Can I Meet The Chef
Please
 |
| Chef (Photo credit: Vanessa Pike-Russell) |
I originally
had an op/ed piece planned for today but then I woke up this morning and was in
a chipper mood so I changed my mind. My wife and I spent last night reminiscing
about old times. We talked about old friends, places we had lived or visited
and relived a lot of the good times. Not surprising, to the people who know us,
food played a large role in almost every memory.
We remembered
restaurants we had eaten in, what was nice at each place and what wasn’t so
nice. Both, my wife and I are cutting critics when it comes to food. Serve us a
dried out duck or a mushy over cooked pasta dish and we will show no mercy but
if the chefs gets it right, we will ask for the manager, tell them how wonderful
the food was and ask to meet and personally compliment the chef (the one who actually
prepared the dish not just the Head Chef). We have met some wonderful people
this way and formed some friendships that have lasted.
 |
| English: White House Executive Chef, Cristeta " Cris" Comerford, background-left in chef's hat, helps prepare trays of food, in the White House kitchen, in preparations for the official dinner for the Prince of Wales and Duchess of Cornwall. (Photo credit: Wikipedia) |
It is
amazing how few compliments most of us give to the little guy who is sweating
over the pots or grill, but trust me; they will be the most appreciative of receiving
a good word. Most of the time when we ask the manager to see the chef who actually
prepared this dish or cooked that cut of meat, the first question is always,
“Is there a problem, Sir.” and when the poor Saucier or Grill Sous Chef are told a customer wants
to see them, they cringe. You can see their fear as they approach the table. This
tells me they get way to few compliments.
I remember
when I was young and first starting to work professionally as a cook (I was no
chef then) I craved approval for my work. I’ll, admit I still do and believe
most of us feel the same. We cook as a way of expressing ourselves. We are
artist and food is our medium. Whether cooking for family and friends or in a restaurant,
we watch people’s faces as they try our latest recipes. There is always that
moment apprehension, will it be liked. We should keep this feeling in mind when
we are dinning out.
 |
| English: White House chefs, directed by Executive Chef Henry Haller, prepare for a state dinner honoring Australian Prime Minister Malcolm Fraser. The chefs are working in the White House kitchen; the dinner occured in 1981, during the administration of Ronald Reagan. (Photo credit: Wikipedia) |
There is an
old saying “Generals get praised while soldiers bleed”. It is the same in most professional
kitchens. The praise goes to the Head Chef or Executive Chef and they do
deserve praise. The have worked to develop their skills and knowledge. They
have built their recipe list and honed their technics to earn their titles, but
let’s not forget the little guy. The person, who watches the stove, measures
the ingredients, chops the produce, grills that perfect cut of meat and puts
together that perfect vinaigrette. They deserve to be complimented also. They
are the soldiers in the field. The finest marinade or rub in the world is
wasted if my steak is over cooked.
Next time
you dine out. Try to remember how you felt when you started out. Keep in mind
that a job well done is a job well done and deserves to be praised. Ask who prepared
this salad; that mixed or cooked this sauce; that fried this Tempura. Ask to meet them and thank them personally;
make sure their boss is there to hear you compliment them. I guarantee you will
always be welcomed back and get the best service. You may spark a fire for
cooking in someone young. You may save someone from a bad day but be careful
you may make a friend.
No comments:
Post a Comment
Please let us know how we are doing. Comments and suggestions are greatly appreciated.