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nypork

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  1. I'm a chef at a tapas place in NYC that has been open just a year and we just had our biggest day yet. I think the small plate and quartinos of wine model will boom in these times. There is nothing over $15 dollars on my menu and many around $10-and I must say I'm can be generous on portion. The one thing I have noticed is volume of business on individual days. It seems like everyone is saving up for the weekend, while Fridays and Saturdays are usually the busiest days, now they just totally eclipse the business we do earlier in the week.
  2. nypork

    A question for food critics

    you also need to name your restaurant, silly...so we can like, try it, and like, see for ourselves...and.... how about a link to the article? ← There are lots of reasons for maintaining ones anonymity when posting on this site. Usually because some things are said here that would never be said in public. ← Oh, I'm very public about my thoughts on this.
  3. nypork

    A question for food critics

    you also need to name your restaurant, silly...so we can like, try it, and like, see for ourselves...and.... how about a link to the article? ← Wel I wasn't too sure about the policys of posting my restaurant but it is called B uceo 95. As for posting a link to the articles I personally don't like the idea of directing traffic to those hacks.
  4. nypork

    A question for food critics

    I guess I just need to name the magazines who have the questionable content, it'll make me feel better- Time Out NY and New York Magazine. So buyer beware.
  5. nypork

    A question for food critics

    So here is another little update. I guess being in NYC and being noticed should satisfy me. However the low standards of editorial really gets my goat (I was a low level editor for some things at one time so I think I have some knowledge of what goes on in publishing, but this baffles me). So here I am alerted that another weekly mentions me in their backpage listings today. Whatever a little capsule, but hey my name in print for the first time as a chef and it is not the police blotter, I'm excited. Then I read it. Here they call my food imaginative tapas(awesome) and then proced to name things that, once again haven't been on the menu since May and some things I took off the menu my first week in March. And they even got the name wrong of the restaurant I worked at previously, which is a very high profile place. What happened to fact checking? Ahhh-thanks for reading.
  6. I'm currently working as a Chef in NYC but have been thinking of going to Spain and working in Barcelona. Has anyone done this, was it easy, how was the pay, how did you fit in, any info you can give me would be great-Thanks
  7. nypork

    A question for food critics

    Some questions the answers to which might make a difference: 1 - Does the review just mention some items that have been off the menu for two months, or is it based entirely on outdated information? 2 - What species of publication carried the review? Magazine, newspaper, online . . . ? 3 - Did the restaurant publicize the chef change or keep it quiet? 4 - Did the reviewer or someone at the publication contact you for fact checking? ← 1. The review definitely mentions outdated menu items as well as current items-the thing is the current items had positive feedback and the old the negative. 2. The publication is a weekly NYC mag with a related website, pretty popular but I never really read it because I think their content overall is pretty weak. 3. The restaurant is a small UWS mom and pop-so we really don't do any press stuff-totally word of mouth publicity. 4. Apparently they did some fact checking about our hours and pricing. I actually did contact the editor this morning and they got right back to me, saying they do believe the reviewer was there in the past month. But then today in the afternoon I answered the phone and it was them doing fact checking. The questioning was bizarre, they were questioning the hours and pricing again and asked about a couple of dishes, some old some new. We'll see what happens. Overall, like I wrote before, if this review came out two months ago I would be kicking myself for not cleaning up the previous chefs messes quicker and paying more attention to certain details. But I feel like I made things so much better in the last 2 months, I got the short end of the stick with the visit from that long ago. But hey, at least someone noticed us. Heck you guys on egullet haven't even discovered us yet.
  8. I wonder how long you(or an editor) generally holds on to a review before it gets published. And what kind of updates you make to a review before publishing. I received a not so flattering review this week. While I'm not going to cry about it, i agree with some of their no food related points, but I do have a problem that they mention stuff that has not been on the menu for at least 2 months. I took over the restaurant 3 months ago and gradually changed the items to where I felt fully confident in presenting and am kind of proud of. I mean the customers like it,they tell me the food is better than the previous chefs and we get busier every week. It just sounds like this reviewer came one time and wrote a review and it got filed away until they needed content. Can anyone explain to me the process?
  9. nypork

