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Thread: The Mind of a Chef

  1. #41
    Senior Member Chef Doom's Avatar
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    Quote Originally Posted by sachem allison View Post
    I said, she was hot. I wasn't joking or evading, she really is hot.lol
    I see, my apologies. At least you were able to turn a bad situation into a positive one.


    Quote Originally Posted by brainsausage View Post
    A buddy of mine worked for Chang back when Momofuku was first getting attention. Said he was a pompous prick, and would show up in the middle of service, stoned/drunk, walk on the line push people off their stations and start making food, completely screw up the flow and ruin the expediter's ticket picks, then saunter off and let everyone pick up the pieces...

    It was probably a good thing that you didn't end up there Son...
    Although I partly agree with you at the end, lets be honest. If I can't be a pompous prick, what is the point of owning my own business, or in this case restaurant. And it has nothing to do with any principles or character with regards to how a business owner treats his or her employees, so leave that out of it. I'm talking about the very right to be how evil or nice you wish to be because YOU own it.

    It's like Dave Chappelle said regarding the Monica Lewinsky Scandal...and I'm paraphrasing, "If I can't get some **** every now and then in the oval office, then I don't want to be president".

  2. #42
    Senior Member Jmadams13's Avatar
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    Not to sound like a jerk Doom, but have you ever owned a business, or been in a situation where you make the calls?

    I am part owner of a bicycle shop around here, it's five of us that own it, and have 4 employees. If anyone of us acts that way towards one of our guys, he would have every right to walk. So what if I have the right to get trashed in the middle of the day, and come into the shop and start wrenching, screwing up the workflow. It is my right, as I own part of the company, but is it fair to my guys who count on me to set an example of how to treat the customers, investors, employees, other owners, reputation of our shop (very much like restaurants, bike shops are very customer loyal.)

    No it's not right. My guys look up to me as a boss and a mentor. It's my duty to give them an example that's worth following. It makes for a better business, employees, and product/service.

    This is even more so true when you are not in the shop/kitchen everyday. I have a full time baking job, only in the shop on Sundays and Monday mornings, besides the random stop in. Chang is not in the kitchen every day, he's at the other places, on tv, travel, what have you. When he does show up, he should show respect to the people giving him his reputation. If I was in his kitchen, had him walk in drunk or f'd up during shift because he can't wait till after like the rest of us, I'd say FU, finish my shift, clean up, and walk.


    Whew... Sorry about that guys, and Doom, I mean no offense and apologize for calling you out, and acting like a jerk. There are just some things that get to me, and expecting respect when non is shown is one of those things. Lead by example. It's why some chefs are mentors to the crew, and others are the pain in the ass they make fun of at the bar after shift.
    "This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption.. Beer!" -Robin Hood, Prince of Thieves, Friar Tuck

  3. #43
    Senior Member Chef Doom's Avatar
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    No problems Jmadams13, and no, I have never owned a business. Was about to start one, but never went through with it. Although I did work for a guy who although was great to hang out with, was a jerk as a business owner. As in he would go play golf at his favorite country club the day before checks were sent out, thus causing checks to bounce when you cashed them. Now as far as being wrong, it most definitely was, but at the same time he was in his rights to handle and budget his company as he see fits. Sure I was upset at the time, but I learned a valuable lesson from the experience. Although I don't talk about the specifics a lot, I do half way reference it in light joking. Anytime someone asks me how my current job is doing, my response is always "They pay me on time. No complaints here".

    People who work for Chang have a right to complain, but being right, and having the right to do something are different. My theory is that an employee who complains about their treatment on the job isn't getting paid enough. In fact, I would say what Chang does is worse than others because from what I read, what he does is random, so the unpredictability would obviously suck. It was funny when I was still watching Hell's Kitchen before I cut myself off from cable, where the contestants would complain about Ramsey's treatment towards them. DID YOU NOT WATCH SEASON 1 THROUGH WHATEVER?????

  4. #44
    Senior Member Chef Doom's Avatar
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    And no, you didn't sound like a jerk at all. I don't have a weak stomach, so I never fire back at person for having attitude or passion in their speech. Gotta stand firmly behind what you believe in. I just dislike it when people try to twist or alter something I said into a meaning that didn't fit the words I chose. Not that you did, just for future reference.

  5. #45
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    In a slightly different direction, I understand members not wanting to go to a restaurant that has wronged one of our members here. I can understand that, but for the most part I can't say that a person behaving badly is going to keep me from their restaurant unless it reflects in the overall quality of their food -- unless they went all Michael Vick on us and started dog fights. I assume that in most restaurants I eat there are chefs, sous chefs, pastry chefs etc who are douche bags. Just as your bank manager might be a dick head, and your dentist might beat his wife.

    Just throwing that out there.

    k.
    "In Japan they don't call it Japanese food, they just call it food." -- Children's Hospital Quote

  6. #46
    Senior Member Jmadams13's Avatar
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    My "chef" (I say that loosely, as to me, the statue as chef is more than a title, it's earned) is a douche. And I go there daily, lol.
    "This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption.. Beer!" -Robin Hood, Prince of Thieves, Friar Tuck

  7. #47
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    i know how you feel jmadams13

    i can never call myself a chef, but as i am a cook? i am proud to call myself that.

  8. #48
    Senior Member Jmadams13's Avatar
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    I've been a chef, and a cook, and a baker. One thing that really bothers me is when I hear cooks call themselves chef. Chef is a position of authority, not only meaning you cook. My "chef" is chef in title only. He doesn't act like one, can't run his crew (luckily I don't answer to him, I'm my own boss) and can't handle the stress. He fell into the position when the old chef (a real one) moved on, but instantly started calling himself chef to everyone. Call me an ass, but I don't call him chef, and won't until he earns it. In his case, that probably won't happen.


    This actually does relate to the original topic. I saw a authors at google interview with Chang the other day, after reading this thread, and he did have that attitude he didn't have to really work anymore. As a comparison, the complete opposite of Keller. I've known cooks that have worked with him, and said if he was in town, he would be right there in the kitchen, guiding, mentoring, and helping out. Even went into the dish room to help when it got busy. To me, that's the sign of a real chef.
    "This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption.. Beer!" -Robin Hood, Prince of Thieves, Friar Tuck

  9. #49

    knyfeknerd's Avatar
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    Jmadams13, empty out your inbox. I'm trying to send u some PIF info.
    No matter how high the throne,
    there sits but an ass.

  10. #50
    Senior Member Jmadams13's Avatar
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    There's room now Chris
    "This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption.. Beer!" -Robin Hood, Prince of Thieves, Friar Tuck

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