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Started By
Message
re: A Chef's Perspective
Posted on 3/24/15 at 8:30 am to Oenophile Brah
Posted on 3/24/15 at 8:30 am to Oenophile Brah
obrah gonna obrah
0
Posted on 3/24/15 at 8:31 am to Oenophile Brah
quote:
I never disagreed
But you asked this
quote:
Chef- what do you think of the success of the current trend (which you are a part of) of local restaurant "empires"? It seems that the majority of new (successful) restaurants in NOLA are under the Besh, Link, Garcia umbrella. While I enjoy most, if not all, of the new places I have tried, I feel this may turn off up-and-coming chef's from opening their own places or even moving to this market
Chef responds with
quote:
Actually quite the opposite has happened since Katrina. Lots of youngish new talent has taken over certain pockets of the city.
Then all of a sudden you agree
quote:
I completely agree with your assessment of the post-katrina and even recent time frames
So what is the trend Obrah in this post K New Orleans ? Empires as you put it ? Or new youngish talent chefs as the Chef mentioned ?
Posted on 3/24/15 at 8:39 am to Oenophile Brah
quote:
I would prefer something else on Magazine St
Well me too, but lets not forget they opened up in a building that was formally and was built to be a Popeyes. Its not like Casamento's got ran out of town by the burrito empire.
For the record I live walking to Izzo's and have not been there yet. However I rarely went to the Popeyes. One good thing to come out of this is there are no longer Popeyes trash and chicken bones up and down the sidewalks in the area anymore. Seems Popeyes had an ignorant customer base that liked to litter.
Posted on 3/24/15 at 8:47 am to TigerWise
quote:
what do you think of the success of the current trend
I consider current a little more recent then "Post-Katrina".
The last couple of years we've seen Borgne, Pizza Domenica, Shaya, Johnny Sanchez, Peche, High Hat, Ancora, and soon to be Primitivo all under 3 Chef's umbrella. I'm sure I forgot a few. That's a significant consolidation of the market. Yes, all have their own chef, but ownership determines what kind of food will be created.
While the current King Makers of the NOLA food scene have proven nothing like the Brennan's (Thank God), the fear is they could grow conservative.
You seemed to have missed the end of my last post stating that future development is my concern.
Posted on 3/24/15 at 8:54 am to Oenophile Brah
My apologies I haven't had my Irish coffee yet. I read it as you agreed with the Chef on Post K and recent times.
quote:
I completely agree with your assessment of the post-katrina and even recent time frames
Posted on 3/24/15 at 8:58 am to Oenophile Brah
Come on O Brah this is really a stretch. Seems like you have a solution in search of a problem. The Nola food scene is the best right now it's probably been in the history of the city. For every Besh / Garcia / Link place there's more new restaurants popping up. Just look at what is happening in the Bywater. You've got Root + Square Root pushing the envelope. Revolution, while Folse, is a superb restaurant. I think you are being a bit paranoid.
I do agree with you on the point regarding ethnic restaurants. But to me that's not a problem as much as it is yet another big opportunity for even more growth of the culinary scene in New Orleans.
I do agree with you on the point regarding ethnic restaurants. But to me that's not a problem as much as it is yet another big opportunity for even more growth of the culinary scene in New Orleans.
Posted on 3/24/15 at 8:58 am to TigerWise
quote:
My apologies I haven't had my Irish coffee yet. I read it as you agreed with the Chef on Post K and recent times.
I RA'd, it seems VOR hacked your account.
Posted on 3/24/15 at 9:01 am to Oenophile Brah
Posted on 3/24/15 at 9:04 am to GynoSandberg
quote:
Can you touch on the heirarchy of your restaurant(s)? Obviously the owner is at the top, but do you have a GM? A few managers? Etc
Me
FOH
GM
asst mgr
BOH
chef
Sous chef
Posted on 3/24/15 at 9:16 am to SUB
quote:
understanding the potential of anonymous reviews
Potentially written by misinformed, misguided, ill intentioned, the over-consumed(alcohol), sociopathic and/or someone who never even went to said business.
Are there honest well informed reviews out there?
Yep.
just like many of the posts in this board, it's hard to tell if someone is being sincere or employing their brand of sarcasm.
Posted on 3/24/15 at 9:18 am to AFistfulof$
quote:
So is primitivo similiar to those Brazilian steak house places where you are cooking multiple pieces of meat at once over a open flame but the customer chooses one particular cut? Love la boca, looking forward to trying your new place.
No.
More traditional.
Not a fan of Brazilian style
Posted on 3/24/15 at 9:18 am to BocaJared
quote:
heirarchy
quote:
Me
FOH
GM
asst mgr
BOH
chef
Sous chef
I always thought the dishwasher was on top.
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.
Posted on 3/24/15 at 9:27 am to Rohan2Reed
quote:
Come on O Brah this is really a stretch. Seems like you have a solution in search of a problem
I asked the guy's opinion of the current landscape. I didn't suggest the sky is falling.
My premise was eventually highjacked and distorted by the ususal suspects.
ETA: /ends highjack
This post was edited on 3/24/15 at 9:28 am
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 11:06 am to JustinTI
On wine...How do y'all feel when someone brings in their own wine? I'm not talking about a cheapskate bringing in 2 buck chuck, but a nice bottle.
I ask because I have a decent wine collection and will bring wine to dinner probably about one out of every three meals. If the wine list is available online, I always double check to make sure I'm not bringing a wine that is on the list, but it is usually not an issue since a lot of my wines are a somewhat less common (mailing list, etc.). I'll also always offer the server/somm a taste if they express interest in wine. And I of course have no problem paying the corkage - though if it is too high, it could affect my selection of restaurant. I'll also throw a little extra tip in for the service. That's kind of my personal policy to maintain good form.
I ask because I have a decent wine collection and will bring wine to dinner probably about one out of every three meals. If the wine list is available online, I always double check to make sure I'm not bringing a wine that is on the list, but it is usually not an issue since a lot of my wines are a somewhat less common (mailing list, etc.). I'll also always offer the server/somm a taste if they express interest in wine. And I of course have no problem paying the corkage - though if it is too high, it could affect my selection of restaurant. I'll also throw a little extra tip in for the service. That's kind of my personal policy to maintain good form.
Posted on 3/24/15 at 12:54 pm to JustinTI
quote:
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.
Love this question. I find the same thing. I love skirt steak and have posted pics on this board.
Posted on 3/24/15 at 1:09 pm to Oenophile Brah
quote:
I RA'd, it seems VOR hacked your account.
You're talking about someone who was able to post an avatar less than a week ago. I can barely hack weeds.
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