The grind is the climb... we see you youngins!
✊🏾: @for_the_chefs
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#truecooks #cheflife #chefsroll #humilitydedicationsacrifice #chefmeme #iykyk #chefs #restaurant #hospitality #hospitalityindustry #management
Ever have one of those services where absolutely every single little thing that can go wrong does? When things are so fucked even in hindsight there was nothing you could have done to prevent the carnage? This photo is mine. New Years Eve 1999/2000 - The once in a lifetime millennium fiasco I’ll never forget. My first NYE service as Chef de Cuisine. It was a big one & it was a disaster. The source of precisely what destroyed us was easy to pinpoint. What happened was our (highly suspect) Restaurant Manager set 100 plus additional seatings to the adjoining banquet spaces next to our restaurant’s dining room -supposedly to accommodate over-flow & walk-in guests but he did this without assigning them table numbers or even server sections. Fast forward hours later, we’re full in all rooms and the servers - who have no idea what they’re doing- are ringing-in orders without table numbers thus making the food runners useless to help and impossible for me to expedite. At one point I unplugged the Micros and had the guys put up 2 of each entree - then auctioning them off to frantic servers on a “you need it, you take it” basis. In the photo, I’m not pre-pouring soups, I’m actually picking up a 12 top’s soup course from a little 1/2 size hot box next to my expo / garnish station. I think the look on face says it all... The next morning, New Years Day 2000, I get a call from the Hotel General Manager to come-in, he’d like to talk to me. I figured 100% sure I was getting fired. So I show up back at the Hotel & told him what happened from the kitchen perspective and to my utter shock-he told me that was exactly what happened & “happy new year Chef” After that, we never saw the Restaurant Manager again. I suppose the moral of the story is, even if you know something is wrong - sometimes you just have to blow things up to create positive change. Hope everyone has a great service Tonight & a happy new year. Love you guys
#truecooks #happynewyear 🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉
#cheflife #90s #thankscooking #sanfrancisco #sf #whatwedo #y2k 🎉🥂😒✊🏾
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#truecooks #cheflife #whatwedo 🔪
CHEF BOBBY HILL > THE BEAR…
Bobby, at 21, is cooking from his heart with little to no experience, sacrificing everything he has to achieve his vision. Sacrificing the trappings of other college age kids - He is forging his own culinary path lead by integrity and a genetic code that requires him to do it right, everytime. He is kind to his staff, putting their needs in front of his own. He understands the need to be profitable from his owners perspective but never at the cost of quality. Never compromising his vision. Seeing Bobby have the opportunity to cook for his mother Peggy after all these years, well I wasn’t expecting to get emotional but damn if I didn’t. Never having the opportunity to cook for my own mother, that scene really hit home. Recognizing her with a weekly event (she clearly needed) was even more special. In a world that’s systematically divided, where we are being torn apart from one another with daily perceived divisions it’s really special to have such a kind spirted, thoughtful family comedy back on the air…highly recommend.
#truecooks #goodlooksforgoodcooks #whatwedo
“When Foie Gras is criminal, only criminals will serve Foie Gras.” 🪿🪿🪿
*Swipe for ‘Foie Gras Forever’ tees & decal packs just dropped
#truecooks #nyc #foiegras #forever
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Professional cooking used to be way harder and a little easier at the same time. Before the internet Chef’s had to rely on printed materials like magazines or newspapers to promote themselves which was harder, but didn’t have the daily pressures of maintaining a social media presence which was way easier. This was my first newspaper coverage from the Vancouver Sun circa 2002 but it could be mid 90s based on the pretentious plate I’m holding or the $200 Egyptian cotton jacket I’m wearing. Clearly I took myself very seriously as evident by the very serious quenelle of pomme purée and the stiffly starched apron I have pulled high. The dish - which isn’t so much a dish as it is a series of well executed components - is a stone cold rip off of my favorite chef at the time David Burke’s famous Sword Fish Chop. I showed our fish distributor how to cut these pieces off the collars (although they would have been better attached to the collars lol) there are only 2 per fish and each of then needs to be carved of its cartilage into these pristine chop shapes. We’d then give them a steaky marinade, vacuum & freeze. The garnishes here are yet another example of pretentiousness, note the 2 foot long lemon rind or flowering thyme (sorry Chad, neither are edible) The confit garlic & tomato is solid and still relevant today, maybe as a smash burger topping? The final garnish is the absolute best/worst of the era, imagine a garnish 10x worse than truffle oil and you’ll have a hard time not coming up with the dreaded Balsamic Reduction! At its best it looked visually like a radical Todd McFarlaine Venom creation of slimy black symbiote crawling across plates. At its worse? Super-Gluey acidic sweet poison. I have absolutely no idea what its redeeming qualities were but damn if we weren’t reducing it by the gallon. Sorry balsamic vinegar and sorry for everyone in the kitchen that was asphyxiated while cooking it. It takes time to become a quality chef and my heart goes out to everyone living their careers transparently on social media today, remember to not take yourself too seriously, some trends are better than others and keep cooking…
#truecooks #cheflife #tbt
