Matt R.

Isn't there some rule about your sig being longer than the content of your post? -- Matt.

Well, obviously you should be charging $9 for that $0.75 cost latte. Then you can pay your staff what they are worth. Forget the shady concept of tipping. Just charge people what your product and service are worth. -- Matt.

Well, right out of the gate, spell check yer menu. As far as input goes, love the locality of the spot prawns. But you are missing a couple of key regional/seasonal ingredients. Rhubarb and asparagus. A lovely rhubarb (vanilla) compote goes very well with all sorts of meat (especially Cowichan Bay chicken liver terrine, or duck leg confit) and asparagus can be simply grilled, tossed with good quality red wine or sherry vinegar and served on it's own as an appetizer with some aioli. Spring is not the best time for potatoes the way you are using them. New potatoes are coming in pretty soon, but not yet. This is a bad time of year for yukons/russets/etc. Have you noticed big, brown hollow cores on your potatoes yet? If you are slicing on a mandoline to wrap, these can be a pain in the ass. Perhaps a nice potato roesti instead? Or instead of potato fries, make some hard polenta, cut to shape and pan fry this as the starch component. Perhaps change the sour-cherry on the lamb burg with some red onion compote. Cherries are not a spring crop. Perhaps take out the macadamia nuts (Hawaii?) and sub for some local, organic filberts/hazelnuts. These should still be pretty easy to source, and freeze well. As for the Mac & Cheese, good on you! Chipotle is a good combo, but I would omit this and go crazy with the chive blossoms. They have that sweet, oniony flavour. Also, try to put some braised greens out there. This may come across as fall/winter, but chard is coming up all over the place, as are beets. The same family, both of these plants offer wonderful braising green components to any plate. Be sure to use your local green supplier for all of their flowers right now. Borage, anchusa, comfrey, viola, mustard, cornflower (batchelor's buttons), calendula (mix the petals into salad greens, or on top of a finished plate) and many more are flowering right now and will until the summer. Keep an eye on nasturtiums too. The flowers are prone to earwigs, but are beautiful on a plate, and the leaves are nice in a salad. Don't be afraid of paying 3-5 cents/flower. It may seem like a lot, but they go a long way. Unfortunately, you are kind of screwed for fruit right now, but soon.. very soon you will have more than you know what to do with. Looks good! -- Matt.

I find his writing inspiring and really entertaining. I would like to meet the real person. ← I saw him speak in Victoria a couple of years back at the Alix Goolden Hall, an historic church turned into the Victoria Conservatory of Music. This guy is the *real deal* especially to dirty cooks like myself. I highly recommend the $10 ticket. After his short chat, he did a Q&A for an hour or so, then didn't leave until everyone who wanted a photo or autograph got one. I got four books signed and a few pix taken. A great afternoon, and I will be there when he speaks in Victoria next month, no doubt with a group of other, dirtier cooks. -- Matt.

I might be out of line here, but I know lots of professional cooks who see themselves not as artists, or rockstars, but as tradesmen and craftsmen. Taking something raw, and making something larger than the sum of it's parts. This, in my opinion, can be seen as a similarity between food service, and other compulsory trades. Service staff are purely providing a service, and not really producing anything at all. The connection isn't there. Also, cooks and construction workers are used to taking two showers a day anyways, so what's the diff? -- Matt.

If you google 'hunger hut' you will find more rumour and gossip about this former Winnipeg operation moving to Vancouver. Of course, you will also find a lot of police reports about a bar in Alaska as well as this thread. I bet Keanu would sell pictures of his evening there! -- Matt.

Wow, it sure is! Just imagine the tourist dollars rolling in there during the high season ...... kaching! ← This was supposed to take place way back in September, IIRC. What I don't understand, is why Earl's would give up their Blanshard St. location. It had the lock down on the 'new arena' traffic. That is, assuming they are giving it up. Would they operatate two locations in the downtown core? "Hey, Steve-o. We need someone on grill at the mall. Here's $2 for a cab. Get right back here after the rush, Shania's last encore is at 10!" Methinks Milestone's clutch on downtown tourist dollars is over. Cactus, Ric's, Keg, now Earl's? That's pretty heavy saturation. Thank goodness Milestone's is building up in the 'burbs around these parts. Or, thank Pat Allabarton. -- Matt.

