Hobbes

Yes, please do! And they say being a plongeur builds all kinds of character. Quick post all, (I am leaving for work in a few seconds) Yes I am definitely am building character, I am going to be a "plongeur" 2 more times, next week. Worked 12 hours yesterday, am learning how to make all the deserts (not jut plating but building the cakes, sauces, sorbets/icecreams, etc.). Nightscotsman, you are very right that the Ohba site is very annoying, That is why I did not link directly to it in my last post. Yes the food is good. A good fusion of very traditional Japanese with other influnces from other Asian countries and Europe. Bright, clean flavors; good eats. Do not know how good their wine list is? I know that they have a very large selection of sake. Think of Ohba like a more Casual Nobu NYC

Ah yes the first day on the job, It went well, better than I expected. As I have said before, I have to be a dishwasher for 2 days and then move on to "the line." Last night I was a dishwasher. As a cook it is a good experience to know how it feels to be a dishwasher when all you have contact with them is shoveling them your dirty sauté pans, etc. As Bourdain says in one of his books, "I could fire my saucier any day, never my dishwasher." Now I know from personal experience. After tonight's dishwashing I move on to the pasty side of "the line." Why pastry, not sure, because I have no previous experience in pastry but that is where chef wants me to go so I'll go. It is not a very complex dessert menu so I will be able to handle it in the little training I have had before (at culinary school) and the training I will get from Ohba. I will also get a chance to get "pastry" on my resume as before I would not have had the chance. I also will only be making a pit stop at pastry; only until I can train the next person to replace me. All is good and I'll keep you all up to date on the goings on at Ohba. Later, Hobbes FYI: Ohba 2049 W. Division St. 773-772-2727

so true so ture

Yeeeeeesssssssssss, A good time was had by all, meaning by the contingent of HeartLanders that showed up that is . Very right nightscotsman, "That girl needs her own TV show." I already would have bought one of her hawked products (biting wit I believe) at the bar if she was selling. The food and the beer are good at Hoplead, I also had the duck-sand. But the only sour note to the whole night was that the bar made us put the cheese away, hhhhmmmmm it was not like we were not ordering any food or beer from them . (Guajolote that is great that you gave the cheese to a homeless person). I leave you all with a thing to ponder, The Hopleaf bar must be the only joint in town with dancing pink elephants. Hobbes

Great find ballast_regime. This NYtimes article captures the reason I posted the thread in the first place. It brings to the table theories why America's waist line is expanding. The article cited "environmental factors, portion size, price, advertising, the availability of food and the number of food choices presented— can influence the amount the average person consumes." It cites many prominent medical researchers whit most of them agreeing that, "increasing number of studies show that how food is served, presented and sold plays at least some role in what and how much people eat." The article even cites "Price is a powerful influence;" hence my concern with consumer manipulation. I brought these concerns to the table here on egullet before this NYtimes article was written so I did not have it to post. But What I did was post other articles and research to the Nytimes article's affect. No, what I posted was not written as well as the Nytimes article but it was proving the same points or at least divulging a concern for "environmental factors" and consumer manipulation. But when I posted I did not even get one response like the following given by Fat-Guy: I must have been speaking greek. No support for the same information one minute and then the next support. Very interesting? I guess the messenger is important in this thread not what he carries. No hard feelings. The debate continues I am just adding more wood to the fire so to speak. Hobbes

KateW cooking in restaurants can be so stressful I know from personal experience. It many times for me felt like I was trapped in a vortex of stress and effected my confidence an how I felt physically. But with time I found that "this back and forth" between easy nights and hard nights will get less and less and there will be more nights you can handle, I did not say easy mind you. I just think that stress is a part of our job and it takes great skill to get a handle on it. I have not figured out the perfect remedy for stress but I always feel better when I am "in the weeds" with stress or keeping up with dupes I just stop for a second and take a breath, really right in the middle of service just for a few seconds. I also drink tons of h20 and eat and take breaks, or a break when I can, I find all this helps me a little. We have a hard job and I hate shows like The Restaurant which I feel are going to portray not "the nitty-gritty" of restaurant work but of the fantasy that our jobs are glamorous. Yes, I did watch The Restaurant last night and I remember that one of the waiters said that in NYC that the 2nd most stressful job is being a waiter. Now if only a waiter had to tackle fire and grease every night and see what they would say. As Anna N said in her post, I feel the same way, "I really feel for you and honestly hope that you can get through this." Take care Hobbes

