Cute cutting boards, although I'm still shaking my head about how Kenny's cheese course could have been that bad. Tom's blog is now up, in which he pronounces it "horrendous, a word you don’t often read in my blog. The combo of goat cheese and a strawberry rhubarb relish could have been good, but Kenny used an aged goat cheese, which affected the consistency and made it too salty." Hmmm. Well, I guess that says a little more than Gail's aggravation at the size of the portion. While most of Colicchio's blog is kind of aggressively defensive, the one thing I did find interesting is that he's been pushing to eliminate from Restaurant Wars the requirement that one team member be responsible for front of house. Not sure what I think of that idea. While I am glad there's been less silliness in recent seasons about making the chefs responsible for decorating FOH, especially in barely built-out spaces, the FOH/BOH wildcard has usually been interesting to watch . . .
I think it's cool lookin'.
You know Eggy, I agree with him. It's called Top Chef. It's about cooking. Not about whether someone says goodbye to certain guests as they leave the restaurant. It is about dealing with putting out the food in a timely fashion. Making food that customers will come back for.
Yes, Shamy, I don't disagree with Tom either. But in the real world of restaurants, not just the "reality TV world," don't you think that the sum of food + service factors into customers' experiences and how likely they are to go back and support a given restaurant? One of the things I've always loved about the Restaurant Wars episodes is that they are more "real world" vs. lots of contrived reality-show, advertising-driven challenges. And the importance of a good restaurant concept, plus good coordination between FOH and BOH is essential to a successful restaurant, don't you think?
I thought I commented on this. I like the cutting board puzzle idea and I want one in bamboo.I watched Restaurant Wars for Seasons 3 and 7 at the same time. It was a little frenetic. I kept wondering where the Season 3 people were and why Howie wasn't volcanically cooking up psychotic explosions in the Season 7 RW. LOL I blame the orca for this new obsession.
Some of the best food I've had didn't have a front of house person. Didn't have the greatest decor. Think about Tony Bourdain and all his travels to street cart dining, little holes in the wall serving great food. If you don't have a chef who can put out great food, all the polite service up front won't mean shit. Hell think back to Season One and Stephen going home. Top Chef, as I see it, isn't about running a restaurant, it's about being a great chef, not only at cooking for a restaurant but also cooking for catered events, cooking private dinners, cooking outdoors in harsh conditions. I love Restaurant Wars and I certainly think you can show good or bad coordination between FOH and BOH without sticking a chef with the FOH assignment. Hell I think there would be MORE pressure if the chefs had to deal with a professional not in the competition. It's one thing to yell and scream at Alex, it's another to yell at a stranger who more than likely will yell right back at you.
Forcing the chefs to work with a professional FOH person could be interesting to watch indeed!
I like your idea. It would add another level of stress, which is, I am learning, always good. snort
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