chefgregory

I think you misunderstood. I was not suggesting you tell him what he was doing was wrong, but that you tell him you posted to eGullet about it. Why not print out the topic for him to read, so he can know exactly what you've done? Right near the top there's a "print this topic" button. But I'm quite sure you won't be doing that... ← You know what that's a damn good idea! after the service last night, I am printing this off right now as we speak. Cheers GB

Regarding the use of the forum, why don't you come clean with your boss? Something the lines of, "You know, I brought up some of my concerns with an online community about food, and they all think you're unethical, too." Perhaps that will have greater weight with him, knowing the whole world knows about his deception. -------------------- See I did in the beginning, I used to complain to both of them all the time about these issues. I took many tactics in pointing out how wrong it is to both of them. Yet they both continuued. The owner is a very stubborn german fellow who believes he is always right about everything - he is an expert manipulator of people and loves to argue and argue, and never sees anyone else point of view. He actually even swears and screams at people all the time. I've known him for 20 years. I can't change the way they see the world. I don't even try to tell them anything any more. I wanted hear what other chefs had to say about this behavior. If he were to be a online he too could read this thread, and then I guess I would a final conversation with him about these points. I see this potential converation as entirely pointless though. I am done arguing with him and have got some great feedback from here, and very very important tips of using this forum for conversation - things I guess I should have realized. Cheers GB

He wants the reference. ← Of a place he has no respect for? From a shoe factory? Of what value is this reference? ← I might not have the respect for the owner, but I don't want him saying to a potential employer "yes he worked here, he was very good chef, etc etc but he's an asshole" that's all. GB ps: and I completely agree that it was wrong of me to name names...

you're clearly rallying for a better job and want the support of this community, but you need to have an attribute worth supporting...none of you're posts have suggested to me that you're DOING anything to change your situation (other than blowing the horn online and hiding the chicken powder) ---------- I can't change how my employer choses to run his business, and I don't endorse or comply with the unethical behaviour. I could easily quit and have a VERY deficult time in paying the bills. I am on a active search for a new job - been on 3 interviews this week alone. I won't "bad mouth" my employer, in the interviews when I am asked why I am leaving - it's very simple; I am moving into vancouver (1 hr drive from where I am) in september and want to be closer to work. I don't want to leave and piss-off my boss, I want to leave on "reasonably good terms" and don't want to screw Fritz (the chef) as I've known him for 25 years. He knows I am looking for something else, I talk freely about these issues; just he seems perfectly complacent with them. I would never reference this forum, nor would it even end up on my resume. I am a non-combative chef and have been called "the peacemaker" as I don't want to ruffle feathers - yesterday I asked fritz to not even tell me stuff anymore as it may annoy me enough to just walk-away. I don't agree with this behaviour, but I have to lookout for living expenses and being able to buy food. It's a tricky situation, one that does take some finesse (a quality I am always working on:-) to leave. I have $$ obligations, which dissalow me from just taking any old job to get out, and then moving on again from that job again - I don't want to have to many short term places on my resume. I need to hold my tongue and play my cards appropriately. And someone made a point of airing this in a public forum may not be "ethical", and he is right of course - I should have protect the identity of my current employer better - as it's unlike me to rant on and on. People were telling me that's not that bad, and everyone does it and I shouldn't be so picky, so I decided to get opinions of other professionals in the industry to have a more realistic consesus. When I leave their I want to be able to use him as a positve reference - we actually do produce some very good food, and are well known and like in the community. Cheers GB

You know what - I realize this; AND, I am hoping this could perhaps work to my advantage as anyone in my local market who DOES read this board, owns a restaurant and sees my resume come accross there desk will understand far more readily, the explanation of WHY I left my previous employer. I want my local community to see this thread and I would welcome anyone to draw me into a converation about these issues - this is one of the reasons I posted onto this forum. I know a lot of renowned, ground breaking and phenomonal chefs take part in these threads and I welcome and want to hear there opinion (other than move on - as that is a given). I want to work restaurants that producte fabulous food, West, Le Gavroche, Bishops, Fuel are only a few that locally are making a splash. And if I have th opporunity to work there I feel this public forum of my professional ethics will only work to solidy why I left my previous employer. I agree somepeople need to be careful, and protect their job. My attitude I am doing my employer a HUGE favour by staying (the job market is VERY tough to find competent cooks) -plus; I believe in calling a spade a spade, and abhor the lying. Cheers GB

