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Message
re: A Chef's Perspective
Posted on 3/24/15 at 1:55 pm to BocaJared
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.
1
Posted on 3/24/15 at 4:02 pm to Epic Cajun
quote:
Was he the owner of the restaurant that has recently reopened?
Yup... you know Brian? Quite a piece of work!
Posted on 3/24/15 at 4:17 pm to Count Chocula
I know his son 
Posted on 3/24/15 at 4:20 pm to Epic Cajun
quote:Apple doesn't fall far from the tree!
I know his son
Posted on 3/24/15 at 5:19 pm to BocaJared
quote:
Potentially written by misinformed, misguided, ill intentioned, the over-consumed(alcohol), sociopathic and/or someone who never even went to said business.
dumbass is quicker to type.
Posted on 3/24/15 at 6:58 pm to burgeman
quote:
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?
don't really watch em.
growing up i watched Justin Wilson.
I like Alton Brown, informative.
Id rather watch food/restaurant documentaries
Posted on 3/24/15 at 7:02 pm to JustinTI
quote:
but skirt steak seems to be the most variable by far. Do you find that to be the case?
No. We get a good consistent product.
We trim it ourselves, leaving much more fat than what you find in the grocery.
Also - slow & low with the fat side up for 80% of the cooking process.
I mean really low heat.
We cook our ~say~ MedRare skirts for 15+ minutes on super low. flip for 2 minutes, then let rest(very important)
Finish on med heat for <1 minute per side
Posted on 3/24/15 at 7:06 pm to LSUAfro
quote:
So, between me and you, how often do you shop around for your suppliers?
On meat, not a lot.
Most of the cuts come from a specific ranch, so therefore, one supplier.
Produce is a pain though.
I shop quality first, sustainable supply second, price third.
At the end of the day it's the customer that pays the price, not me. I just have to find the right mix of steaks & prices to make it equitable.
Posted on 3/24/15 at 7:06 pm to BocaJared
quote:
Id rather watch food/restaurant documentaries
Speaking towards shows like Kitchen Nightmares?
Posted on 3/24/15 at 7:14 pm to fightin tigers
I don't think that's a documentary. That's reality food garbage.
I think he means maybe shows like the one David Chang did.
I think he means maybe shows like the one David Chang did.
Posted on 3/24/15 at 7:14 pm to JustinTI
LOVE THESE QUESTIONS!!!!
I've had everything brought in from an '85 La Tache to a 3liter box of wine(no joke).
If it's a special bottle(we can tell) I'll prob wave the corkage fee for a taste. If you stopped by Rouse's & bring in some Silver Oak or Kendall Jackson - you're gonna get charged.
Also, bring in a bottle then buy a bottle, corkage is waived.
These unwritten rules apply to most full service places.
We spend a lot of time sourcing the wine list, changing it up, keeping it fresh. When someone brings in their own wine it's as if all that effort is lost on that customer, at that moment.
---BUT---
if it's handled the way that you do it, you're doing it right.
quote:
How do y'all feel when someone brings in their own wine?
I've had everything brought in from an '85 La Tache to a 3liter box of wine(no joke).
If it's a special bottle(we can tell) I'll prob wave the corkage fee for a taste. If you stopped by Rouse's & bring in some Silver Oak or Kendall Jackson - you're gonna get charged.
Also, bring in a bottle then buy a bottle, corkage is waived.
These unwritten rules apply to most full service places.
We spend a lot of time sourcing the wine list, changing it up, keeping it fresh. When someone brings in their own wine it's as if all that effort is lost on that customer, at that moment.
---BUT---
if it's handled the way that you do it, you're doing it right.
Posted on 3/24/15 at 7:18 pm to JackTheStripper
quote:
don't think that's a documentary. That's reality food garbage.
That is what I was trying to figure out. Strictly documentary, or something about foods history with some quirkyness thrown in. Think it was Food Network that used to do "History of...." that were always entertaining.
Some of the BBC versions of Kitchen Nightmares were pretty good. The American version was drama to the hilt.
This post was edited on 3/24/15 at 7:18 pm
Posted on 3/24/15 at 7:23 pm to fightin tigers
Well those reality ones are dumb. David Changs Mind of a Chef was kinda reality, but you can tell it was serious.
The show Ramsey did that aired in the UK (best restaurant or something like that) was awesome. It was a tournament style competition. And he was really tame compared to his American shows.
The show Ramsey did that aired in the UK (best restaurant or something like that) was awesome. It was a tournament style competition. And he was really tame compared to his American shows.
This post was edited on 3/24/15 at 7:24 pm
Posted on 3/24/15 at 7:23 pm to rsb831
quote:
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's definitely cultural here to some degree, we have a history of being lazy metropolitans (or pretend to be).
Other cities get it right collectively as well, maybe we've rubbed off on them.
I'll say this about warm comforting service,
Here in NOLA, i expect it, in other cities i hope for it.
Posted on 3/24/15 at 7:25 pm to fightin tigers
quote:
Speaking towards shows like Kitchen Nightmares?
God no!!
The original Ramsey's Nightmares on BBC are good, the Fox version is, well....Fox
Posted on 3/24/15 at 7:29 pm to fightin tigers
quote:
That is what I was trying to figure out. Strictly documentary, or something about foods history with some quirkyness thrown in.
Jiro Dreams of Sushi
it's about passion & life, it's about a chef.
imdb link
Posted on 3/24/15 at 7:31 pm to BocaJared
quote:
Id rather watch food/restaurant documentaries
What are some of your favorites? I think mine is Somm.
Posted on 3/24/15 at 7:50 pm to BocaJared
Chef,
Ive always wondered.... How long do u typically cook ur skirt w skin in order for it to be tender enough & the skin crispy enough? I assume u cook the meat then crisp the skin?
Not being able to order it to temp kept me away from it... But ever since I tried a bite, im hooked. Wondering if I can do it at home.....
Ive always wondered.... How long do u typically cook ur skirt w skin in order for it to be tender enough & the skin crispy enough? I assume u cook the meat then crisp the skin?
Not being able to order it to temp kept me away from it... But ever since I tried a bite, im hooked. Wondering if I can do it at home.....
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