7/21, 7:00 it is and I am in. Meet at HopLeaf? I am hooked ya all after the party on Sat. I have been wanting to venture to HopLeaf and now I have an even better reason to now Good beer and Good folks! L8r and c'ya there. Hobbes

I am not playing the "blame game" I do agree with you maggiethecat as you put it, "Americans are fat because we sit on our fat asses, or lie on our backs, 22 hours a day". I agree with you completely. There is not one answer to this obesity problem. This is a forum to discuss that. Not paly the "blame game" and seek out absolute causes. There is no such thing. Please, please do not think that I am just pointing fingers I am not. As I see it fast food is a problem but not the only one. I am not on a tirade. This is not my montra. Please do not think that. Hobbes

The quoted text of each article were not to be the only source of "proof" to point out fast food in schools is harmful. I quoted such a small percentage of what was in the articles I can understand why you did not understand the link I was making between fast food and harm. I posted the articles on the post so you could read them yourselves. To read them is one thing and only reading the quotes puts everything out of context. And as you said you only read the 1st quoted entry, fat guy. As I said this is not a dissertation and am not here to provide a unflappable account of the obesity problem, if there is one? I was just posting some articles I thought that could answer fat guy's question, "Do you have information on exactly how?" Thought you would read them since you did ask that question. Guess not. This is where I'll end posting on this subject. I am over my head. fat guy don't look for answers my way I am only offering information that yes could be wrong. I am open to being worng. Continue to discuss but I can't keep posting where it seems like I am the one adding the wood to the fire while I am just no expert on this issue. Maybe there is someone out there that knows more than I do about this subject and maybe they should post. "I'll stick to what I know for now on."

Ok Ok, I am not making the case that the contract between fast food and schools for lunches cause obesity. I am really not sating there is one source to cause obesity. I have in my posts showed some trends in research and the media about obesity. Nothing more and nothing less. This is a forum not to discuss if I am right or wrong but if what is out in media land is right or wrong. I am just showing what is out there. I am not going to *prove* anything here. I just wanted this to be a forum to discuss the chicken or the egg questions about obesity not about what i post per say. If you want hard data on what causes obesity I do not have it. Lets divert this away from me and discuss the subject at hand, what is the source of obesity? (If you want hard data look at the 2000 California High School Fast Food Survey in my past post) And all that the articles state is that there is a concern about school lunches and that is all I have, concern. This fat guy is not a dissertation. I am not here to prove a thing. Take what I have posted as a overview of what could cause obesity, among the many factors.

Of course it does. But there are people who eat at Daniel, the Four Seasons, etc., as many as five days a week. The comparison is still relevant. Do you have information on exactly how? Is it as a provider of beverages, or packaged foods different than what's served in the restaurants, or are Big Mac Super-Size Extra-Value-Meals being served in school cafeterias? More importantly, compared to what schools serve for lunch now, I wonder whether most McDonald's food would be more or less healthful. To answer your question Fat Guy look into these links: ----->School Lunches: Invasion of the Body Fatteners Excerpt from above article: ----->A recipe for disaster Excerpt from above article: ----->NPR News: FAST-FOOD SCHOOL LUNCHES Excerpt from above story: NPR story is in audio format ----->2000 California High School Fast Food Survey Excerpt from above survey: "Despite the obvious nutritional concerns, schools have their reasons for putting Big Macs and candy on the menu. A questionnaire distributed to California schools by the Public Health Institute in 2000 [survey linked above] turned up the classic rationales: Kids won't eat anything else. They don't have enough time for a real meal. Above all else, fast food makes money, especially when it comes with a brand name. The same arguments are made all over the country. And in the eyes of one food service director, they're all bunk." To see why "they're all bunk" see this NPR New article. Fat Guy these fast food offerings may be equal to or better than tradition school lunch offerings but the USDA is supposed to be regulating the school lunches so the meals are healthy meal source (or main meal for underprivileged kids). Fast food in schools as I see it goes against the USDA's original goal. And for the schools making contracts with Pizza Hut, for example, limits the range of foods that the school can provide. The last NPR article proves that kids will like "health food" it just needs to be cooked right. The National School Lunch Program (NSLP) Hope this answers your questions and spurrs more debate on this issue. BTW I am no expert on this subject. This is just information I found on a google search. I also have a friend who is a nutritionist for the state of Virginia who has also helped me with the post. I am just answering questions via google searches and am not expert, ok. Hobbes

