“LIFE CHANGING, AMAZING, DELICIOUS, THE BEST IN MY LIFE, MIND MELTING….”
“UNINSPIRED, PEDESTRIAN (this is one is cute!), UNDERWHELMING, SOULLESS, UNIMPRESSIVE….”
You take the good with the bad, the praise and the criticism - it’s part of the gig! In this business you have to have thick skin, you can’t be sensitive; you must be receptive and willing to accept criticism as well as praise.
This is the credo we in the business often recite to ourselves
These words help us to deal with all that comes with this business. No matter who you are, if you are passionate about what you do, and you pour yourself into it, you will take it all very personal, it’s simply too hard not to. You are thankful for the praises and accolades, but it’s always the negative criticism that sticks with you. Some of us even have the really rough ones memorized! I’ve had many conversations with many different colleagues, and they all have some review or criticism that is embedded in their heads and hearts, trust me.
So with all this in mind, I thought I would share this with you, as it might give insight as to how this all works, at least here in my place. Every 2 ½ to 3 months, we change the menu - we change it seasonally. There is so much thought and discussion and ideas bouncing back and forth for this. There is an abundance of work that comes with this, often not shared with the customer because it’s not really pertinent to your dining experience. Here is the process, in detail, laid out for you - in some places there is more to it, and in some less. This should give you an idea of what it takes to create consistent, good food in a restaurant. Some places have a corporate office that does all of this - creates and ships the food in pre-processed bags to microwave or boil and serve, efficiently and quickly, 10 minutes or so at a time. We are not one of them. I have colleagues that change their menus daily…DAILY! You want to talk about dedication, hard work, passion! That’s not easy!
New Menu Process
So am I whining? NO! Complaining? NO! Am I being another chef saying, “Look how hard all of this is for me. You need to appreciate me!”? NO!
I simply want you to think about this when you go out and eat, and perhaps something is not to your liking - or even if it’s something that’s amazing. Before you quickly jump to use those new shiny terms and words you picked up from Food Network or the latest cooking show on Travel Channel, or from your favorite magazine food editor, on a review site or with your friends….and before you use terms like uninspired, or pedestrian, or underwhelming or earth shattering, mind altering, transcendental….try to think about the fact that cooking at home and cooking professionally are two very different things. We all want to be blown away by that next meal, we all want the most for our dollars and we want what we’ve seen on TV. I do too! But we don’t live in TV – and the process from conception to delivery doesn’t happen in a 30 minute segment including commercials. My goal is to produce an honest, superb dining experience and always have something new and exciting to offer our customers. And maybe, just maybe, have someone feel inspired and ready to come see us again to see what’s next…..
Posted on 8/28/2014 at 10:12:00 AM