Tim D
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Posts posted by Tim D
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Tommy,
If they haven't paid the staff in a month, given the size of the staff they have, I dare say the payroll is more than "a couple of grand". The payroll in my 90 seat restaurant is exorbitant.
whatever it is, i'm sure they could get a loan from Open. the restaurant cost what, 4 million? we're not talking about charging it on a credit card. we're talking about a line of credit or a loan. i dare say that i could get a loan for whatever amount it is. i'm sure they could.
I'm sure that THEY could but if you or I (or any other AMEX customer) went to them and asked for twenty grand to cover the payroll they'd say no way. Besides, why would they have to borrow the money in the first place? Why wouldn't they just write checks from the business account to pay the employees? It just doesn't make any sense, if they had enough cash to cover the payroll (as they said they did) then why not write business checks and take taxes out after. Sorry, this whole thing is beyond shady. I've been dealing with AMEX for almost 14 years and they don't cut ANYONE any slack. Rocco obviously doesn't have any money left to pay the employees. Baaaaaad business any way you slice it. In front of the cameras or not.
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What I am most struck by is the woeful amount of preparation left undone prior to the filming of the show. According to Rocco the reason no one could get paid was because they "forgot" to form a company?!?!? How is this possible? How could they get liquor licenses, zoning permits, insurance, etc without incorporating? It makes no sense what so ever. When he tells the bookkeeper to "use the amex open account and write the checks" and she replies "I'm going online right now to do that" I was struck dumb, this puts the entire "no paycheck" theme into question, did they do it simply to use that phrase because I gotta tell you, there is absolutely no way amex is allowing anyone to write thousands (ten of thousands?) of dollars worth of checks out of a optima account for payroll. Not to mention, that even if they did you'd be paying interest on your employees paychecks.
Rocco's reputation aside I am inclined to say that dispite our displeasure with the show and the restaurant itself, we just don't know what "mainstream" America is thinking about all of this. They are unlikely to log onto eGullet and voice their opinions. There are probably hundreds of thousands (millions?) of people watching this trainwreck and thinking the whole time that it is "real". So while I myself haven't been watching (other than the TB&ER episode) I am curious to see how it does in the ratings.
Maybe NBC will want to branch out and we'll see a "reality" show based on someone opening a convience store. "Dammit, Billy Jo I told you not to overfill the Slurpy machine, now look at your uniform! You go into the ladies room and change!". Ey Carumba Lucy!
~T~
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What are some of your favorite cookbooks and/or authors? And how did they influence your writing and cooking as it is today?
Thank you.
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When I first entered the restaurant business I recieved this sage advice:
"If you want to make a small fortune in the restaurant business, start with a large one"
I've seen variations of that thought in many places and it is at it's core a true statement that can be applied to many enterprises, not just foodservice. I chose to open a retail store instead of a bistro, but in the end the results are the same; Long hours, very little profit, stress on multiple levels. The point I'm trying to make is that, although it is common in the restaurant business to have these money isssues, it is certianly not unique. Like Basildog, I love my business and making millions was never the point, so we endure all of our trials with the determination that is our hallmark.
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More Brazil this week (with lots more booze, one can be sure), and then a serious drinking (NYC barhopping) show on the 21st.
I love it when ACT degenerates into an episode of "Drink-a-long with Tony"
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As a retail store owner and someone who is in the public eye ten or more hours every day, I must add that the favor of a restaurant recomendation should be viewed as simply that, a favor, and if it doesn't pan out than no guilt should be felt by the person doing the recomendation. I am asked several times every week, mostly by tourists, to suggest places to eat, and I have five or six that I regularly suggest and if, after feeling someone out, I think they might be ready for that little hole-in-the-wall Vietnamese place I'll clue them in. But no matter the outcome, I feel like I have given my best shot and they are at the mercy of the winds of fate.
It is much harder on the web, mainly because we have attached an inflated value to our reputations and no matter how hard we try, we are often defensive about anything that might jepordize our standing amoung the "foodie elite".
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It was great to actually see the places that I've been reading about for months now. The show covered everything I had hoped and more. Nicely done T.
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Very well put schaem.
I would only add that unlike many professions the chef must also be a parent to his staff. This is not unique to the foodservice world but it is much more similar to a miltary model than private industry. Having said that I must point out that learning how to do this particular task is better undertaken by someone who has learned from a mentor or father figure rather than a college professor. It is not my intention to generalize or sterotype chefs, but having worked with both eduacted and "uneducated" chefs, I must say that hands down, the ones who learned on the job succeded to a much greater degree developing and maintaining a paternal relationship with their staff. In the long run this relationship can make or break a kitchen staff. Often this key ingredient is overlooked by outside observers and occasionally even chefs themsleves.
