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Started By
Message
A Chef's Perspective
Posted on 3/21/15 at 2:10 am
Posted on 3/21/15 at 2:10 am
Hi everyone.
A few things first;
I am the chef/co-owner of La Boca & soon to open Primitivo.
I have held every position in this business from dishwasher to host. I love doing what I do & wouldn't trade it for the world.
This opening post will be a sort of manifesto & I hope it won't ramble on too long.
I've never been to this site since recently & am pretty ennamored with the love that is given to Boca.
Thank you.
This is not a rant but a justification; the restaurant business is tough, tougher than a lot of other things one could choose to do. I like to think the restaurant biz chooses you and then you in turn accept and choose it. Only once you've accepted this does your journey begin.
At the top of the food chain is praise, press & perhaps fortune, but on every rung of the ladder, even at the top, is criticism, doubt & threat of failure.
Yeah, I comma splice, who cares.
The restaurant biz is criticized & praised like no other; forget to fill the toilet paper roll, "your place sucks", make a good soup, get on TV.
I don't read reviews of my place, never will.
15 years ago you'd get a letter in the mail once every few months.
10 years ago you'd get an email every other week.
For years(when I was a GM of a restaurant) the negatives were brought to me.
Only the negatives.
Today - every couple of hours you could be hit with complaints about what you did or didn't do. Could you imagine being the mgr. of any biz dealing with this?
Today's impulse based system of criticism is flawed. Used to be you had to invest some time & effort into waging your opinion, and then it was a private conversation between you and the proprietor. Now it's as if people tend to think their opinion has some sort of value because it can be published. Your opinion should matter; to your circle of friends & acquaintances & to whom it's directed at, not the world.
I want to flip the script a bit.
Let's field questions about the restaurant biz in general. Let's understand why something is or isn't done the way we like before we publish a reasoning for dislike.
I'd love to see discussion of strategy of the inner workings of a restaurant, it's a helluva lot more exciting than whatever goes on at Old Navy.
I emplore you, ask and I'll answer.
I have never nor will ever respond to criticism of my own place. We do our best and I'll stand by that.
If you want to troll this thread or any other that I'm involved in, that's your choice.
Don't expect me to answer between the hours of 5-10, as I'm busy for dinner service.
Thank you
Jared Ralls
A few things first;
I am the chef/co-owner of La Boca & soon to open Primitivo.
I have held every position in this business from dishwasher to host. I love doing what I do & wouldn't trade it for the world.
This opening post will be a sort of manifesto & I hope it won't ramble on too long.
I've never been to this site since recently & am pretty ennamored with the love that is given to Boca.
Thank you.
This is not a rant but a justification; the restaurant business is tough, tougher than a lot of other things one could choose to do. I like to think the restaurant biz chooses you and then you in turn accept and choose it. Only once you've accepted this does your journey begin.
At the top of the food chain is praise, press & perhaps fortune, but on every rung of the ladder, even at the top, is criticism, doubt & threat of failure.
Yeah, I comma splice, who cares.
The restaurant biz is criticized & praised like no other; forget to fill the toilet paper roll, "your place sucks", make a good soup, get on TV.
I don't read reviews of my place, never will.
15 years ago you'd get a letter in the mail once every few months.
10 years ago you'd get an email every other week.
For years(when I was a GM of a restaurant) the negatives were brought to me.
Only the negatives.
Today - every couple of hours you could be hit with complaints about what you did or didn't do. Could you imagine being the mgr. of any biz dealing with this?
Today's impulse based system of criticism is flawed. Used to be you had to invest some time & effort into waging your opinion, and then it was a private conversation between you and the proprietor. Now it's as if people tend to think their opinion has some sort of value because it can be published. Your opinion should matter; to your circle of friends & acquaintances & to whom it's directed at, not the world.
I want to flip the script a bit.
Let's field questions about the restaurant biz in general. Let's understand why something is or isn't done the way we like before we publish a reasoning for dislike.
I'd love to see discussion of strategy of the inner workings of a restaurant, it's a helluva lot more exciting than whatever goes on at Old Navy.
