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Started By
Message
re: A Chef's Perspective
Posted on 3/21/15 at 1:34 pm to Rouge
Posted on 3/21/15 at 1:34 pm to Rouge
quote:
I have always been curious to hear stories about menu items that you really enjoyed but had to be pulled due to poor public reception or less than optimal margin dollars.
i used to do crab ravioli, price wasn't the overwhelming cause to remove it, but he amount of labor & how many we could produce daily.
we would spend close to 5/6 man hours to produce 12 portions & then those would sell out by 7:00.
a great dish but hard to swallow for someone like me that yearns for ultimate efficiency in the kitchen.
quote:
curious to hear about when business started to creep in on creativity and the subsequent handling of what can be differing goals of success.
not sure how to answer this, elaborate please
3
Posted on 3/21/15 at 1:35 pm to Lester Earl
I'm going to go out on a limb and say BocaJared is probably legit. I will be monitoring this thread with fascination. Great, great, great restaurant, and I'm really enjoying the responses thus far.
Posted on 3/21/15 at 1:36 pm to BocaJared
Have you ever had to compromise kitchen creativity/integrity for monetary gain?
Posted on 3/21/15 at 1:43 pm to BocaJared
BocaJared
Hopefully you stick around and post in other threads on F&D board. Don't just disappear after this thread is over. Thanks for answering everybody's questions btw. Interesting thread. I'll be in Nola with family end of month.
Eta: We will be staying on Gravier St, no clue how close that is to your restaurant.
Hopefully you stick around and post in other threads on F&D board. Don't just disappear after this thread is over. Thanks for answering everybody's questions btw. Interesting thread. I'll be in Nola with family end of month.
Eta: We will be staying on Gravier St, no clue how close that is to your restaurant.
This post was edited on 3/21/15 at 1:47 pm
Posted on 3/21/15 at 1:46 pm to NOFOX
quote:
(1) Why dont you put the grilled avacado on your menu as a side? It's awesome.
don't do grilled avocado. just raw sliced with the sirloin flap or on request
quote:
(2) Why do so few restaurants use table side card readers?
Don't know. we were the first in NOLA to do so 5 or 6 years ago. For me its about customer perception of card protection. There are newer technologies out there that we may employ soon to have 100% swipe at table compliance.
it's a huge pain in the arse from a mgmt standpoint, but hopefully these newer tech will alleviate that.
i always use the analogy of going to Kmart & the cashier walks away with your card to go swipe - you'd freak the hell out.
why has the perception been different in restaurants? don't know.
quote:
3) What type of sweetbreads do you use? Thymus or pancreas? Lamb, veal, beef, pork?
great question. get asked this a lot.
Milk fed veal from Dutch Valley.
we use the pancreas. most restaurants use thymus.
technically pancreas are called heartbreads.
I use the term sweetbreads as it is interchangeable(arguably) and more widely accepted.
also heartbreads have larger surface area and less connective tissueand are more suitable to grilling.
also cost twice the price.
currently i pay $16.30 per pound!
yikes! i dont make a dime on them
Posted on 3/21/15 at 1:47 pm to aaronb023
quote:
Any plans to open a restaurant in BR/Denham springs? TIA
nope.
too long a commute
Posted on 3/21/15 at 1:53 pm to Lester Earl
quote:
What are your Top 3 nola restaurants you aren't affiliated with?
Oof!
thats tough!
let me separate into 2 categories
casual:
Parkway
Tan Dinh
Bevi seafood
Butcher(Cochon)
full service:
Coquette
Brigsten's
Peche
& had an epic meal at Commanders recently - although hadn't been in many years
sorry can never name only three
Posted on 3/21/15 at 1:54 pm to Matisyeezy
quote:
I'm going to go out on a limb and say BocaJared is probably legit.
best news i've had all day!
Posted on 3/21/15 at 1:58 pm to Rouge
quote:
Have you ever had to compromise kitchen creativity/integrity for monetary gain?
Never. Period.
I tell my cooks all the time.
"what's your reputation worth?, what's my reputation worth?"
I will never be successful serving a browning head of lettuce to save me $2.00.
If you can't put a price on your reputation, then don't ever justify it by serving subpar food to save a buck.
Posted on 3/21/15 at 1:59 pm to BocaJared
quote:
don't do grilled avocado. just raw sliced with the sirloin flap or on request
Sorry thought a while back I had it at the waiter's rec where it was put on the grill for a moment (thought it had char marks), then served sliced with lime juice and coarse salt. Perhaps a false memory of it being put on the grill. I enjoyed it nonetheless.
quote:
Milk fed veal from Dutch Valley.
we use the pancreas. most restaurants use thymus.
They are delicious and a welcome change from the typical.
One more question: do you make your blood sausage in house or do you source it?
Posted on 3/21/15 at 2:00 pm to BocaJared
I was gonna make a post saying how BocaJared is heading towards disaster town, but, he actually seems like he can handle this....Respect, BocaJared...just be careful 
Posted on 3/21/15 at 2:01 pm to windshieldman
quote:
We will be staying on Gravier St, no clue how close that is to your restaurant.
not too far. 7 blocks?
$5 cab ride
Posted on 3/21/15 at 2:02 pm to NOFOX
quote:
One more question: do you make your blood sausage in house or do you source it?
Jeff & his staff at Ancora make it for us.
at the old Boca location we never had room to do it, so now... if it ain't broke....
Posted on 3/21/15 at 2:04 pm to BocaJared
...off to work.
I'm enjoying this.
Will check back later tonight.
I'm enjoying this.
Will check back later tonight.
Posted on 3/21/15 at 2:05 pm to BocaJared
BocaJared
Do you think the Iraqi military can take Tikrit from ISIS?
Do you think the Iraqi military can take Tikrit from ISIS?
Posted on 3/21/15 at 2:18 pm to BocaJared
quote:
be careful, this will reveal your age
Well I am upwards of the 50 and proud of it. Those days were great. Bantering over price with Sal, Chris, Tommy/John while they and staff prepped for their diners was golden. It was the veal bones roasting for stock in the ovens at LaProvance and that aroma, stoked my desire to learn more about cooking. I think allot of us on this board get great pleasure, as I am sure you do as well, seeing folks enjoy your work,
This post was edited on 3/21/15 at 2:40 pm
Posted on 3/21/15 at 2:19 pm to BocaJared
quote:
Chimmichurri is like gumbo in ARG, everyone has their own recipe
Posted on 3/21/15 at 2:24 pm to BocaJared
quote:
Posted by BocaJared
Had a conversation with some others a couple days ago about craft beer selection in NOLA restaurants. I do not know off hand what you offer at La Boca, but is there a point you can see where you, for a lack of a better term, curate your craft beer selection?
Also, how did you come by the name "La Boca" and do you put much stock in the name of a restaurant?
Posted on 3/21/15 at 2:28 pm to fightin tigers
quote:
Had a conversation with some others a couple days ago about craft beer selection in NOLA restaurants. I do not know off hand what you offer at La Boca, but is there a point you can see where you, for a lack of a better term, curate your craft beer selection?
I like a craft beer....but this isnt the venue. Get you a delicious ARG wine while there. They only have room to stock a few beers....not their thing.
Just my opine of course.
- Red Vino Influenced Jovial Carnivore
Posted on 3/21/15 at 2:29 pm to BocaJared
Thanks again for joining Jared. I have a feeling you are on your way to F&DB royalty. 
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