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I always find it amusing on eGullet when educated people try to intellectualize the restaurant business. The rich (often white and male) college graduate who takes up the blade and tries his hand at cooking will always have the ability to jump ship and "move on" to a more lucrative or less physically taxing career. He therefore doen't feel the same pressure as his workmates and is unlikely to be as motivated as he is portrayed by some of the posts here. The lack of a college education puts pressure on the average cook to come to terms with his life in the business very quickly. For many rich college kids it is a rebellious move and it is very rare that they will last more than a few years in the business before they burn out, it is truly the exception that can stick it out for years after failing to become famous.
This business is one in which many newcomers believe they are destined for stardom. The internet has facilitated this illusion with cults of personality cropping up everywhere educated foodies gather. Unfortunately, it leaves out of the equation the fact that the vast majority of cooks working the line today don't have access to a computer and their voices cannot be heard. To assume that because they didn't go to college that they are "uneducable" or "underachieving" "square pegs" is to completely overlook the basic tenent of the restaurant business altogether. It is a business and it needs employees, and if you can stand the heat, and stress, and physical demands you must prove it, college degree, high school diploma, or not. You need to stand next to me on a Friday night and not lose your shit when the orders start flying. If an education at an Ivy league school helps you than so be it, but my guess is that you'll see how mind-numbingly stressful it is and quickly decamp.
That said I must add that I have had in my employ, at various times, felons, grad students, fifty-five year old grandfathers, single mothers, seminary students, runaways, drug addicts, illegal aliens, history teachers, and many, many others. It is a cross section of humanity and to only include the employees of the "fine dining" establishments of the world is to miss a very important point. It may be that you need the experience a college degree brings for positions in some of the world's best restaurants but it is such a small percentage of establishments (and has an disproportionately loud voice because of the internet) that it cannot be the basis for a discussion of restaurant employees. My guess is that even at El Bulli or The French Laundry you must not only be well versed in the culinary arts but you must have a head for cooking. These two things are very different and very often confused.
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Excellent job Rochelle. Thanks for bringing us a long for the ride (and bringing back memories for us cooking school alumni).
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Great thread Robert! I cannot wait to get my hands on the English version (having slept through, what I believed at the time to be, Spanish class).
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The best meal in Burlington is the one that a friend cooks for you; restaurants, generally, are disapointing.
You cannot be eating out in B-town often and make a statement like that. Here's a quick list of places to eat:
O - on the waterfront, seafood, wine, views.
The Restaurant - The chef there (Lenny) is a Burlington institution, this will be the best restaurant in Burlington by next spring (IMHO).
The Brazillian restaurant on Main street (I have forgotten it's name). Where else can you get chicken hearts on a skewer and good beer.
The Bangkok Bistro - Excellent thai food and a great bar.
The Waiting room - Upsacle urban style restaurant (the chef's from Boston) . Great jazz as well.
Just outside of Burlington (within a 45 minute drive):
Starry Night Cafe - in Ferrisburg, excellent food and great wine list
The Mist Grill - in Waterbury, could be the best restuarant in New England. Try it, you'll see.
The Black sheep (?) - in Vergennes, the chef from the original Starry Night has moved on and opened a great tiny restaurant in downtown Vergennnes. It's just him and one server. Excellent bistro food.
There are many more out there, including; Cafe Shelburne, Mary's in Bristol, Cannon's, Vietnam Restaurant in Essex, Wine Works winebar, China Express (best takeout Chinese north of Boston, handmade dumplings fer crissakes), The Iron Wolf, Opaline; that wouldn't qualify as great but are simply good places to eat (like Single Pebble, Trattoria Delia, and Smokejacks). Smokejack's was in Gourmet magazine's top 100 this year for it's Mac & Cheese. And I've been very happy with the food at Trattoria Delia the last few times I've been. Single Pebble is just too good to miss. The chef is a master of Chinese cooking (he worked with Barbara Tropp).
And there are definitely alot of bad places to eat in and around Burlington (ALL Mexican places, Loong chaat's, Sweetwaters, Parima, NECI) but the good far outweighs the bad.
The free press is the last place to look for food recomendations or reviews, here's a slightly better one:
A bunch of us are working on a better Vermont food website, so keep your eyes peeled for it next year.
Until then just come to Vermont, and eat and eat and eat . . . that's what we do. This is like living in the last undiscovered foodie mecca on earth. Orb Weaver Cheese, Red Hen bread, LaPlatte River Angus, Misty Knoll poultry, Butterworks Farms, Bingham Brook Farms (and pizza), I mean, come on what city of 50,00 has an organic farmer's market with produce grown within the city limits? There are hundred's of small farmers and cheesemakers, and vinyards, and bakeries, and ice cream makers, and dairies (one of whom is even served at the French Laundry). This is truly a great place to be if you love to eat (and cook).
