all Work all Play

The microscopic attention we get in todays day and age about the culinary arts are a huge positive. It has produced a fuller understanding of food, cooking and the environment for one. The execution of service and thought that goes into our loyal customers and potential new ones are ever heightened. We have become more aware then ever of the changes that happen in our industry, the quick technologies that embetter our work and also the experience of our guests.

As you may now know I’ve been in this industry for a while now. At times I am at odds with it, do I want to quit? Have I already quit? Yes, a couple of times so far, but never for too long, it always creeps back up on me. As I have mentioned before this is me, this is what I know and what I truly believe I’m good at doing, cooking. Tiring at times, finding motivation to make food for people whom often don't appreciate it in todays day and age. Knowing how to edit 23 ‘selfies’ in 2 minutes, yet wouldn't nor couldn't for the life of them be able to properly cook an egg.  All the allergies the dietary restrictions, the blatant disrespect for our profession. I find this especially relevant in the United States and feel that this stems from a delusional state of materialistic mindlessness this country has. Its harsh I know. Not wanting to come off as unappreciative about all the attention that the food industry gets yet, there is no fair check and balance approach to eating out at a finer dining level. This I believe has done a lot of damage to the restaurants, its owners, cooks and chefs on a physiological level. We are daily being graded and judged by what we do as a job, this impart pushes the chefs, cooks and in a whole the industry forward because it is always under such scrutiny which is a very positive idea but, where are all these opinions coming from?  Well respected news papers, magazines and online social platforms? As we've seen recently with the way they are ‘rating’ restaurants half of it is all PR stunts orchestrated often by ourselves as restaurants and chefs almost as a last attempt to draw a line in the sand for any misconstrued conceptions of our brands and beliefs…I will admit we bare part of the blame. But, a one michelin star noodle shack in Asia is to fucking far.

So how about the vegan with a ‘foodie’ blog eating, dissecting, judging and rating a restaurant that serves meat on the regular, now you've giving your two cents on the establishment you've dined at and are ripping them a new one because they didn't help you find, or further more make a vegan dish for you that can’t be found anywhere near the menu that was placed in front of you that evening. Listen, I can speak for most chefs we respect your choice to be vegan, vegetarian or other causes for your dietary requirements. Most establishments are ready and able to whip up something delicious and nourishing for you, so that you may also have an enjoyable experience. Do not however expect me to respect you after you shit all over an establishment because you where dissatisfied with a pile of steamed kale from a restaurant thats known to sell all things pork. Take a step back, think before you speak or worse, whine online. I do not walk into a wonderful vegan-gluten free restaurant in Brooklyn ( Sun in Bloom ) or Boston ( True Bistro ) and ask them, nor expect them to make me foie gras with 3 sliced of brioche toast… and then complain about it once they cant fulfill my needs and desires. Its absurd. You may say ‘there aren't many (good) places to eat with these type of food necessities’ I understand this but, we are working on it, we are evolving as cooks, chefs, and restaurants as well ( Jean-George is opening ABC-V soon, Equinox’s vegan tasting in Washington DC requested by Chef Todd Gray’s wife is superb. Chef Carmellinis vegetable forward Little Park, extravagant vegetarian tasting menus at Del Posto, and winners such as Dirt Candy and Avant Garden in NYC to name a few). This is for most of us cooks a newer approach as well. Remember this is our job, it is our lively hood. We are here to nourish you. Body, mind and soul. Most of us went to school and are trained to do this and if not, have been working and learning for many years, please respect that. We don't have a customer desk we have a host stand. We aren't your servants don't treat us as such, we are only of service to you. 

As guests of a restaurant you are not ‘always right’ I personally despise anyone who says that in our industry. Yes I know we are running a business trying to make money… the first thing anyone ever brings up for debate but dining out isn't what it used to be and to say ‘yes’ to every potential customer is beyond me. Strategize, come up with a solid business plan and realize that you need to hone in on what type of client and food you want to work with. Stick with what you believe in, and the goals of the restaurant before it opens or when it first had opened. Establishments such as these are often tried and true, staying open for business years longer then others because there is a shared belief of goals, from the waiter to the cook, and the client. 

Lets have a more open conversation. This is just my quick two cents as well, and often I'm speaking from a disheartened point of view as a cook. Yes I could be wrong, no I don't need a hug. But, next time a thank you for accommodating your needs, other than a unvalidated, anonymous online review to ruin my night would be better appreciated. 

And a glass of wine.