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Have you ever watched the movie, “Waiting”?.. you know, that movie that shows you “what goes on in the kitchen..” behind the scenes? Things like the cooks doing questionable things to your food and waiters adding stuff to you drinks.. It’s a disturbing thought, right? I guess I’ll fess up and let you guys/gals in on the sercrets of the kitchen. Sort of like my experience with “Kitchen Confidential”.
I must start off my saying the I have never mistreated anyone’s food, not for retaliation or any other reason. I have way too much pride and repect to lower myself to their level. Have I seen this happen? Sadly, yes. Is it an everyday occurance? No..
How clean are the knives cutting your food?
Situations where I’ve seen pissed off Chefs
1.
The Last Second Customer: This person comes in with no regard for any other person. He/She wants to get served and as long as there’s 1 minute left, they don’t care.
Reasoning: On paper, the chef and server should have no reason to be angry. Business is business, but we’re all human. If a person comes in with only 5 minutes left til closing, and the chef probably has his knife bag rolled up and the waiter has a foot out the door.. it’s not good for the “Last Second Customer”.
Solution: Personally, if it were my business and I were running the kitchen.. it doesn’t matter when they come it.. I’m trying to please the customer and make money. We’re putting out the best product regardless of the closing time! But for certain places and certain chefs/servers… I advise that you not come into a restaurant within 15 minutes of closing… Unless you want to experience the worst service and/or food prepared by chefs you’ve just pissed off..
2. The “I don’t know what the difference between well and med rare” Customer - Yes they come in flaunting their “Culinary expertise” only to find out that they don’t know jack! To these people, well done is just like medium rare.
Problem: If you’ve read Kitchen Confidential by Tony Bourdain, he advises you not to order a “Well-Done” steak. Why? Because you’re taking a succulent piece of meat and cooking it until all the flavors are gone and it basically turning it into a hockey puck. But it’s your choice.. (The chef will pick the worst piece, because ultimately, it won’t matter) Now for those that ask for Medium Rare.. KNOW WHAT YOU’RE GETTING! YES, it will be a little pink! That’s what it is! And YES “Medium” is also slightly pink! And if you asked for one level of doneness but meant another and sent the steak back, the chef is probably already swamped with orders and you just threw off his rhythm even more..
Solution: Just know what you want.. If you don’t, please ask. Because sending that steak back to that kitchen, you’re just going to kill it again..You’re sentencing your steak to it’s second death. It’s not good for you either..
Chef Eats’ Steak Doneness Scale
Rare = Red, just warmed
Med Rare = Pink with a little red
Medium = Pink center, fading to brown outside
Med Well = Mostly brown with a touch of pink
Well = No trace of pink, fully cooked.
I’ll also tell you this, most chefs/servers at high end restaurants are professional and do not care when you come in and the same goes for the high consumers.. most respect the way it works and make the proper reservations. But when you get down to the meat of it, we’re all human.. we all have a breaking point… right?
In the end.. Chefs, please run your kitchen with dignity and treat your customers with respect and Customers, please respect your waiters and chefs, they handle your food!
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Are you guilty of this? Are you a chef that violates food when you’re upset? or Are you a customer that comes in 2minutes before closing?
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