We have taking life by the hand!!

I would like to comment on this. I hope in doing so I don't upset anyone. While it is true that in most cases the foh doesn't have the most experience, education nor creative ability. What about the restaurants whom take the time and educate and constantly train their waitstaff to only have to listen to them ***** about why do they have to do this. I have found that you have three kinds of customers: First, there are those whom are sincerly interested in being educated if you can do so in a way without making them feeling ignorant. The joy of knowledge for it's own sake. Second, you have those whom are ignorant of service, preparation, etc. and plain don't care. Third, those whom have knowledge but, don't always know how to handle themselves in public(snobs)and they are plain rude.
The hardest thing it seems is to keep people interested when so many places open and close daily. The restaurant industry gets a bad rap for so many reasons. I am never sure why some places open.

First, of all I think that it needs to be a well thought out plan. Sound financial planning.. smart business sense.. level headed realistic owners. Where I work the place has been open for 25 yrs. I have watched and tried to understand what their secret is. It's knowing your quests by name..
it's having their trust. It is about treating your staff with love and respect and understanding that everyone has problems
and somehow keeping it all together. I think that if chefs/ staff alike would quit worrying about "trends" AND just making sure that all times they are remembering why they went into this business. It is because they LOVE to cook and they are a servant to the public. They are not a slave but, a servant.
There is quiet pride that comes from knowing that you have prepared a meal that not only has nourished their bodies but, if you have done right it has nourished the soul!


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[Nick.Shu]

My wisdom is based upon, what i have seen, what i have heard, what i have tasted. For whatever reason, i shall coin this the 3 wise monkeys. However, if no one had decided to educate me, where would would i be. By this token, yeah sure, you maybe extremely lucky to meet a chef who will pass on most of his/her knowledge.

Thats great, however, i feel that virtually most people, being a chef or or a CPA or a army officer, et al, are the sum of ALL EXPERIENCES. Therefore, with this most basic philosopical statement, expansion of experience is the be all and end all. Why, because the experience of education mixed with the experience of on the job can reach further than just on the job alone.

You can only do so much on your own.

[youla]

my last chef recently got a megabucks paid job to work at the sydney olympics....he was as bored as **** and when he found out he didnt have to produce anything [he has a few gold medals in salon culinaire ! ] and all he was required to do was heat bags of food and open them [ and coordinate staff..etc ] he broke his contract after 1 month [about 4 months before the olympics started ] ...he was also a chef who would not hire anyone who did not have passion...if they just needed the money or wanted a job...he demanded passion !! A lot of his staff were untrained but loved food and learning about it....
About educating diners incredible job....you should see if I try and season food for a dinner at home....salt is soooo bad for you!

But who could live w/o salt?????

Those of us so lovingly referred to as "Grandfathered" (such a cozy term) will be around as long as Chefs are willing to recognize and promote good talent. A culinary degree is great, but, like any degree, must be applied with passion to worth a hill of beans. My girlfriend (BA in Economics, Vanderbilt; JD, Duke)recently asked me what an IPO was. See what I mean???

I've had fantastic experiences with Culinary grads, however, I recently fired one because she just COULDN'T COOK. Those of us who love what we do will always be around, regardless of what type of degree we do or don't have.

PS Bachelor's in Music. University of Cincinnati, College-Conservatory of Music, 1983. I'm the best Tuba playin' Chef in the WORLD.

[shroomgirl]

You guys are welcome to come teach a cooking class at the Clayton Farmers Market starting May12-Oct.....if not our market how about a "real" farmer's market in your area....just do a demo using foods off the market. Or host a Farmer dinner at your restaurant, or talk to kids in your local middle schools. Start cooking they'll come!!!

[cape chef]

tomorrow I will teach my daughter Amys class 5th grade how to prepare ginger bread houses.26 students,26 houses.15 # of 10x sugar alone just to make the Royal icing. My wife has worked everyday as a floral designer and then comes home and bakes cookies,sorts bags of candy and stuff for the houses etc.. Not only are we Chefs we are people!!Heres to Family
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[shroomgirl]

I would not want to clean up after 26 5th graders using Royal icing.....don't forget something special for the janitor...
Sounds like riotous fun...So what are you using for the gingerbread?
I've done it with littler guys and graham crackers with royal....I used to make a template and huge sugar cookies in the (name your holiday)shape of the day and let the kids decorate their own, worked well 3 year-olds through to adults....the adults decorated gingerbread people (some of the guys got really creatively naughty)Good for an adult holiday party.

[cape chef]

shroomgirl, I am making one traditional ginger bread house. The students will be using Graham crakers.I made 30 parchment paper piping tubes and put them in ziplock bags and the tip pushes through one of the corners of the bag. Amy's school has a great janitor so he will be a happy camper today (I hope),I am posting today before I go to the school to ensure my sanity. I'll let you know how it went
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[shroomgirl]

I've never made a paper piping tube then stick it in the ziploc....hmmmmm done each separately...you'll have to tell me how that worked out....
You'll love this, I'm consulting with a Kosher caterer 2x a month...she does large functions at her synagoge and wants outside input. Last was smoked salmon mousse...and the many things you can do with it.

Next month is piping..we're going to practice with baked potatoes....Large tips as well as small....should be fun.

Cleaning up the overabundant platters and streamlining her selections...making functions more cohesive. Working on presentation and adaptability in recipes.
<I actually do provide recipes for her>
It's fun!

[cape chef]

Shroomgirl,That's cool about the Kosher caterer. Well the Ginger bread houses came out great (well most did)The kids where so pumped up and enthusiastic. They really worked hard and I think there might be some future architects in the bunch.It was hard for me to complete my traditional one because I was being pulled in all directions to help the kids. The idea with the parchment and baggies is because the skill level of the children piping had me a little concerned. So by sealing the zip lock bag it prevented the royal icing from being blown out the back end of the parchment. Thank god I did that because some kids had there icing blown in the bag after their first attempt.
I took a lot of pictures and the children and myself had a wonderful time. And of course my Amy rose was proud to have daddy in her class.Although it was a little hectic!!It was a nice break from all the bedlum.One of those things that help you appreciate the holidays
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[Live_to_cook]

Cape chef, that sounds like a terrific experience for the kids. Who knows how many will now answer the question: What do you want to be when you grow up with--

"Pastry chef!"

[This message has been edited by Live_to_cook (edited 12-22-2000).]

[shroomgirl]

Yep~ when I cooked with the eigth graders they all wanted to be on the Food Channel and asked what shows I'd been on....
Sounds like fun I havn't done the cookie deal in 5 years...it was always a good time. I wondered how you were going to finish yours...
In the past I just used the ziploc...cut small hole in the corner...no paper....for what it was it worked.

[cape chef]

Live_to_cook,
You are absolutely right....the kids had a blast.And they also learned something new and fun that they can apply in the future
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[Chef David Simpson]

I want to make a note that I was wrong about the Industry gross. I was thinking about catering.
All earnings amount to around 376 billion.

[shroomgirl]

Wooooo boy did this thread spread....I had to go all the way to the beginning to figure out what you were typing about.


[This message has been edited by shroomgirl (edited 01-10-2001).]