re: A path to becomming a Chef

I unfortunately just read this whole thread. My one question is if you want "soul" in your food why not just make it yourself? Why worry about everyone elses preferences. Having a bunch of chefs that love what they do is not gonna turn BR into some booming metropolis.

frick, I will be remissed for not having responded before Mike's grand exodus. My only hope is that you read this Mike, and realize how awfully wrong you are on every point.

(and I'm pissed you never answered my question about the food scene in Providence RI)


The fact that you think chain restaurants are "parasites" only proves my earlier theory. You were involved directly(or indirectly) with a local restaurant. It failed. Instead of being a good businessman who recognized the shortcoming of the business and adapting to the market, you instead blame competition, and subsequently those who support the competition as being less sophisticated as you, a conspiracy of ignorance of sorts. It's much easier to blame others than to recognize your own internal issues, that I'm assuming, drove the business to failure. You lack the ability to recognize both your competitive advantage within the market and also the needs of the market. There is truly nobody to blame but yourself (or your buddy....whomever you feel was dealt this blow of injustice).

As to the economic impact in the community. The last report I read (and it was admittedly over 2 years ago) in R & I, the rough estimate was that the average chain restaurant contribues back to the community approximately 10%-12% less than locally owned. Not a huge amount. And you're wrong about the "pack it up and leave" theory. While many do close down as the economy ebbs and flows, the fact is that they usually have deep enough corporate pockets to sustain their stores in down times. I cant count the number of times I've witnessed a local establishment that has shut down over a mere 30 days of bad business. Mom and pops are much less likely to withstand an economic downturn than a corporate store. Not to say that chains stay open no matter what - if they see the writing on the wall and realize it's time to get out, they bail - but that's exactly what any business does, local or not. So there's another one of your baseless points. The employees are fricked no matter who they work for....closed up shop is closed.

As far as buying "local" I dont know anyone that doesnt buy from Sysco, US Food or Ben E Keith. Even back in my day at Sammy's and Semolinas, we bought virtually everything from Conco or Sysco, and those were "local" - should we really get down to it and boycott every restaurant that does whatever it can to cut costs? It's not like there's HUGE margins in the industry, most are lucky to clear just 12% margin. But, if you actually knew how to properly budget your numbers and get costs in line, we wouldnt be having this conversation. Or you did, realized you cant charge that much for menu item X because nobody is willing to pay that price, refused to react and revenues dropped. But it's their fault, the customer, right? And you're going to fix them, the public, instead of the menu?

As far as your quest to "preserve culture"....I'd have a better shot at talking Heaven's Gate out of drinking the kool-aid. You're turned fanatical and have lost all touch with reason on that one. Nothing short of a 'scrip for lithium can help you there


Your disdain for good people and hardworking line cooks is quite insulting, especially coming from the likes of a failed cook as yourself. I'd like to see you tell a man, who works 50 hours a week on the fry station, straight to his face that the money he earns isnt good enough to feed his family because he's not passionate enough about his work. If I've said it once, I'll say it again.....you pretentious little frick Do you jump down a plumber's throat because he doesnt dream about PVC? Or your electrician, because he doesnt fantasize about voltage? People do what they have to do to make a living, sometimes that involves difficult choices (like closing down a failed restaurant).

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destroy potential bad arse food from really becoming a mainstay in Baton Rouge, destroys our culture, our economy, opportunity,

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riiight, but.......

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I never said ...........that chains were necessarily evil.

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uh, yeah


If you cant see that just by being open, and generating revenue and jobs, chains do offer a positive aspect to the community, that's your ignorance, which isn't surprising as not one thing you've stated to date has made a lick of sense anyway.

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proposes some common sense concepts

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sorry, that's just flat out hilarious that you think that about yourself

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is tried to stress the fact that it is US who make up this market, (right SFP?) and so then it's clear that it's US that can make it better......If you have no interest in that, then I have no idea why you are even posting on a FOOOOOOOOD BOARD to begin with, unless this is just a place to keep all the food topics OFF of the OT

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And the market has spoken, loud and clear. Perhaps you would prefer to live in a dictatorship where the people have no say and can't vote with their feet? And "make it better?" can you even begin to understand how massively, unbelievably subjective that statement is? How about I come over to your house and demand that you paint your house blue and your car red, because THAT is the only way to make the community better? I know what's best, I'm better at picking out color schemes than anyone else, and it's the only path towards cultural salvation. We must all repaint our houses and cars.

And yes, the F&D was actually created to keep all the food topics off the OT, not to start a revolution. I truly hope you open your own restaurant one day and return here to announce it. I will drive the 8 hours to be first in the door opening day, and I cannot wait to tell you how I think food should taste.


but alas, you've left us - as you realize you have not one ounce of a substantial argument to stand on. Fare thee well, Lone Wolf

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WTF?

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RIP MdT

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OTIS2

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Wanna go to Popeyes today and eat some chicken?

odd hours...

ah, I'm 7 hours ahead of y'all. it's 1pm here for me


<--location

yes, husband's work. He's a pet engineer. Should be here 2-3 years and then maybe another place.

Interesting location for sure, a lot of cool places for food (keepin it on topic admis )
Although, like I was telling ol Mike, there is a KFC right next to the pyramids AND a TGIF right on the Nile. The world is coming to an end. I can only hope the fry guy at KFC strives to use local chicken.

Do you have Starbucks yet?

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Starbucks

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and probably multiple McD's..

many Starbucks and McDonald's- and they'll deliver