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ace

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  1. ace

    cavalli

    i think pillbury and boyrdee have done a good job.worth in the billions,will see some will stay open business taxes come in,and creditors take action hi patrice love to see how long you stay open
  2. reminds me of the episode on seinfeld .the soup nazi
  3. we have a sign in the front that reads . WE HAVE THE RIGHT TO REFUSE TO SERVE YOU.
  4. ace

    cavalli

    everybody should relax a little........its only food. the only time you could have a bad meal is when the chef starts looking for glory and goes crazy experementing .if you stick to basics you cant go wrong.a lot of problems are in service ...but it doesnt matter you go back for the food.
  5. here goes carswell again.......all the confit you have eaten in the past week you will start growing wings.........i wonder whats next. do you realy think that you will be writing for the gazette....wanna be critic
  6. ace

    cavalli

    no sweat fellow food connaiseur,you eat out alot.............
  7. nice..........actualy the soap was to make the confit........
  8. ace

    cavalli

    thumbs up intefiler well said.sleaze factor .maybe you should tell eatomuch to stop bringing his kids in places like that .i think cavali is going to do well no matter what people say.
  9. not .i think i have the right to express my opinion.i have been in the business hands on, seen alot ,i hired a chef once from these so called restaurants where everyone is too drunk to taste anything ,he lasted all but one week .cry babies . we used to make our own soap years ago .those are the days where chefs were masters and could work. now you need a hundred people in the kitchen to serve a handfull of people.
  10. ace

    cavalli

    since there is no muscavado around .try lantic sugar they will tell you where to pick it up
  11. true a good or bad chef can make or break restaurant.just like a good and bad critic.i am not implying you are a bad critic.its your job and you try to do it as good as possible just like the chef.you never had the pleasure of tasting my food . because i am more of a restaurant consultant.my family has owned many money making restaurants all were sold at big profit.my father stuck to solid good tasting food for families to enjoy not anorexic models and coke heads.dont see to many reviews on family style restaurants.i guess it dont pay well. by the way a romantic restaurant dont have to be expensive,we all dont make the big $$$$ you do.
  12. ace

    cavalli

    is that the only thing keep you here.toque is overrated .i understand that the first bite is the best . but when i go out to eat i like to indulge .micro portions do do it.a fat 24oz steak does it ,or maybe a three pound lobster on the side.take it easy sweety .
  13. ace

    cavalli

    by the way why is every resto a copy of French Laundry.STICK TO THE BASICS . take lessons from rosalies, moishes, queue de cheval,if i am going to spend good money to eat, i want to eat .alot of it looks pretty and all but no substance.
  14. critics could make or break a restaurant.when someone invests a ton of money to open a business and try and make an honest living for owners ,cooks ,dishwashers ,waiters and busboys a critic walks in .i have done ten openings all over the world,everything looks good on paper but it takes time to iron out the kinks ,it could take a year or more torealy be on the ball.very hard to find deticated staff to work the proper way.i think food critics should take the job of city inspectors and write up most of the restaurants in montreal for unsanitary conditions in kitchens.i have seen expensive restaurants in montreal full of rats all over the place . all chefs deserve a fair break,all the stress ,long hours,incompetent staff.i guess reviews could also be bought .
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