By Mandatory Editors
Jan 08, 2014
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I have several true chefs in my family and have always admired how well they deal with the long hours, misplaced products and the hot, steamy environment. In the end, they deliver wonderful, delicious, imaginative food both at work and at home. It is always a joy to dine on their wonderful food. I love your post. It is clever and to the point. Keep up the good work and lots of luck to you and your friends.
I would never eat in this restaurant because it looks dirty and unsanitary.In general, --I do not like chefs because they feel they must be creative and experiment with weird combinations --like pouring chocolate sauce over green beans putting tuna in pancakes.I much prefer a good normal cook to a chef any day.Give me southen fried chicken,mashed potatoes with cream gravy,regular green beans, corn on the cob, rolls,iced tea ,and maybe some peach cobbler. Now--that is some good eating.
You are soooo beautiful! Way back in the late \'70s I owned a small restaurant in Boston that featured cooking inspired by fresh local ingredients, California wines and a very young chef de cuisine trained at Roger Verget\'s restaurant on the French Riviera. We loved the craft of creating sublime sensations. Within 5 years the entire staf was dead of AIDS. It was a pleaure to see the same dazzle recreated in your eyes. Quelle honeur!
I would kill to get a full time job that offers 16 hours of overtime. And although it's tough work, I bet the pay isn't too bad, working in a high end restaurant.
Well put-together! THANK YOU! I will certainly appreciate you guys more! I promise... ox
I always ask for "NO SALT PLEASE!" Sodium (Na.) SUX!!! LOL
Gentlemen, great chefs like you have inspired me to cook wonderful things for my family. My grandmother taught me to cook on a coal stove. Since those days my repertoire has increased to frogs\' legs, soufflÃ©s, home baked breads (some artisan), etc. Italian, Mexican, French, Slavic, kosher, whatever...it\'s ALL good.
I've often seen the backside of what is described. It is indeed, awesome. Most often, when going to the right dining stop. One is rewarded with a great meal.Nice to hear from a good guy, versus some of the BS chefs on TV.I was saddened one day, to learn that the lead chef, a very nice older woman at a tiny locale restaurant, had passed away, sort of suddenly.Unfortunately, her passing begat a less than great experience to be had there, too bad really. Hopefully, they will find another, soon. Her understudy is, unfortunately, not quit ready . . . Without a top chef, a diner is lost ... great chefs are the diner.I used to go there regularly, and had chance to visit with her fairly often, if only briefly, since her hours from 4:30 pm to 1:00 am was, of course full.So, if you can, try to get to know the head chef at your favorite diner. It is worth it, big time . . .Great story/photos . . .
I chefed professionally for many years. It was always more fun to make something special for one of our "regulars". Anyone in the restaurant business who knows their clientele will tell you, folks like you who take the time and interest in what we do are always greatly appreciated! Bon Appetit.
You guys are awesome !!!!!
Stay away from these stupid "culanary schools"! They're the biggest ripoff ever. AND life isn't anything like these "TV" yahoo chefs. You kill yourself making the same dishes over and over and over and over and over and over and over and over and over and over and over and over and over and over and over and over and over and over and over and over and over and over and over and over and over and over and over and over and over and over and over and over and over and over and over and over and over and over and over and over and........GET IT HOMEY?
I gave you thumbs UP just for your efforts. I'm so glad to know this so that I'll order something DIFFERENT next time! ; ) THANK YOU for all you Chefs do! Once, my meal was soooooo goooood, that I told the waitress that I wanted to TIP THE CHEF!!! I always tip well. Hope the chef gets a cut! (not literally - lol)