chef koo

i had this huge post written but this is turning into a matter of personal views and opinions. if people want to eat what i cook for them thena they'll come to me. if they want a good hanger steak (i'm coming in for one of these niel) then they'll go to you. i'm not trying to force anyone to look at things my way. if they want to that's their choice. i would like for my customers (if when when i get my own restaurant) to make up their own damn mind and you're right. i do lack perspective. in a few years let's see if my ideals ahev changed. i have a feeling they won't

i don't think all restaurants should be like me. it's all a matter of the preference of the chef. some chefs like to give what the customer wants and some like to give them what they want. different strokes for different folks. but i for one am in the camp of showcasing my food stuffs to the customer rather than allow the customer to change what i cook. but my original thought wasn't the whole who's right. i just thought that the restaurant industry was getting too "the-customer-is-always-right" oriented. people are so jaded by that mind set that it makes a restaurant look bad if they stick to their guns about the food they serve. i know alot of people base their judgemnt on the calibre of a chef not by their skill and technique and ability to creat flavor but by wether or not they get what they want. "oh this chef wouldn't serve me something without this sauce. he's a bad chef" ← Um... can I ask a very silly question? Chef Koo, why did you become a chef? Reason I'm asking is because to me.... I'd think that a big part of the reason that one becomes a chef is because they want to feed and nourish people. No doubt I'm being waaaaaay to simplistic here... but it seems like that should be a really big part of the point of choosing the career of food professional (it's certainly not for the money ). Sure you get the mysterious alchemy of experimenting will all kinds of cool substances/ ingredients but ultimately.... it's the people you put the plate down in front of, who get to experience and enjoy what you've come up with, that matters. Surely making them happy, plays a fairly significant role in what you do?!?! I'm wondering how amending things a bit to suit dietary issues, allergies or foibles can really be such an issue when one starts out from the premise of making people happy. Granted there are wack jobs out there who will never be pleased, but for the average patron, does it not behoove you (the universal you, not just Chef Koo) to go a tad out of your way to enhance your customers dining experience? ← i tell all my friends this. i don't care if my food is liked or disliked. as long as i'm happy with it. i have picky friends who do'nt like a certain ingredient. i'll make something with that ingredient anyways. if they know they'll pick something up. i'm not offended. they're not offended. if people like my food they'll eat it. ifthey don't they won't eat it. making people happy is not why i became a chef. i became a chef because i like cooking

i don't think all restaurants should be like me. it's all a matter of the preference of the chef. some chefs like to give what the customer wants and some like to give them what they want. different strokes for different folks. but i for one am in the camp of showcasing my food stuffs to the customer rather than allow the customer to change what i cook. but my original thought wasn't the whole who's right. i just thought that the restaurant industry was getting too "the-customer-is-always-right" oriented. people are so jaded by that mind set that it makes a restaurant look bad if they stick to their guns about the food they serve. i know alot of people base their judgemnt on the calibre of a chef not by their skill and technique and ability to creat flavor but by wether or not they get what they want. "oh this chef wouldn't serve me something without this sauce. he's a bad chef"

i don't own my own restaurant so i really do'nt have a right to be upset. but if i did. i would insist that people try it first and then make up their minds. if they don't like it then they can orde something else. if alot of people like what they eat than so be it. if alot of people don't like what they eat than so be it. people call me arrogant, but it's not that i think my way is beter than the customers or that the customer doesn't know anything about food. it's just that i want to cook what i want to cook. adn does that comprimise my artistic vision? of course not. i'm confident in who i am. what people think of me is their own opinion. but if i take what you say to heart than it would make no difference if i worked at burger king, a chinese restaurant, an indian restaurant, or whatever. i chose french cuisine. i would like to accomplish that ← Sometimes it goes beyond what the diner wants to try however. I know I have seen lots of entrees involving lots of starch that look very tasty, and I would love to try them, but the fact remains that I can't eat those starches if I want to remain healthy and not obese, and for me at least, that outweighs a sheppard's pie. I think it is important for chef's to understand that special requests are not an affront to them or their talent, but sometimes just a concious sacrifice being made by the diner as well. I am always very appreciative of any chef who is willing to sub extra veggies for a starch, after all, the main dish is still left intact, what does a change in one of the side items matter? I can even understand a nominal surcharge for the service. When a chef gets into the mindset of only cranking out dishes exactly as they appear on the menu it removes a lot of the personal touch of independant run restaurants, and takes that chef one step closer to becoming an Applebee's assembly line operation. ← i don't think all restaurant should be like this. there's a place for comprimise and there's a place for strict adhereance to the menu. my original post wasn't so much about who's right. i was just wondering if our town was too customer-is-right oriented. in other words were restaurants too willing and ready to comply to the requests of customers. it just seems that customers have the expectation that restaurants should try and accomodate what you want and if they do'nt it means that it's a bad restaurnat. and in response restaurants think that it's bad business to not comply.

how pricey is hapa izakaya?