So I'm in the market for a propane BBQ. I understand the concept of BTU's, but how much do they really matter? Most of the grills I am looking at range from 35k to 46k BTU's, but there seems to be a wide range of quality amongst them. Does a lower BTU grill with a heavier duty cooking surface/more burners perform better than a higher BTU grill with a cheaper, flimsier grate/fewer burners? It seems to me that a 36k BTU grill three burners and a cast (iron? they can be very heavy...) grill rack would probably perform better than a 45k BTU one with two burners a cheap stainless steel grill rack. Are there any expert opinions? I am looking at buying from a drugstore/wal-mart/department store environment, where the staff can't be expected to be experts. Thanks! -- Matt

The guest from Go2 suggested that the law of supply and demand was in effect in BC. This law dictates that as demand goes up and supply goes down, prices should rise. Well, why aren't the prices for labour (in restaurants and other tourism business') following this rule? Maybe consumers aren't feeling the pinch in this sector that they ought to be. -- Matt.

Augh! WTF? I buy chicken from Lyle @ Cow Bay Farms, and he charges about $3lb, retail. Fortunately, he delivers them to my place of work. I think he'd deliver to anyone in town, with a small minimum order. These birds aren't free range, but pasture run, which I think is better. I see why you call it Whole Paycheque. Maybe it's time you move to Vancouver Island. -- Matt.

I think this is the major issue. How does the industry make working the line more attractive? Is raising the wage the only solution? ← I agree, Andrew, that this is the major issue. The simple solution is to charge $20 for that club house (and yes, for $18/hr that cook better make those fries really good) and raise the pay rates of your core team. The more realistic answer would be to skim even more off of the FOH to offset the poor wages of the BOH. hahaha .... Line cooking is a young man's game. The stamina and strength required to do the job consistently well tends to fade as people enter their 30's. Thus, they leave after they realize that after two decades of proving their worth, their employer decides they are not worth any more than they are already getting. Your skillset and knowledge base should be constantly growing, as you are constantly pushing yourself to improve, but the pay that should come along with that professional growth just sometimes "isn't in the budget". Does any other trades sector tolerate this rational? Not to my knowledge. This contributes to a so-called labour shortage. The good cooks are always taken. They may move around a bit, following a chef, taking 50 cents and hour more, 'better' restaurant, or whatever, but they are always employed. The professional journeyman cook is what is in demand in Victoria. The problem is, by the time you are good enough to earn an above average wage, you may already be burned out from years of eating rice and pasta on your days off and decide to pursue something else entirely. There are few great line cooks over the age of 30 who aren't totally resentful, bitter and angry. The rest of this group are truly devoted, but just can't seem to take the plunge into a senior leadership role (this is the group I'm in, I think. ) That being said, in my marketplace money can never be the motivating factor. If you do not love to cook and love the rush, quit while you're ahead and learn computers or plumbing. It's not hard. The underlying issue here is that people are cheap. Consumers always want more for less. $1.10/l for gas? Hell no!! How much is that bottle of water? $1.50/l? No problem. It's worth it. Did you know that college educated professionals in the childcare sector in Victoria (and the rest of BC) are *lucky* to be paid $1.50/hr for each kid? WTF?? What is the matter with people. Here, raise my kid. For $10/day. (This is a personal beef with me, don't worry. It's going to get much, much worse with the Conservatives in power.) In closing, I am grateful that my wife has gone back to school to earn her CGA designation, because that will afford me the luxury of doing what I love, cook, and still buy my children the things they need. And it will afford my family the luxury of knowing that on Daddy's days off, we will eat well. This is worth so, so much to us. So much, in fact, that I will do it all for no money at all. -- Matt. ps, I hope someone reads this before it gets nuked.

Upon the opening of the Victoria Marriott Inner Harbor, Chef had them served as chowder, a la minute. He insisted on this preparation, even after we changed to savoury clams. Saute garlic, shallots, leeks and lardons. Add swimming scallops (or clams) and parcooked yukon gold potatoes, small dice. Deglaze with chicken stock, reduce by half, finish with cream, lemon, salt and pepper, and fresh herbs. Garnish with crispy shallots or garlic bread crumbs and smoked paprika creme fraiche. Easily the best chowder I have had, and no roux!!!!! I forget, do these need to be purged like clams? As I recall, they are delicious. -- Matt.

Just to let you all know, Jeff Keenliside (my chef) will be on A Channel (12 in Victoria) Monday morning, at 8:15am-ish. I think this is a cross promotion for a current contest. Good luck Jeff!! --Matt.

I love this quote from their website: "We can also send non-perishable products by mail order almost, or we can ..." Well, nice try anyways. -- Matt.

