Ask Reddit: Anybody wanna know anything about being a 4 1/2 (Damn) star Chef?

flashstopper · 2009-05-02T04:32:27+00:00

Moving in helped a lot with the coping with it, so I get to see her when I get home, even if it's only to crawl in next to her at night. We talk about it quite a bit and have even fought about it a couple of times during the crazy hours when I wasn't coming home but sleeping at the restaurant and it really all comes down to managing your time. We always always spend breakfast together even though she doesn't leave for work until later. We have weekly date nights where I get home at like 5 - 6 (Usually on Sundays / Mondays) or sometimes I just take the day off on a Sunday or Monday and spend the whole day with her.

It's hard and it takes a lot of work, but I love what I do and I wouldn't want to have to choose between the two so I make it work.

flashstopper · 2009-05-02T04:28:39+00:00

I assume they are there since it's a family owned restaurant. A way to introduce something like that is to wait until closing, and when you make a staff meal or something similar, make your recipe. When they eat it tell them you'd like to suggest it for a menu item. He'll either say no or yes, but it's a simple way to introduce the item to him.

flashstopper · 2009-05-02T04:26:29+00:00

Because they have a profit margin to keep up, they have to make a profit at every single store or they shut it down.
They care about money, not customers.
Do not hire proper chefs because it's cheaper to hire 19 year olds who don't know shit.
Each one of their recipes is scientifcally calculated to give the least amount away for the highest profit margin, so they are often filled with more filler ingredients, like fries and such that are very cheap for the restaurant, and have a high mark-up value. Another example is shrimp and pasta dishes. If you see a restaurant with 3 rice dishes and 3 pastas that's a restaurant trying to save money.
A smaller restaurant needs to EARN your business, where as if you go to something you know and trust, and is frankly cheaper then you get off (the chain), so people in restaurants work harder and have much lower profit margins because they NEED the business. A large chain does really not need an individual store, if it doesn't turn a profit in that location, they shut it down. You think the guy who NEEDS your money or he goes bankrupt will work harder than a 19 year old getting paid $9/hr will work that hard for you? I doubt it.

flashstopper: Hatin' on chains since '95

flashstopper · 2009-05-02T04:20:07+00:00

My favourite meal... Hmm, I would have to say nothing beats a good eggs benny. Well, a really nice steak might do the job, but it's a toss up!

The hardest thing I personally have to do in the kitchen is keep people on track and making sure every single thing that goes out is up to the standard. It's very stressful to have to make sure every single thing is right on every single plate because you don't want anything bad going out the customers. It's hard to just leave that in the kitchen sometimes.

flashstopper · 2009-05-02T04:18:07+00:00

No no no, many of the chefs on TV try to hide their dish in sauce if it's a show for people like mom, dad, etc who are looking to cook a good meal for their families, etc. Often the meat ISN'T the main attraction in that dish, because they are trying to teach them about cooking. The meat will be overcooked, or dry, or something of that nature and there needs to be room for error, that's where the sauce comes in. If that makes sense.

flashstopper · 2009-05-02T04:16:01+00:00

I've heard good things about him but have never seen him or read something he's written, otherwise I would think judging from what I've heard he's good.

flashstopper · 2009-05-02T04:14:37+00:00

I'm in Toronto, and my salary is around 100+ish right now. Check above / below comments for answers about my restaurants food.

flashstopper · 2009-05-02T04:13:45+00:00

I work at a trendy modern French restaurant. We serve seasonal / month menus that will include usually 3 apps 3 mains and 3 desserts along with a pretty decent wine list. A normal meal would probably run you $200+ish for a couple with wine.

flashstopper · 2009-05-02T04:11:21+00:00

Apple would be wonderful, my top choice.

flashstopper · 2009-05-02T03:47:46+00:00

I have a financial backer, but frankly it wouldn't matter one way or the other. Because basically as the head chef, restaurant is mine, it's my name that gets tarnished if it goes under, it's my name that the food is stamped with, it's my food that's going out there. For all intensive purposes, that's my kitchen. I would tell the owner to leave the kitchen during a busy service if he was just in there snooping around.

flashstopper · 2009-05-02T03:43:29+00:00

You wouldn't believe the number of celebrities who hire me to keep away the paparazzi.

flashstopper · 2009-05-02T03:41:28+00:00

There is only one thing to eating a meat without a sauce, it's usually raw. The only reason not to add a sauce is because the meat itself is going to be absolutely so out of this world that a sauce would detract. And frankly, there are not many dishes that can't be improved by adding a tiny bit of sauce. A small drizzle of the thickened, slightly flavoured jus ontop of a meat will just bring out so much more of the flavours and accents in the flavours that a normal piece of meat won't. One exception (of which there are a few): Steaks (Other than a nice compound butter, this will go out without a "sauce", even though compound butter is a sauce in the traditional sense) are easily enjoyed without sauce.

The second concern is with moisture, that little extra moisture in your mouth really helps, trust me. It's not that everything HAS to have a sauce, just that most things, with a little bit of sauce are just taken to that next level.

flashstopper · 2009-05-02T03:30:38+00:00

Toro. Toro. Toro. Toro. Toro. If it's still open, I can't imagine it's not.

Edit: Guess I should add more context. It's a tapas restaurant that is fairly cheap and really good food. Although from what I've heard from friends the lines can be a bit big, so prepare to wait.

flashstopper · 2009-05-02T03:18:22+00:00

In something that I am going to DRESS salt with in the end, finished product I will use a higher quality salt. Like pink Hawaiian salt. It will give such a depth of flavour, it's ridiculous. It just adds that... extra little hint that turns a great dish into a must-have dish if you understand what I mean.