I emplore you, ask and I'll answer.
I have never nor will ever respond to criticism of my own place. We do our best and I'll stand by that.
If you want to troll this thread or any other that I'm involved in, that's your choice.
Don't expect me to answer between the hours of 5-10, as I'm busy for dinner service.
Thank you
Jared Ralls
Posted on 3/21/15 at 2:37 am to BocaJared
Your restaurant is widely praised on this site. You seem by all accounts to be running a good operation that is well respected by those from around the "food" spectrum. I implore you...for your sake do not continue down this road on this website and in this fashion. You seem to have gotten some gusto from the Sammich thread. Get a new account and post anonymously, state your real opinions, and enjoy yourself. You really don't want to engage in the back and forth on these types of forums in your business/personal "persona". One guy on this site does it in the very best way possible(very good poster from TJ Ribs I believe). I would check out of few of his posts before venturing forth. Just saying and good luck to you sir.
Posted on 3/21/15 at 2:37 am to BocaJared
First
ETA: frick! That guy must've posted literally seconds before me
This spot for sale for $5
ETA: frick! That guy must've posted literally seconds before me
This spot for sale for $5
This post was edited on 3/21/15 at 3:36 pm
Posted on 3/21/15 at 2:41 am to BigAppleTiger
quote:
Your restaurant is widely praised on this site. You seem by all accounts to be running a good operation that is well respected by those from around the "food" spectrum. I implore you...for your sake do not continue down this road on this website and in this fashion. You seem to have gotten some gusto from the Sammich thread. Get a new account and post anonymously, state your real opinions, and enjoy yourself. You really don't want to engage in the back and forth on these types of forums in your business/personal "persona". One guy on this site does it in the very best way possible(very good poster from TJ Ribs I believe). I would check out of few of his posts before venturing forth. Just saying and good luck to you sir.
I agree with this
Posted on 3/21/15 at 2:49 am to BigAppleTiger
Anonymously, no. Never. I have nothing to hide. I understand the trepidation to do so, but as I said; I won't respond to criticism. I have extremely thick skin & patience.
Posted on 3/21/15 at 2:55 am to BocaJared
Buckle up buttercup. Good luck to you here. I've got to get to your restaurant. Heard too many good things from people I know and trust that rave. Looking forward to it.
Posted on 3/21/15 at 3:00 am to BigAppleTiger
What's the harm in being honest & being myself?
Posted on 3/21/15 at 3:05 am to BocaJared
quote:
What's the harm in being honest & being myself?
Utterly dependent on your emotional intelligence, and the way in which you engage others. Your initial post seemed a bit "gauntletly" if you will allow me to Joss Whedonize it. As long you as you consider your business and those who depend upon it first and foremost in your posting you should have no problem.
This post was edited on 3/21/15 at 9:51 pm
Posted on 3/21/15 at 3:12 am to BocaJared
quote:
What's the harm in being honest & being myself?
The thing is TD is a pretty much an anonymous board so you will be in the minority. Many here hide behind that anonymity with many being quite childish and harsh.
It can be a fun place though. Welcome. I look forward to reading your contributions to the food board.
Posted on 3/21/15 at 3:14 am to BocaJared
quote:
BocaJared
I have also been in the business for many years. I've have been posting and reading this site for a long time. If you don't like reading criticism of you place outside of TD.com now, you are opening Pandora's box. Some of the posters here are have a lot to offer, some are complete idiots that think they can run your business after exactly zero days in the restaurant business. They are the same people that wont ask to speak to you if they have a bad experience in your restaurant, but will give a bad Yelp review 35 seconds after walking out of the door.
I currently run a Brennan's owned restaurant. This site keeps me coming back for mostly the entertainment, not bc I think it can help my business or career. I wish you luck on your TD quest, the dummies will be along soon.
Posted on 3/21/15 at 3:22 am to EMILIO
Funny & informative.
Thank you.
I think there is value in this board & it's posters, not solely from a business advantage prospect but from a positive interaction.