Enjoy!
Tim
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FTV knew it had a good thing, and sold itself out for a profit to Scripps who was able to endure the original FTV creditor's demands. I think if the original ownership of FTV was able to endure the demands from the creditors, we wouldn't be watching more of '$40 (US) a Day' and 'Food Finds,' but more of 'Taste' and 'Chef du Jour' and 'Melting Pot' and --not that I watch those shows, anyway.
You are making an assumption that Belo, who previously owned FN but was not the original owner, would be content with a .3 rating. Since Scripps bought FN, the average ratings is above a .6 and it was listed by TV Guide as one of the top ten cable networks of the year. I can't think that by those standards, they're doing anything wrong, especially as you admit you don't watch it. They've given us "A Cook's Tour" and for that, we should all be grateful.
Even though some new shows are complete crap and there is WAY too much of the ewok on FTV. They have done a pretty good job considering the sheer volume of ideas that are pitched their way. Imagine having to sort through all the "food hunter" and "$40 a day"shows to get to one "My country, My kitchen" or "ACT".
Even that Ruth Reichle show was watchable. I used to be a full on critic of FTV but I've just learned to live and let live. Some shows are not going to be good and we just have to deal with it. There is no question that back in the day when we WERE the .3 rating things were a little more in line with our tastes. But now there are millions who watch to see Emeril or Booby and we just have to get what we can from the small percentage of really good shows.
You are absolutely correct that we should all be grateful.
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Tuna noodle cassarole.
Don't get me started on tuna melts . . .
My mom had combinations she always employed for some reason (like grilled cheese and tomato soup) and her worst one was hot dogs, baked beans and canned peas. Served with cottage cheese on the side with pineapple and mayo (?).
The thought of those things together makes me queezy. Just typing it makes me . . . urp . . .
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I hate when the waitstaff at Outback restaurants sit down at your table. I've only been to this place once but I was assured by a friend that they do it all the time.
I also really hate when servers lean down on the table when they write my order in their pad.
Honestly I had never even thought about waitstaff slipping the leather/vinyl check holder in their pants until I just read it in another post. That is sooooo very wrong.
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Has anybody been to Il Gelatone on 3rd Ave. between 28th/29th? I know some serious gelato eaters who adore it. Keep meaning to try.
That is the best gelato in NYC. Hands down. It is a close as you are going to come to the gelato of Florence.
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Think what you like about Nigella but the woman got my girlfriend (a woman of many talents, not one of which involves the kitchen) to start cooking. She makes me tape the show so she can pause it to write down recipes. In our 12 years together she has never ever done that. My hat is off to Ms. Lawson.
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I studied at New England Culinary Institute back in 1982.
I am guessing that alot has changed since then, but, the one truism about culinary education is that you get out of it exactly two-thirds of what you put in. So you must give 133% to get back what you think of as a complete education.
Culinary schools can be chef factories and many people who graduate will find that within a year or two they can't handle the mind-numbing heat, stress, physical wear, long hours and (as a woman) sexism that go along with a career in kitchens.
It sounds to me like you are a level headed person who has a goal in mind. I heartily applaude your new venture and I think that with your focus you will do well.
Since it is very close to your first day. You will be completely absorbed in the school starting tommorow. I make only one suggestion, at the first opportunity read Kitchen Confidential by Tony Bourdain. There is no better book to prepare you for a life sentence in the biz. As a food writer you can do no better than Chef Tony for inspiration.
Best of luck. I look forward to your posts.
Tim
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Favorite magazines (food or otherwise)?
Favorite websites (ditto)?
Favorite food writers?
Least favorite of these things?
Tim
BTW - I totally agree about chowhound. It's going the way of the Food TV forum - far too much censoring. All the good people are heading off to eGullet and Bourdain's Leftovers on Yahoo.
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I think that there can be an honest debate about whom is the Emeril of pop music but not the other way around.
Tim
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Tony,
We're dying to see them, will they ever make it out?
*waves back at ronnie*
Tim
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With nearly 20 years under my belt from dish dog to chef I just wanna to say that you are 100% correct.
Cheers,
Tim
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Hey Tony,
You never did give us the dirt on the Beard awards. Come on we want dish.
BTW - we miss you at the Leftovers
Tim
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Will the movie version of KC see the light of day? And more importantly who will star as you? At the showings can we chant (ala Rocky Horror) "EM-ERIL SUCKS! EM-ERIL SUCKS!" until our throats are bloody and our voices hoarse?
Tim
"The Restaurant" Reality Show Season 1
in Food Media & Arts
Posted
We all did . . . Tony's like a breathe of fresh air . . .