It probably matters how many times an individual goes out to eat per week. If it is a once and a while thing, like on special occasions like birthdays or anniversaries it really does not matter what you eat or how much. Be gluttonous that person does not do this that often. One of the main questions is how important are restaurants for your main meals. , Bronx resident Caesar Barber (see lawsuit in my quoted post above) who ate fast food several times a week is making restaurant food (fast food for that matter) his main staple of sustenance. He should be a lot more concerned of what type of meal or quantity he eats when he goes out. But McDonald’s is moving in on school lunch programs. For kids school lunches are sometimes the only good meal they get or simply they will be eating it 5 days a week. These kids can’t escape from McDonald’s now because it is institutionalized; that is a scary thing we need to watch out for. Catch ya later. This already looks like a good forum already! Great posts. Hobbes

Under Tommy's suggestion I made a new thread, Junk Food Is Satan's tool to make us fat, (what big brother has is store for you), view it in the General Food Topics area. Now this can of worms is officially open Hobbes

If anyone has been following the Cheesecake Factory- a few facts you will know that is chock full of facts, actually quite more than I few I believe. And to this endeavor by adding fuel to the flames of this monstrosity-of-a-post I added these little gems to the mix: Speaking of irresponsibly overserving, has anyone eaten at a Papadeaux recently? I hate wasting food, and it killed me to walk away with half of my plate uneaten the last time I was there. Simply a gluttonous amount of food. It's no surprise why we have such problem with weight in this country - and in San Antonio specifically - when you look at the portions in places like this. What do you think drives the portions? Is it "our" appetite, or did the portions drive the appetite? Great chicken-egg question. Oh, and to stay on topic, I've never eaten at a CF - and don't know that I will, now. Awesome post. What is driving portion sizing "in places like this" e.g. The Cheesecake Factory? It can all be summed up in two words Market Demographics -or- Big Media. The Restaurant National Association's article titled The Business of Keeping Baby Boomers Happy states that, "They are the most powerful demographic in history. Businesses thrive or fail based on their ability to gauge and keep pace with the vacillating likes and dislikes of this economic powerhouse known as the baby boomers. At 76 million strong, boomers have the clout to rule the marketplace and savvy restaurateurs are making sure they keep a place set at their tables for the largest generation." This Sounds like homogenization to me This, above demand/market demographic a la Baby Boomer creates The Cheesecake Factory's portion sizes, which even by today's generous standards are eye-popping. Big portions also encourage over eating which causes major health problems. The Cheesecake Factory's purposeful over-sizing of every dish is irresponsible and is teaching us to stay to the trend that is infecting the nation, over eating. The Cheesecake Factory is infamous for its neglectful portion sizing, just do a google search for "cheesecake factory, portion size" and you will get tons of hits bashing CF as irresponsible and one of the forces behind this trend. I will always choose a local "mom and pop" over a chain because I arm just all to worry that if CF has its ways I will not have a choice to eat at that "mom and pop" because it won't be there; closed down and over run by big $$, look at what Wall-Mart did. Hobbes And this American Institute for Cancer Research study shows that 67 percent of Americans eat everything on their plates, no matter what the size. This percentage can be found in this NBC article I am really not trying to argue here. All I am saying is that there is a trend in America, to over size portions (see NBC article to see compared portion sizing from America to Europe). It is a fact that American business, including restaurants, are manipulating the food industry so people buy more than they should, this is one of the many factors causing the Obesity problem our country is afflicted with. (This is our country's affliction, obesity not CF). (I do not need to prove to you all here that there is an obesity problem here in the USA, just look at the news. Obesity is killing nearly as many citizens as cigarettes are). The Cheesecake Factory is not the soul problem to over sizing and they are not teaching you a thing. What they are doing is giving large portion sizes a place to thrive, just one more place (like 7-11 or Taco-Bell) that has super sizing. I find super sizing irresponsible and to some degree propagated by chain restaurants. I am just