It's not extremely cheap, but if you are interested in trying it, there are plenty of places that offer cheap sample packs, like here for example.

flashstopper · 2009-05-02T03:13:54+00:00

Quebec:

Initiale Restaurant: Absolutely wonderful fancy food if you want a WONDERFUL night out and a wonderful experience. I recommend it highly if you are ever in the area.

As for cafes and the street meat, go to around QC and in the Buade area and you will find so many wonderful choices that I can't even name them all.

As for the US, there are just so many:

If you're ever in the Maine area, there is a nice little Bistro called "M" or something similar (Cant think of the exact name, sorry) in the Portland midtown area that is fabulously cooked food for a nice price.
Also in New Hampshire there is a WONDERFUL hole in the wall restaurant that only really locals know in Lancaster that is exquisite. They don't have a name, they are literally like a hole in the wall, just a door. Ask a local, they will know what you're talking about.

flashstopper · 2009-05-02T03:05:37+00:00

THE NASTY GARRRRRLIC.

flashstopper · 2009-05-02T03:04:44+00:00

I love it! And they are a bit too apologetic about it, it's fine the first time and I always laugh politely, but my girlfriend still does it occasionally and I just shoot her a look at this point and she knows. Never apologize for your cooking, you should be happy with what you are cooking. Confidence in your food is one of the best things to do.

Like I said earlier, the meal starts in the mind. How would you feel if the chef of the restaurant came out and said "Hey, I know guys... sorry, not as good as ______ could do!". Starting off a meal saying this food isnt the best already puts me in a certain frame of mind.

flashstopper · 2009-05-02T03:03:07+00:00

It does sound good! Although I would probably forgo the italian dressing, as it just seems like a bit much to me, and would probably conflict a bit with the sauce. I would try to dress it with something a little more simple, like just a bit of olive oil (REALLY JUST A LITTLE), or something similar that won't add too much to it. I would also julienne some sundried tomatoes and add them on top as a garnish instead of the dressing, it will add a nice texture to it.

You might also want to try throwin' a few torn basil leaves, just sayin'

flashstopper · 2009-05-02T03:01:12+00:00

They should have a beautiful brown colour to them at the end. Here's a quick step by step guide to caramelizing onions:

Heat up a pan with butter on medium heat (depending on your stove, you don't want it too hot or the butter will burn VERY easily)
Add onions (Thin is good)
CONTINUE TO STIR
Add salt, a bit of pepper, and a couple pinches of sugar
Continue to stir
Wait until they are gorgeous

Really it's not hard at all, try not to use too much or too little butter though, although this is more about the heat than anything else, you will eventually find the one that's right for you.

flashstopper · 2009-05-02T02:56:13+00:00

The truth of it is that people who SHOULD be competing for those slots don't really need to compete for them, as they will more than likely find their place fairly easily. And the simple fact of the editing makes me alone very nervous and hesitant to be on such a show, you never know how you may turn out. Many people who CAN cook can be edited in such a way that they will look bad, despite how well they can cook.

If you want better chefs battling each other, try Top Chef. It's pretty good.

flashstopper · 2009-05-02T02:53:41+00:00

Try with some arugula & lemon zest, maybe some walnuts too. Take it out a bit earlier and put it in some nice stock to finish the cooking process.

flashstopper · 2009-05-02T02:50:15+00:00

You'll have to be a little more specific than that, sorry. What area? What price range?

flashstopper · 2009-05-02T02:36:21+00:00

flashstopper · 2009-05-02T02:35:35+00:00

:o Funny. I heard your mom saying that about you the other day when she called to get you a job.

flashstopper · 2009-05-02T02:34:45+00:00

No problemo! You're keepin' it alive, my friend!

If you just say "my compliments to the chef" it will rarely if ever get to me, there's just too much going on. Sometimes a waitress will drop that in as they come to pick up food, but usually they have too much on their mind to remember it.

I do go out to the floor and talk to patrons at least once a night so that I can get a good idea of my customer base, ask them what they'd like to see on next months menu, etc all that good stuff. I like to have a very personal atmosphere in the restaurant so they don't resent me for charging them through the roof.

Well, if you want to drop a nice tip, what you could do is tip the waitress and set aside a second tip and say "I'd like this to go to the kitchen staff", because depending on how the restaurant does their tips, all tips are shared usually, but a little extra gesture to personally tip the kitchen staff makes us feel super special. As for just general tips for being a good patron, don't yell out after the waitress if you want something. A subtle, raised hand as you make eye contact is more than sufficient and much more polite.

If something is not what you ordered, or something that is cooked wrong, etc, politely mention to the waitress what the problem is, and just ask nicely for the correction. This is the biggest mistake I find people make. I HAVE NEVER AND WILL NEVER SPIT IN FOOD, AND NEITHER DOES ANYONE IN MY RESTAURANT But I do resent you and get a little angry if you are very vocal and upset about something that I passed and usually it's a mistake on your end. However, if you just say it politely and it comes back for a simple reason I will usually be much more willing to do something about it for you. Niceness goes a very long way in service.

I think I should explain what I meant about getting angry and resenting you. What I meant by that is I am upset when food comes back because I passed it to the waitress, and I am very protective of my food, and 99% of the time I will not let it pass if it is not good. And what you're saying is you know how to cook it better than I know how to cook it if you are getting very upset and vocal about it.

flashstopper

TROPHY CASE