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re: A Chef's Perspective
Posted on 3/24/15 at 9:24 am to notiger1997
Posted on 3/24/15 at 9:24 am to notiger1997
quote:
Chef,
Are your beef suppliers giving you any indication when prices might start to come down? I'm sure it's tough on margins when beef prices stay high for so long.
Funny you ask.
Was talking with one of my suppliers yesterday and he told me he reads this board and was enjoying what I've been contributing.
Maybe he'll chime in.
I think they are here to stay. Americans never slowed down their beef consumption through this recession/drought & previous gas/corn price hikes. I think food prices in general are stabilized where they are as long as Cali recovers from drought.
4
Posted on 3/24/15 at 10:25 am to BocaJared
Apparently the cooking show thread has caused a stir in the FDB, would you give us a top 5 list of favorite cooking shows/chefs?
Posted on 3/24/15 at 10:46 am to BocaJared
Good thread...Love LaBoca.
The last time we went, my wife got the skirt steak and it was delicious. I have a little bit of a love/hate relationship with skirt steak when cooking at home. One will have great texture and flavor, then the next one will be chewy and dull...And it varies even when I cook with my immersion circulator, so it is not a result of inconsistent technique.
All meat can vary in quality, but skirt steak seems to be the most variable by far. Do you find that to be the case? If so, how do y'all deal with that in a restaurant setting where you need to be consistent.
The last time we went, my wife got the skirt steak and it was delicious. I have a little bit of a love/hate relationship with skirt steak when cooking at home. One will have great texture and flavor, then the next one will be chewy and dull...And it varies even when I cook with my immersion circulator, so it is not a result of inconsistent technique.
All meat can vary in quality, but skirt steak seems to be the most variable by far. Do you find that to be the case? If so, how do y'all deal with that in a restaurant setting where you need to be consistent.
Posted on 3/24/15 at 11:03 am to BocaJared
quote:
Was talking with one of my suppliers yesterday and he told me he reads this board and was enjoying what I've been contributing.
So, between me and you, how often do you shop around for your suppliers?
Seriously though... I know the margins for some of these distributors can be fairly small and they often work on volume. I've never really had to deal with high end product to where I felt like I couldn't find a similar product that I "had to have" somewhere else. Do you continually shop around for different sourcing or does your supplier keep it pretty honest with you? I won't tell him.
It's not uncommon for me to see invoicing from different places and see some guys getting completely hosed because they just don't keep continually checking their distributor to remain competitive and they don't think their "guy" would get over on them.
Just curious to how/why you choose your suppliers in a high end steak house.
Posted on 3/24/15 at 1:55 pm to BocaJared
Chef,
Came across this article today WashPost and would like to get your take on it. I think this quote sums it up well:
I find that New Orleans restaurant hospitality is usually top notch. Whether it is southern manners or our culture, FOH at most places, and not just higher end places, get it right. It may not always be JoAnn Clevenger level, but I often have an owner, GM, or chef check in during the meal to make sure everyone is satisfied. Sometimes it seems perfunctory, but most often it appears to be genuine.
Recently a friend told me that she was reviewing the condolence book following her father's funeral. It had been signed Ms. X, La Riviera; Mr. Y, Ruth's Chris; Mr. Z, Galatoires, etc. They were his preferred servers. If they hadn't identified themselves by restaurant name, the family would have not known who they were. While that goes beyond hospitality, I think it exemplifies what makes dining in New Orleans special.
Outstanding food will get a restaurant a couple of years, but when the hype fades, outstanding hospitality will get it decades.
Came across this article today WashPost and would like to get your take on it. I think this quote sums it up well:
quote:
The meal we provide is certainly important; it needs to live up to expectations. But more people go to restaurants for the complete experience. And nowadays, it’s harder to find a place where you are actually made to feel comfortable, made to feel special, almost at home.”
I find that New Orleans restaurant hospitality is usually top notch. Whether it is southern manners or our culture, FOH at most places, and not just higher end places, get it right. It may not always be JoAnn Clevenger level, but I often have an owner, GM, or chef check in during the meal to make sure everyone is satisfied. Sometimes it seems perfunctory, but most often it appears to be genuine.
Recently a friend told me that she was reviewing the condolence book following her father's funeral. It had been signed Ms. X, La Riviera; Mr. Y, Ruth's Chris; Mr. Z, Galatoires, etc. They were his preferred servers. If they hadn't identified themselves by restaurant name, the family would have not known who they were. While that goes beyond hospitality, I think it exemplifies what makes dining in New Orleans special.
Outstanding food will get a restaurant a couple of years, but when the hype fades, outstanding hospitality will get it decades.
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