i don't own my own restaurant so i really do'nt have a right to be upset. but if i did. i would insist that people try it first and then make up their minds. if they don't like it then they can orde something else. if alot of people like what they eat than so be it. if alot of people don't like what they eat than so be it. people call me arrogant, but it's not that i think my way is beter than the customers or that the customer doesn't know anything about food. it's just that i want to cook what i want to cook. adn does that comprimise my artistic vision? of course not. i'm confident in who i am. what people think of me is their own opinion. but if i take what you say to heart than it would make no difference if i worked at burger king, a chinese restaurant, an indian restaurant, or whatever. i chose french cuisine. i would like to accomplish that

who here thinks that the dining scene in vancouver is too "the customer is right" oriented? almost every restaurant i've worked at is willing to comprimise what they believe in to make sure the customer isn't unhappy with their expirience. how many times have you (professionals) had to deal with someone who's come and ordered something off of the menu or asked for "no starch extra veg". they've complained about bullshit things and the restaurant indulges them in the name of good customer service. it's funny because the some of the most sucessful restaurants i've been to are the ones who don't give a damn what the customer wants. actually the busiest restaurant i've been to is the no. 9 restaurant in richmond. they don't give a rats ass who you are or what you want. all in all i just find that alot of my friends ask for things that i know agitate the staff or have no grounds for the complaints. the restaurant will simply grovel to anyone. who her would be offended if they went to a fine dining restaurant and was told that thier request would not be accomodated? i know i wouldn't. who here with allergies would be offended if they were told that the dish wouldn't be prepared without such and such an ingredient? i know i wouldn't. i'm sure this isn't something that is exclusive to vancouver but i thought i'd ask because i'm sure that circumstances differ from place to place

i haven't been to myself but a chef buddy of mine (by far the chef i respect the most) said it was awesome. but check it out and decide for yourself

thanks to all who submitted. the votes are being counted. it's late thought and i probably won't finish tommorow so if you want to try and squeezin your votes if you haven't alreayd then by all means.

not much time left for you guys to get your platinum plate award selections in. they're due this saturday.

what's so great about her? what put her on the map. i know that she had a cooking show and she wrote cook books but i know alot of people that did that. what set her apart fro mthe rest. i think sh'e sreally beyond my time, but i ust hear so much about her. did she invent something to revolutionize cooking or soething like that?

i think there a taboo in teh culinary world about using msg. it's a less sophisticated salt is what most will tell you. and the whole of north america is in a scare of the "harmful" effects it can have on your body. i'm not afraid of using it. but you should use is discerningly. fleur de sel, iodized, whatever has it place in certain foods.

i have made the ultimate grilled chesse sandwhich. i made it at work when we got in a new cheese we were going to use for a pasta. i had the munchies and a sandwhich with it and it was grilled cheese heaven. basically take any bread you want. i like a crusty bread so you get a good crunch. i like olive oil instead of butter. and the cheese is probably something alot you may not have heard of. it's called cacciocavalo. it's a smoked cheese from italy, and it without doubt makes the greatest grilled cheese sandwhich hands down. before you tell me about how you can't beat the classics try it and then tell me.

no we must beat these people into submission and make them fully realize how unsophisticated their palates are compared to our uber palates. seriously though i'm secure. i just think it'd be fun. brian i like the sound of platinum.

i think the general consensus here is that the golden plate is complete bullshit. so why not do our own. we take the same categories. pm the votes to someone as to make sure the votes aren't manipulated by popularity. hell i'll do it. the categories are: pacific northwest latin american chinese thai indian japanese other asian (whatever that means) french spanish italian greek mexican african seafood vegetarian tapas deli juice bar bakery (pastires) bakery (bread) coffee shop appetizers soups salads sandwiches hamburgers french fries fish and chips wraps pizza people watching celebrity watching late night/all night innovative menu group/gathering to impress out-of-towners ultimate dining expirience wine list beer list drink specials stiffest drink best new restaurant diner/casual takeout best restaurant chain steaks lobster pub food sushi dim sum desserts breakfast weekend brunch most romantic $10 meal organic food menu service view patio so just go ahead and pm me with your annswers and i'll post the results. i'll set a deadline of this saturday which is the 26. make sure not to post your answers.

that's very interesting and contrary to what i've heard. if you leave it un warmed will you still get that butterscotch aroma to it? now that you mention it after a bit of holding it in my hand the flavor did seem a bit different. but the aroma was definatley still there

are they necesary? can you leave white wines in your normal fridge and reds at room temp? are they merell for aesthetics?

so what's the best way to maximize the flavor and aroma of cognac. i bought my bottle of XO hennesey. i bought my snifter. i tried it and i got that lovely butterscotch flavor i love so much. but i'm wondering if there's a technique to it and if i got it just by chance. i know for sure that you try and make as much of your palm touch as possible. but what else. do you swirl it in the glass? do you sip as you go?

what's a good brand of glass. i live in canada so keep that in mind. so far the most popular brands seem to be spigeleau and riedel. i prefer crystal as opposed to glass

where's this?

basically you can use it as a sauce as is for anything. steak, fish, poultry, starches like potatoes, rice, pasta, all kinds of vegetables. use it for anything. also use it for a dip for snacks. dip into it with fruits. the list goes on and on

LOL. i never thought there'd be so many. this is awesome guys. thanks

what wines would be good for snakcing? i don't mean cheese and wine tasting. i mean you're going to watch a movie snacks. chips, popcorn, cookies and such. i wonder because i'm about to sit down to a movie and i have some chips to munch on and i only have wine to drink. i'm not about to waste a bottle of wine if it's going to taste like crap.

mapo tofu is without doubt my favorite chinese dish to eat. i've ben all over the greater vancouver area. i'm pretty sure i've visitied every szechuan restaurant. does anyone here know of a good place. i have my favorite place but i just want to make sure i haven't overlooked anything. oh and the place that gets my number one spot is yum yums on lonsdale in north vancouver. remember this is after years of searching. i've had some pretty terribl ones too.

would it help if i kept it in the fridge? i know wines with tannin lose their fruit more quickly but i was wondering if there's a general guideline to follow. for exampl you wouldn't keep an open bottle of wine for more then ____ days