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re: A Chef's Perspective
Posted on 3/22/15 at 7:06 pm to MeridianDog
Posted on 3/22/15 at 7:06 pm to MeridianDog
Love your place op
0
Posted on 3/22/15 at 7:25 pm to Enadious
quote:
refuse to be Jared's bitch. Others don't seem to mind.
I don't even know what this means.
Posted on 3/22/15 at 7:35 pm to Lester Earl
quote:
quote:
We do a similar process to this with all of our rare steaks in the restaurant. It's crucial to break down the tissue of the meat & melt the fat a bit for best flavor & texture.
can you explain this process?
We have a really warm spot between the shelf above the stove & below the salamander(cheese melter) that probably holds around 180°. We put the steak, seasoned, on a pie tin & let it warm slowly.
Usually an app or 2 courses are ordered prior & the steak gets to warm slowly & thoroughly. Then when it's ready for "pick up" it hits the hottest part of the grill - around 800°. Flip twice then out. Takes about 2 minutes depending on the cut to char properly.
....and use Kosher salt people.
Throw away all the table salt in your house!!
Posted on 3/22/15 at 7:56 pm to BocaJared
How often do you clean out underneath the salamander?
Posted on 3/22/15 at 8:07 pm to BocaJared
BocaJared,
Just wanted to hop in and say I appreciate your involvement , and glad it has worked out for you here. Can be hit or miss.
Fyi, I plan to eat at your restaurant on Wed night. I'll be in from BR for work. I may have a client with me, but honestly I'm trying to avoid it. Would rather eat alone. Do you have a bar that will accomodate this? What should I order?!
Just wanted to hop in and say I appreciate your involvement , and glad it has worked out for you here. Can be hit or miss.
Fyi, I plan to eat at your restaurant on Wed night. I'll be in from BR for work. I may have a client with me, but honestly I'm trying to avoid it. Would rather eat alone. Do you have a bar that will accomodate this? What should I order?!
Posted on 3/22/15 at 8:09 pm to Caplewood
quote:
How often do you clean out underneath the salamander?
I guess it depends on what he crawled through?
Posted on 3/22/15 at 8:09 pm to BocaJared
In your professional opinion, who does the best steaks in NOLA outside of La Boca?
Posted on 3/22/15 at 8:10 pm to BocaJared
I'm sure the health inspector would love that method of protein storage
Posted on 3/22/15 at 8:18 pm to MiloDanglers
quote:
Do you have a bar that will accomodate this? What should I order?!
Yes. The bar is beautiful & comfortable. We probably feed 20-25 people a night at the bar.
If you've never been, I suggest the hanger steak & fries. You won't need more than that.
I won't be there but my girls at the bar are very accommodating.
Posted on 3/22/15 at 8:25 pm to BocaJared
How "accommodating"?
Posted on 3/22/15 at 8:26 pm to GynoSandberg
quote:
In your professional opinion, who does the best steaks in NOLA outside of La Boca?
Put me on the spot with that one....
The ribeye at peche is damn good.
Coquette sometimes steals some hanger steaks from my supplier, they cook it differently than I do, but it's very good.
As far as a traditional steakhouse?... My vote would go to Mr Johns.
We have, over the years, purchased some of the same beef so I know they have high benchmarks on quality.
Ask for Gindy. He's a great guy, been there a long time.
Posted on 3/22/15 at 8:30 pm to Tiger Ryno
You're such a creep, Ryno
Posted on 3/22/15 at 8:40 pm to BocaJared
buckhead beef deliver down to Nola?
Posted on 3/22/15 at 8:44 pm to Caplewood
quote:
buckhead beef deliver down to Nola?
Through Sysco. Sysco actually bought them a few years ago.
Posted on 3/22/15 at 8:46 pm to BocaJared
quote:
The ribeye at peche is damn good.
Wow, wouldn't have thought to order a steak at Peche. I'll have to try that next time.
quote:
Coquette sometimes steals some hanger steaks from my supplier, they cook it differently than I do, but it's very good.
Totally agree. I love that dish there. IIRC they serve it with an arugula pesto with is incredible. I tried to recreate at home with decent results.
R2R thinks Coquette is on the downslope fwiw.
Posted on 3/22/15 at 8:54 pm to BocaJared
quote:1. Do you use the 13 4-week period accounting?
Let's field questions about the restaurant biz in general.
2. I believe the industry average for employee theft is around 5% of sales. What are some of the ways that employees steal or have stolen from you?
