Edited by KadTheCold - 3/30/14 at 3:34pm
Edited by KadTheCold - 3/30/14 at 3:34pm
Actually from what you've said I don't see how you can afford NOT to.
Because it sounds like your place of employment has suddenly become a sinking ship.
I see one of two things happening in the next year; one, they're gonna "wake up" and
start trusting the people who know what they're doing to make the plan, or at least
listen when they're advised against something they WANT to do (like your example)
or two, they're gonna stay stubbornly ignorant, jumping at anything shiny on the FN
whether it will work or not, and the place will inevitably slide down the clapper.
I would suggest you make a determination soon as to if you think they're EVER gonna
listen to you guys....if not, then it might behoove you to start looking for replacement work
while you're still there....just in case.
"I am the sous chef in an extremely small restaurant."
An extremely small restaurant is exactly where I'd expect to see some amazing things coming out of the kitchen.
What, specifically, are you having trouble holding at temp? Maybe we can help. What's the holdup in such a small place?
Seems odd that they get excited about some kick-a$$ dish they saw on FN, then run it as a special, then don't give a damn how it looks or tastes in the end?
Some specific examples would be helpful.
I am very much the same boat as the OP, although in my case the boss has some restaurant experience under his belt, making him all that more dangerous.
I concur with CStanford in that using your knowledge and experience as a base you might be able to make those Food Network recipes work at your restaurant.
Actually looking at the recipe and doing a little R&D will go along way.
At least take a look at those recipes seriously and see what can be done. Good luck and by the way....welcome to ChefTalk.
You're working at a place far, far beneath you.
I doubt you'll ever enjoy the freedom of creativity that you desire...and deserve.
But so long as you ARE there, what would they do if, instead of simply saying
"what bread would you like that on? Can we order another?" or "Might I suggest" ,
you said something more like " If you really want this sandwich to be ordered regularly
we need a more flavorful bread-what we have wont work." or simply MAKING the
glaze the way you want to, and don't even expose it to them until it tastes right to YOU.
As to the "holes" in the dishes, have you checked to see if the recipes or the transcripts
for this revered show of theirs is available online?
If you're gonna stay and try to make this work, theyre gonna have to work with you and admit
they're out of their element. And you have a responsibility not to let food go out that tastes
like cleaning fluid. You might have to dig your heels in, but in the end, you'll sleep better.
I see your predicament. They need to understand that the way it works is that they ask the chef and his staff for their take on "such and such." You make a couple of versions after service one day, let them try it, and then sit down to discuss where that dish might be headed.
Maybe do it anyway. Make your version, put it on a plate, and let the ball be in their court. If they don't feel like trying it, have it for lunch. :-)
Well its all a matter of standards. If the owners are wanting to put out TV food, regardless
of quality, won't listen to their own chefs and wont encourage or listen to customer feedback,
then Id say theyre not running the place right. If you have no control over that, the only
thing you DO have control over is what you pass through that winder. Some don't care--
a job's a job and the owner is the boss. Most of us in here, you included, I would say do.
Tough one, you'll just have to keep whittling away at them, plate and serve them each dish as
CS suggested, and pass on any customer comments you happen to hear.
The cake/cupcake "business" is so saturated with mediocre "sugar artists" I have to wear my rain boots to bake.
Huge boom in the out of my home kitchen "hobby" cake ladies.
Even if my spine had not started crumbling I would have retired.
Cannot compete with someone pricing at 2-3 dollars per serving.
Lets travel instead!
Sounds like your owners need a visit from Gordon Ramsay, or better still Philippe Etchebest (Michelin starred chef and Meilleur Ouvrier de France). Philippe will set them straight and isn't quite as rude as Mr Ramsay.
Maybe your owners aren't listening now, but as the bookings decline and they start to lose bucket loads of money, they will be forced to recognise that their vision of things is terminally flawed.
Having said that, if they have set themselves on a course for disaster, there is no reason why you should sink with them.
You are young and you need to let your creative juices flow in a serious environment.
Go and bang on the door at the French Laundry, or Alinea, or Joel Robuchon.
You owe it to yourself
I'm always amazed at restaurant owners where the sum total of their market research is done on FoodTV and the internet.
Please people-know who your customer base is and cater to THEM.
What sense does it make to offer food designed for NY tourists to customers who live in rural Missouri?