In my brief research here there are many informed posters; some anonymous, some not. That's OK.
Thank you.
I think there is value in this board & it's posters, not solely from a business advantage prospect but from a positive interaction.
In my brief research here there are many informed posters; some anonymous, some not. That's OK.
Posted on 3/21/15 at 3:29 am to BocaJared
Are you guys still affiliated with Adolpho?
Posted on 3/21/15 at 3:32 am to EMILIO
Adolfo is my biz partner in Boca & Primitivo.
He also is owner of High Hat & Ancora on Freret St.
He also is owner of High Hat & Ancora on Freret St.
Posted on 3/21/15 at 3:33 am to Who Me
quote:
The thing is TD is a pretty much an anonymous board so you will be in the minority. Many here hide behind that anonymity with many being quite childish and harsh.
You will find less of this on the F&D board than on some of the others, but that type of behavior certainly still exists here. If you are truly able to ignore the trolls and the criticism, either fair or unfair, then your identity being known may never be an issue. I would also advise against engaging in any petty back and forth... After all, they'll maintain their anonymity behind a monitor and keyboard, but you're the face of a successful business with plenty of people counting on you. Good luck.
Posted on 3/21/15 at 3:40 am to Yat27
This is precisely why I chose to create an account unanimously. It's more important to me to be open and honest about what we do than an ego on a forum.
Posted on 3/21/15 at 3:55 am to BocaJared
I don't claim to be a restaurant connoisseur. I really enjoy food though and I appreciate businesses that are well ran.
I could never make it in the restaurant business though. People are picky and there are too many cheap arse people that always want something for nothing.
I could never make it in the restaurant business though. People are picky and there are too many cheap arse people that always want something for nothing.
This post was edited on 3/21/15 at 3:56 am
Posted on 3/21/15 at 4:55 am to BocaJared
quote:
Posted by BocaJared
Welcome to the board. My only suggestion to you is not to get emotionally involved in any responses. Most people here try to provoke responses with over the top declarations and don't realize that it could have real world consequences.
Take the guys posing as Chef Rob just to have kicks for himself. It is funny, but this site brings out the worst in what the internet has to offer.
Also, some people will be hitting you up for comps.
Posted on 3/21/15 at 5:24 am to BocaJared
Hi. Welcome! Good post. I think you'll do fine here. You'll bring some great knowledge and people will most likely believe you.
Only part of your post I take issue with is this...
Again, I think it's great you decided to post. Look forward to your insight.
P.S. Can I get a free steak?
Only part of your post I take issue with is this...
quote:Who is this directed towards? All of us here in this board? Bloggers? Yelp reviewers? Everyone?
Your opinion should matter; to your circle of friends & acquaintances & to whom it's directed at, not the world.
Again, I think it's great you decided to post. Look forward to your insight.
P.S. Can I get a free steak?
Posted on 3/21/15 at 6:31 am to BocaJared
I thoroughly enjoy La Boca and it is one of my favorite spots in the city. With that said, please heed the advice in the first post. Don't go down this road.
Posted on 3/21/15 at 7:06 am to BocaJared
Only been once and had your hanger steak. Very nice.
Are you from Argentina or how did you come up with Argentine menu?
Do you make in house chorizo and if so tell me how.
My Argentine friends bring me and have taught me chimichurri. It only has oregano and parsley and according to them using mint or cilantro is not authentic. True or False
How do you make a chicken stock?
How often do you change the toilet seats?
Do restaurants in New Orleans have night porters to clean the restaurant or do you stay late yourself?
How much and what do you local source?
Just off the top of my head.
Are you from Argentina or how did you come up with Argentine menu?
Do you make in house chorizo and if so tell me how.
My Argentine friends bring me and have taught me chimichurri. It only has oregano and parsley and according to them using mint or cilantro is not authentic. True or False
How do you make a chicken stock?
How often do you change the toilet seats?
Do restaurants in New Orleans have night porters to clean the restaurant or do you stay late yourself?
How much and what do you local source?
Just off the top of my head.
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