Comments on: Food for Thought: Stay in the Kitchen http://philadelphia.foobooz.com/2009/09/22/food-for-thought-stay-in-the-kitchen/ Philadelphia's Authority on Food, Drink & Deals Tue, 14 Feb 2012 05:27:48 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: How much should we tip if we have a “kitchen table” in a good restaurant ? | Essential Kitchen Stuff blog http://philadelphia.foobooz.com/2009/09/22/food-for-thought-stay-in-the-kitchen/#comment-93930 How much should we tip if we have a “kitchen table” in a good restaurant ? | Essential Kitchen Stuff blog Sat, 03 Oct 2009 19:33:09 +0000 http://blogs.phillymag.com/restaurant_club/?p=1187#comment-93930 [...] Food for Thought: Stay in the Kitchen | The Restaurant Club [...] [...] Food for Thought: Stay in the Kitchen | The Restaurant Club [...]

]]> By: Food for Thought: Stay in the Kitchen | The Restaurant Club | kitchensolvers http://philadelphia.foobooz.com/2009/09/22/food-for-thought-stay-in-the-kitchen/#comment-93929 Food for Thought: Stay in the Kitchen | The Restaurant Club | kitchensolvers Wed, 23 Sep 2009 08:03:47 +0000 http://blogs.phillymag.com/restaurant_club/?p=1187#comment-93929 [...] Read more: Food for Thought: Stay in the Kitchen | The Restaurant Club [...] P.S. - Sorry, forgot to tell you great post! [...] Read more: Food for Thought: Stay in the Kitchen | The Restaurant Club [...]
P.S. – Sorry, forgot to tell you great post!

]]> By: Food for Thought: Stay in the Kitchen | The Restaurant Club | kitchensolvers http://philadelphia.foobooz.com/2009/09/22/food-for-thought-stay-in-the-kitchen/#comment-93928 Food for Thought: Stay in the Kitchen | The Restaurant Club | kitchensolvers Tue, 22 Sep 2009 23:52:52 +0000 http://blogs.phillymag.com/restaurant_club/?p=1187#comment-93928 [...] Read more: Food for Thought: Stay in the Kitchen | The Restaurant Club [...] [...] Read more: Food for Thought: Stay in the Kitchen | The Restaurant Club [...]

]]> By: restaurantowner http://philadelphia.foobooz.com/2009/09/22/food-for-thought-stay-in-the-kitchen/#comment-93927 restaurantowner Tue, 22 Sep 2009 23:06:25 +0000 http://blogs.phillymag.com/restaurant_club/?p=1187#comment-93927 What apparently bothers Mrs. Manning is the fact that anyone and everyone, working in the "back of the house", feels like they have earned the right to walk around the dining room. That should not be. It belittles the chefs who have the real talent and skill, the one's who have put their time in. They are the ones who deserve any accolades, and are most likely the ones who don't venture beyond the kitchen door. And for all the wannabe's who do venture out, put on a fresh chef's coat and apron, wash-up, and chew on a breath mint. What apparently bothers Mrs. Manning is the fact that anyone and everyone, working in the “back of the house”, feels like they have earned the right to walk around the dining room. That should not be. It belittles the chefs who have the real talent and skill, the one’s who have put their time in. They are the ones who deserve any accolades, and are most likely the ones who don’t venture beyond the kitchen door.
And for all the wannabe’s who do venture out, put on a fresh chef’s coat and apron, wash-up, and chew on a breath mint.

]]> By: Adam http://philadelphia.foobooz.com/2009/09/22/food-for-thought-stay-in-the-kitchen/#comment-93926 Adam Tue, 22 Sep 2009 20:17:51 +0000 http://blogs.phillymag.com/restaurant_club/?p=1187#comment-93926 Here, here, Joy! Chefs belong in kitchens. Here, here, Joy! Chefs belong in kitchens.

]]> By: Carrie http://philadelphia.foobooz.com/2009/09/22/food-for-thought-stay-in-the-kitchen/#comment-93925 Carrie Tue, 22 Sep 2009 19:09:11 +0000 http://blogs.phillymag.com/restaurant_club/?p=1187#comment-93925 I like it when chefs come out to greet the patrons. I personally appreciate looking the chef in they eye and telling him that his food made my mouth happy. Recently I was at one of the best spots in Philly - mind you there were only 3 tables occupied on a rainy night - and the chef greeted only one table and left us high and dry. Perhaps it was because we were under 30 years old, but I was not happy about it. I've never been in a situation where the food was bad and I'd have to lie to a greeting chef, so until that happens, I like to meet the guy that made my food. It's a part of the local experience. I like it when chefs come out to greet the patrons. I personally appreciate looking the chef in they eye and telling him that his food made my mouth happy.

Recently I was at one of the best spots in Philly – mind you there were only 3 tables occupied on a rainy night – and the chef greeted only one table and left us high and dry. Perhaps it was because we were under 30 years old, but I was not happy about it.