Also, thanks for the feedback. At work, we buy our chickens and ducks from Lyle Young and they are fabulous. So good, I buy them to cook at home, too! Not only do they taste better, but I feel better feeding my family an animal that I know was treated well during it's life. In fact, I broke down a 6lb bird and am marinating it for supper tonight. I believe he has built the only CFIA licensed chicken slaughterhouse on the Island, and was rumoured to approach seven figures. Apparently the rules and regs are so stringent, that he was required to build a male and female washroom (one of each!) just for the inspectors, because you never knew which gender would show up to have a look around. As an aside, are these types of poultry products not readily available on the lower mainland? And what are you planning for the ducks, Chef? -- Matt.

Just Googled 'polderside farms' for a lark (nice to see what local producers are doing) and was surprised to find that the farm is/was in hot water with the provincial government for growing chicken without "permit or quota", and in fact had their flock seized in Dec 2004. You can read the report(s) for yourself, they are a little confusing, but I was wondering if this farm is allowed to sell to restaurants, or are licensed for direct sales only? Anyone have any more information? -- Matt.

Damn. Matt Phillips (mmm, Phoenix Gold...) making gin, and Ken Hueston doing BBQ? It's going to be a great summer. -- Matt.

Makes me think of The Evaporators, one of my favourite all time Western Canada groups. Not related, I am sure. -- Matt.

The stinging nettles and oyster root are from our friendly herb/salad guy, Gavin. I processed the nettles yesterday (you *must* blanch these ... like fiddleheads, they are toxic) and will probably used for nettle puree. A couple of yukon golds, some cream and butter. Very, very nice. Think spinach, but stronger and more 'mineral' flavour. As for the salsify, hopefully they will be dealt with by the time I get back from my weekend. Around the corner? Cobble hill asparagus, and Glenora farms maple syrup, site of Feast of Fields 2005. Chef, spring has sprung! We are seeing a return of our favourite flowers; calendula, bachelor's buttons, and violas. I can't wait! Are you too late for local kiwi? I think production has about stopped on the island. Your sources on the mainland must be far and away more abundant than our's here. -- Matt.

Local salsify and stinging nettles are prime right now. Any uses for these? -- Matt.

No, no, of course not. They appear to be quite brave in standing up for themselves, and they should be applauded for that. Obviously, I don't know the story of their perceived abuses, but people should be taught from a young age not to take too much crap, especially in the service industry where wages are so low. This, also, will not pay the rent. -- Matt.

I came across this picture reading a Vancouver food blog I like. Anyone have any more info? I hope these people enjoy their 15 minutes of fame, but it won't pay the rent. Blenz Picture -- Matt.

Maybe it has something to do with the new cafe in the downtown "Y". The city (I think) owns both of these properties. The Y Knott is leased/operated by the same folks who own the Ogden Point Cafe. Pretty good cafeteria style food, with a location you cannot beat with a stick. Also, what's the word on the new restaurant going in at 1218 Wharf St? This is where Bravo was before they went belly-up. I don't know anything about it, except they are advertising for all positions. -- Matt.

Andrew, you must realize there are cheaper ways for a man such as yourself to see a pair of breasts! You go at least once a month? I have to agree with Andrew's above point. I think CFD restos are probably a better place to work than to eat. In Victoria, and apparantly as in Vancouver, you can do better for the same money, or a little bit more. In fact, you can do a hell of a lot better, in terms of food and service. I spend my meagre earnings out at Brasserie, Ferris', Spinnaker's, John's Noodle Village, Yoshi's and of course the Oak Bay Marina, where I get staff pricing and the view is unbeatable. In general, I like to support independent operations of any sort, as long as they compete. I think in foodservice, CFD's and indies have a lot to learn from each other, if they can get past their snobbery and elitism. -- Matt.

I suppose it depends on the market. Here in Victoria, line cooks start around $10/hr, and cap about $14/hr for normal restaurants. Most of the cooks at Milestone's here were in their early twenties, few under that age, and few over 30. Starting pay was $9-10, depending on experience, and capped at $12. Tip pool was another dollar or two per hour on top of that. I was offered a promotion with a raise to $130/day, for a 10 hour shift, plus tips. Sometimes more hours, sometimes less. IIRC, I left at $11/hr plus tips, for a much, much better job, or so I thought at the time. Very low pay for the amount of energy and skill required for the job. If they paid everyone a little more, turnover would not be as high. I can't imagine the marketplace on the lower mainland pays less than that! I can, however, see wage disparity throughout the chain. A line cook in Alberta getting paid less than one here, for example. Perhaps the 'Flying Beaver' should alter it's bonus scheme for their Chef. Mine worked 50-60 hours a week. Every penny they saved, every number that they met went towards a rich performance bonus for them. Train a succesful chef? Five grand. I hope the Milestone's police don't come after me for spilling the beans! -- Matt.