3. Do you prefer an honest bartender or a popular bartender?
4. How much does a glass of Coke (from soda machine) actually cost?
5. Non-tipping restaurants in America: Will they become popular or are they just a delusional idea that will fade when faced with the realities of the biz?
I realize that most of the questions can be answered with one word, but feel free to expound on you answers.
Posted on 3/22/15 at 8:58 pm to ruzil
quote:
R2R thinks Coquette is on the downslope fwiw.
It's tough to stay on top.
My perennial #1 restaurant for a while.
Love those guys
Posted on 3/22/15 at 8:59 pm to Langland
quote:
A Chef's Perspective
quote:
Let's field questions about the restaurant biz in general.
1. Do you use the 13 4-week period accounting?
2. I believe the industry average for employee theft is around 5% of sales. What are some of the ways that employees steal or have stolen from you?
3. Do you prefer an honest bartender or a popular bartender?
4. How much does a glass of Coke (from soda machine) actually cost?
5. Non-tipping restaurants in America: Will they become popular or are they just a delusional idea that will fade when faced with the realities of the biz?
I realize that most of the questions can be answered with one word, but feel free to expound on you answers.
Posted on 3/22/15 at 9:12 pm to Langland
Oops! Messed up that last reply.
Doing this from my phone.
I love questions like this.
#1
I use monthly. It's easier to wrap your head around since we do our own accounting.
#2
In my experience it's a lot less than that. Then to further break it down; are we talking 5% of sales or inventory? In food I carry roughly 9,000 of inventory on any given day. That's $450 of product. No way.
#3
Honest. Honest. Honest.
In the long run they always make more money because they keep their jobs longer. I've had both. My 2 main bartenders have worked for me for 12 years combined. It's mutually beneficial.
#4
Don't care how much it costs. It's like bread to me.
#5
I have worked on the non-tipping a lot actually. I've done the math. It's very doable & I like the idea. With an established restaurant however, I wouldn't want to be the guinea pig, wouldn't put that risk on my staff.
Thank you
Doing this from my phone.
I love questions like this.
#1
I use monthly. It's easier to wrap your head around since we do our own accounting.
#2
In my experience it's a lot less than that. Then to further break it down; are we talking 5% of sales or inventory? In food I carry roughly 9,000 of inventory on any given day. That's $450 of product. No way.
#3
Honest. Honest. Honest.
In the long run they always make more money because they keep their jobs longer. I've had both. My 2 main bartenders have worked for me for 12 years combined. It's mutually beneficial.
#4
Don't care how much it costs. It's like bread to me.
#5
I have worked on the non-tipping a lot actually. I've done the math. It's very doable & I like the idea. With an established restaurant however, I wouldn't want to be the guinea pig, wouldn't put that risk on my staff.
Thank you
Posted on 3/22/15 at 9:35 pm to BocaJared
Thank you.
It's as a % of sales. As far as theft, we are talking food, condiment bottles, napkins, toilet paper, cleaning supplies, free drinks from the bartender, glassware, silverware, cooks eating on the line, etc. I'm sure theft also includes stealing time. For example, getting another employee to clock in for you.
My first night working as a dishwasher, a cook sent back a bin with 10 steaks in it to the dishroom. The cook didn't know I was there. He only saw the regularly dishwasher who was there to show me the ropes. I'm sure the plan was for the dishwasher to take out the steaks with the trash and divide up the steaks later with the cook. I brought it to the GM's attention and he had a long talk with the cook.
quote:
2. I believe the industry average for employee theft is around 5% of sales. What are some of the ways that employees steal or have stolen from you?
quote:
#2
In my experience it's a lot less than that. Then to further break it down; are we talking 5% of sales or inventory? In food I carry roughly 9,000 of inventory on any given day. That's $450 of product. No way.
It's as a % of sales. As far as theft, we are talking food, condiment bottles, napkins, toilet paper, cleaning supplies, free drinks from the bartender, glassware, silverware, cooks eating on the line, etc. I'm sure theft also includes stealing time. For example, getting another employee to clock in for you.
My first night working as a dishwasher, a cook sent back a bin with 10 steaks in it to the dishroom. The cook didn't know I was there. He only saw the regularly dishwasher who was there to show me the ropes. I'm sure the plan was for the dishwasher to take out the steaks with the trash and divide up the steaks later with the cook. I brought it to the GM's attention and he had a long talk with the cook.
This post was edited on 3/22/15 at 9:45 pm
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