I’ve never been in a situation where the food was bad and I’d have to lie to a greeting chef, so until that happens, I like to meet the guy that made my food. It’s a part of the local experience.

]]> By: Stacey Himes http://philadelphia.foobooz.com/2009/09/22/food-for-thought-stay-in-the-kitchen/#comment-93924 Stacey Himes Tue, 22 Sep 2009 18:51:25 +0000 http://blogs.phillymag.com/restaurant_club/?p=1187#comment-93924 I once had one of the best meals of my life at Lacroix when Jean Marie was still there. I noticed that as the diners starting to clear out around 10PM, JML was walking around checking the tables, smoothing tablecloths, adjusting flatware and occasionally stopping to chat with a patron. He wasn't doing it for accolades or reassurances but just observing the scene, checking for imperfections and greeting the remaining diners with a brief hello and thank you. I felt like I got a glimpse of what makes JML such a great chef... perfectionism, excellence, humility, and quiet charm. I will never forget our interaction. Only wish I spoke better French. I once had one of the best meals of my life at Lacroix when Jean Marie was still there. I noticed that as the diners starting to clear out around 10PM, JML was walking around checking the tables, smoothing tablecloths, adjusting flatware and occasionally stopping to chat with a patron. He wasn’t doing it for accolades or reassurances but just observing the scene, checking for imperfections and greeting the remaining diners with a brief hello and thank you. I felt like I got a glimpse of what makes JML such a great chef… perfectionism, excellence, humility, and quiet charm. I will never forget our interaction. Only wish I spoke better French.

]]> By: rhodeygirl http://philadelphia.foobooz.com/2009/09/22/food-for-thought-stay-in-the-kitchen/#comment-93923 rhodeygirl Tue, 22 Sep 2009 18:43:04 +0000 http://blogs.phillymag.com/restaurant_club/?p=1187#comment-93923 I have definitely been in the situation before where the food was terrible and the chef came by unannounced. I never returned to that restaurant again. I bet, however, that if the chef had never come by to sing is own praises, I would have given the place a second chance. I have definitely been in the situation before where the food was terrible and the chef came by unannounced. I never returned to that restaurant again. I bet, however, that if the chef had never come by to sing is own praises, I would have given the place a second chance.

]]> By: Michelle C. http://philadelphia.foobooz.com/2009/09/22/food-for-thought-stay-in-the-kitchen/#comment-93922 Michelle C. Tue, 22 Sep 2009 18:19:51 +0000 http://blogs.phillymag.com/restaurant_club/?p=1187#comment-93922 This is a really interesting post and from a viewpoint I never really considered. While dining at the BYO of a James Beard nominee recently, I was a little bit surprised when the chef walked through the room and did not acknowledge our table - the only one occupied in the restaurant at that time. I am someone who pays attention to the details of where I dine, so I guess you could say I am one of the starstruck patrons when I encounter a notable chef. Now I realize that what I took to be a possible snub could just as well have been a chef who was simply modest. Great article! This is a really interesting post and from a viewpoint I never really considered. While dining at the BYO of a James Beard nominee recently, I was a little bit surprised when the chef walked through the room and did not acknowledge our table – the only one occupied in the restaurant at that time. I am someone who pays attention to the details of where I dine, so I guess you could say I am one of the starstruck patrons when I encounter a notable chef. Now I realize that what I took to be a possible snub could just as well have been a chef who was simply modest. Great article!

]]> By: tina breslow http://philadelphia.foobooz.com/2009/09/22/food-for-thought-stay-in-the-kitchen/#comment-93921 tina breslow Tue, 22 Sep 2009 18:17:27 +0000 http://blogs.phillymag.com/restaurant_club/?p=1187#comment-93921 I'm afraid I don't feel the same way Joy Manning feels about talking to a chef about a meal. I personally love to meet the people behind the stove, all of them. I do believe that whenever someone from the restaurant asks you how your meal is, you should tell the truth. If something isn't to your liking, it's the perfect time to discuss it. Feedback is important for everyone. Maybe you misinterpreted the menu description. Maybe, unbeknownst to the chef, one of the ingredients was inferior. Of course it doesn't work well if the chef is uncomfortable. But an honest and open conversation goes a long way toward building a positive experience for both the restaurant and the customer. I’m afraid I don’t feel the same way Joy Manning feels about talking to a chef about a meal. I personally love to meet the people behind the stove, all of them. I do believe that whenever someone from the restaurant asks you how your meal is, you should tell the truth. If something isn’t to your liking, it’s the perfect time to discuss it. Feedback is important for everyone. Maybe you misinterpreted the menu description. Maybe, unbeknownst to the chef, one of the ingredients was inferior. Of course it doesn’t work well if the chef is uncomfortable. But an honest and open conversation goes a long way toward building a positive experience for both the restaurant and the customer.

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