    Momofuku Ko (Part 1)

    I believe Chang has developed such a large ego,which seems to work for him, that he intentionally thinks up of things that will piss people off and cause a debate, and in the end he gets off on it. As a cook who has worked in a popular open kitchen, I must say flash photography does get on your nerves, to the point where I had to ask customers to cool it or go flashless. This is not based on anything my friend said about his personal experience with the prohibition:1. Maybe, in a restaurant the size of my closet, Chang & Co. feels that the size of a DSLR capable of taking decent non-food photographs, alone, takes up too much space? Presumably, you'd have to put it on the countertop, since there is nothing else to hang or put your camera on. 2. Maybe certain cooks at ko are nervous/shy around cameras? 3. re: "trade secrets." Perhaps. But, I highly doubt it. There is so much about Chang's food on the blogosphere that I don't see how photographs add *that* much more to conceptualizing the food. 4. Highly doubtful: maybe they have something to hide? I have no idea what this could possibly be. (e.g. something in their kitchen isn't up to code and they're afraid that a captured image of it might get them in trouble). ←
  10. I just got finished working in a open kitchen and there was a test of restraint from swearing and getting loud being that customers are two feet in front of you watching your every move. Needless to say i have learned to act more civil in that environment and it has carried over to my new place. It's kind of nice to act somewhat civil in this life as a cook and speak intelligently. However I do think that the English/Spanish influence does provoke more swearing, not so much in an angry way but as far as I have heard, every native spanish speaker knows english cuss words and every native english speaker know spanish swear words-its a common bond and just comes out of our mouths naturally. Also it is mostly guys who work in the kitchens and there is that locker room mentality. As for that Andrew guy, I blame rap music.
  11. nypork

    4-Star Dilemma

    I second that-as a cook in a open kitchen, I have a lot of interaction with customers-when I ask how their meal was, if they say "well a little to salty, to dry" or whatever, I tell them they should of sent it back-and the look of amazement in their eyes when I suggest this baffles me. Tell someone you don't like your meal, especially if you are dropping the coin that a 4star warrants. Personally, as a cook, I want to know if I sent something out mediocre. ← Okay then, since I'm the guy that started this, let me ask you a question. If I came in on a busy night, and you had some 4-star dishes on the menu that were complicated, and I asked if the alcohol could be omitted in one, and you decided to make me a whole other dish instead, and to leave the wine out of all the sauces, and then I went on an internet forum and said that the food was lousy and named your place - would you be pissed? I'm not defending the restaurant, or in any way saying that what they served was acceptable at the 4-star level. I was just thinking of extending a kindness to the chef who certainly didn't have to do any of that on a busy night. I can buy two different explanations, one that special requests can throw a kitchen off on a busy night, and the other that at that level, they should be able to modify a dish and still send out something culinarily dazzling. But all I'm asking is, if you did those things for me and then I trashed you by name online, would you be pissed and think of me as an ingrate? ← Catering to a customers special request happens all the time-I think they call it customer service. But name the restaurant if you want. Just as I would like the customers comments, as a diner I would like to know what others diners thought of a restaurant.
  12. nypork

    4-Star Dilemma

    I second that-as a cook in a open kitchen, I have a lot of interaction with customers-when I ask how their meal was, if they say "well a little to salty, to dry" or whatever, I tell them they should of sent it back-and the look of amazement in their eyes when I suggest this baffles me. Tell someone you don't like your meal, especially if you are dropping the coin that a 4star warrants. Personally, as a cook, I want to know if I sent something out mediocre.
  13. nypork

    Razor Clams

    Grill them, then douse them with some salsa verde
  14. I need a place that isn't to pricey and will cater to some finicky eaters(ie southwest food isnt their thing) Thanks
  15. I live a block away from whole foods in the TWC, so 99% of my shopping is there. I feel blessed. Unfortunately I tend to impulse buy more than I need.
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