Tag: restaurants

The Poor Man’s Slow Hustle #4

True confessions of a chef #1

After 10 years of cooking professionally and trying with all the might my small yet determined physical self can offer, with all the passion in my glowing heart, and with all the smarts in the multiple folds of my brain, I only make a few dollars (literally a few, this is not a dramatized statement) more an hour than when I graduated from college.  10 year of toil, turmoil, and complete dedication.  I make less than I did before pastry school.  I make so little that I was upset when minimum wage got increased.  I make so little that I got a pimple of stress when my great job offered its shiny spot to me.

Eating is the number one necessity to living, but the work involved is not valued.  Like teaching your children, these building block of society our overlooked and negated to the needy.

I have preached it before and I will continue my soapbox speech.  Tipping is ridiculous and at this point it proves nothing.  You tip because you have to, not because you want to.  Since the industry has exploited the goodness of your dining generosity, it needs to be restricted.  Servers, food runners, hosts, cooks, dishwashers, and bar backs, we all deserve to make a living wage, and just like a capitalistic system, the wages should not be so binary.  Front of the house makes it rain, while back of the house is in the drought.

The system is not working, and this in turns makes it very difficult to want to go to the kitchen day in and day out, taking that precious passion and putting it towards you.

We are the overlooked crowd.  You read about running a restaurant, and the service  involved in making the guest have such a grand experience, and the struggle or impute of the chef is never mentioned.  It’s all about that happiness in the dining room, the articles never mentions the that person under the bandana.  It is starting to get to us.  I see a lack luster in cooks because we are not getting enough out of this bargain.  Someone has to speak up, and it will be Marigold and her golden wit.

Advertisements

New Wave of Food

Deconstructing a known food dish has been very popular in restaurants for years.  You take something, say a carrot cake, and you put apart the components to recreate a new eating experience.  With the carrot cake example, the raisins in the cake would become a purée, the carrot a sorbet, the cake a fluffy microwave cake, the rum a caramel sauce, the brown sugar would be crystallized for a crunch.  The spices would be an aroma.

Why don’t we call it a reconstruction? You are not simply tearing down, you are recreating.  A reconstruction has endless possibilities. In order to create you first must destroy.  This we know.  But after that epic destruction of mayhem and feelings of regret, overwhelmed by everything that must still happen, you must rebuild.  This is twilight hour, let’s reinvent, don’t stop early now.