Yeah - the chef's are of 'the old school' - and it's not on the printed menu, it's something that randomly appears on the special board. I often tell the chef, that we are plating and garnishing food circa 1976! He snickers, but keeps doing it. Cheers Gregory Bastow

Yes, they are one of the same people. It bugs me, as I've pointed out his lies in a mocking way - and I hear him telling customers things that are simply not true, over and over again. Another problem is he thinks he is such a great chef - but he can't cook worth shit and constantly screws up food that we make before anyone gets there in the morning. Somedays I want to take the box of chicken-base and shove it somewhere! (he wants to put it absolutely everywhere!)

I think you missed a small piece of my message "I don't lie to the front end staff" is somewhere in that post! When I am there, and in control, I don't allow ANY of that stuff to happen. When they come to me with an order of veal-parmigiano (and I'm supposed to use pork) I just say, I don't have it. Vegetarian plates, don't get the choice of rice or potatoes. When they ask if the prawns are fresh - I saw no. The boss has told the servers to tell the customers that everything is always fresh, homemade - I just tell the servers that they can lie to the customers if they want to, but I won't misrepresent my food. I have seen other cooks take prawn shells and make "lobster bisque" from them in the past - and they all think this is OK. I don't. Thanks for the responce - I am looking forward to more! Cheers Gregory Bastow

Actually I love reading "about" the industry and the lives of people involved. Whether it's "the fourth star" about the kitchen's staff working for Daneil Boloud, or any number of Michael Ruhlman's book about chefs. Check out amazon and do a search for this guy, it will find quite a few. One of my favorites is; Service Included: Four-Star Secrets of an Eavesdropping Waiter by Phoebe Damrosch I am always looking for more to read, so I'll keep upto date on this forum for advice. Cheers Gregory

Greetings All! Frst off I ant to give a little history of myself, so everyone can understand where I am coming from - I am new to this forum, but not new to egullet - I have merely read it for awhile. I got into cooking late (by chef standards) as I want into computers in high school and went to college with a compsci intention. I ended up working at 7-11 and eating accross the street at a small local schnitzel house. After awhile I figured I could make a few extra bucks and help out in the kitchen - so I did. I spent a total of 8 months at 'Chasby's and left to go to Pierre Dubrulle Chef School. That was a 6 months intensive course. I then did my 3 year apprenticechip in 2 years as I challenged the last year as I had attended Pierre Dubrulle. When I finished my apprenticeship at place called "Uli's" I had worked with 2 superb austrian chefs and learnt a great deal. I then moved on a worked in a number of small places, a french restaurant, an italian place, did some catering work, did a Hospitality management course along the way (grad w/honrs) and ended up working for the same chefs I did my apprenticeship a couple of times as their chefs. After about 8 jobs in 12 years I decided the time was right to own my own place - do I bought a british style pub, that almost killed me. I thought I could do "everything" myself - plus be the chef. After 4 years, and complete burnout I sold and am now working (again) for old chefs again as I ponder my next seriious move - I really want to get into a very high end place, and I do have lots of good experience, but alas I digress this message is to pose a moral and ethical question that is bothering me of late. My boss, and my "chef" are insisting I lie to customers. They have done it all their lives, but they are getting on my nerves now - and YES, I AM LOOKING FOR SOMETHING ELSE - but what I would really like to bounce of everyone here are the following questions. As a sous-chef how do deal with the following Telling customers that the pollock is halibut. Telling customers that the rice is vegetarian when we put chicken stock in it. Telling customers that it's safron rice when it's 98% tumeric. Telling customers that all the scallops and prawns are fresh when they aren't. Telling customers that it's vegetarian soup with their is chicken stock in it. Telling customers that the pork is veal Telling customers that the frozen pre-made products are fresh, homemade Now, when I am in the kitchen I tell the servers the truth about everything. I feel it is not only morally reprehensible behaviour to LIE to the customers. My friends don't see it THAT big a deal, unless it's an allergy or somethig major. But I would like to know how other chef's would react, and what they believe. There are lots more little examples, but these are the major points. Cheers Gregory