on a leadership role, or you know someone looking to take the next step in their culinary career, then let me know in the comment section.

Shameless plug: The Yawning Duck

Some of the people and places that have shaped the current food culture in the Capital Region.  I’m thinking Stewart’s, The Purnomo family, Sysco, Adventure in Food Trading Co., McDonald’s, Steve Barnes, Ric Orlando, Jim Rua, Angelo Mazzone, Italian restaurants, Daniel Berman,  Jaime Ortiz, Vic Christopher and Heather LaVine, Wal-Mart, Gordon Ramsey, The Food Network.  Who am I missing?