worry of The Cheesecake Factory and they are not sources of all evil and should not be boycotted. I have even eaten there myself and my experience was not bad at all, the food is good not great but good. I am not trying to disempower anyone or screaming for "...closing all bars and other places that serve alcohol because clearly, alcohol is a problem in the world and serving it 'is teaching us to stay to the trend that is infecting the nation'." This is not my point. I do not want to abolish all food that is deemed bad for you. I am just poi9nting out that there is a trend in America to overeat and places like CF are propagating it. Read these articles I have put in my posts and it will be clear to you the point I am making; porting sizing is getting larger and this over sizing is leading towards overeating which has contributed to the problem of obesity. Do not take what I am saying out of context. The first article in this post begs the question of, "How did today's oversized appetites become the norm? It didn't happen by accident or some inevitable evolutionary process. It was to a large degree the result of consumer manipulation. Fast food's marketing strategies, which make perfect sense from a business perspective, succeed only when they induce a substantial number of us to overeat." And the answer and case in point is that Taco Bell found out by reducing the cost of their tacos .30 cents they could get a large number of their guests to eat more thus spending more money. The decreased price is thought of as value in the consumer's mind so they buy more tacos but in the end they spend more money then they would have if they bought the taco when it was cheaper. In 1983 John Martin became CEO of the ailing Taco Bell franchise and met a young marketing whiz named Elliott Bloom. "Using so-called "smart research," a then-new kind of in-depth consumer survey, Bloom had figured out that fast-food franchises were sustained largely by a core group of "heavy users," mostly young, single males, who ate at such restaurants as often as 20 times a month. In fact, 30 percent of Taco Bell's customers accounted for 70 percent of its sales. Through his surveys, Bloom learned what might seem obvious now but wasn't at all clear 20 years ago -- these guys ate at fast-food joints because they had absolutely no interest in cooking for themselves and didn't give a rip about the nutritional quality of the food. They didn't even care much about the taste. All that mattered was that it was fast and cheap. Martin figured Taco Bell could capture a bigger share of these hard-core customers by streamlining the food production and pricing main menu items at 49, 59 and 69 cents -- well below its competitors." Taco Bell wins, they get more money out of you when there is a perceived value. This only used to be in fast food joints and quickie marts but now it has trickled down to all levels of the food industry. "If the marketing strategy had stopped there, we might not be the nation of fatties that we are today. But the imperatives of the marketplace are growth and rising profits, and once everybody had slashed prices to the bone, the franchises had to look for a new way to satisfy investors." "And what they found was . . . super-sizing." 20 years of "smart research" has trained the American populace to expect super-sizing every where they go. (You don't think 7-11 is just being nice to you by having big gulps at only $1 a cup, NO they are getting rich off you; consumer manipulation). And I do not need to point out that super sizing is everywhere, just look at advertising BIG-IS-BETTER mantra. It is even at CF; why??? CF is not being nice to you, yes they may be giving you what you want, but we have been trained; like these articles tell us, from notable sources mind you, to over eat. Maybe not in eveyone's case, not everyone overeats. But the big machine of coporations are working on it that you will consume and consume more (even more than you should). You have the power not to eat more than you should. We are individuals and have free will but the big coporations are working on this individuality, if they can, so you eat more. CF is just pandering to this BIG-$$ idea and that is what I am pointing out. Timothy Weems of the Cheesecake Factory chain says, “Our guests just go, ‘Wow.’ They love our portions.” In fact, the chain is known for its big portions — marketing volume and taste. “If they don’t perceive us as providing a great value, they won’t be back,” Weems says." So what can you do about this? Big portions are their hook to catch you, they want you to eat more (and buy more). I wonder why then there is a obesity problem in the US of A? Our perseption to gague what is a large portion has been distorted, "It wasn't always thus. Readers of a certain age can remember a time when a trip to McDonald's seemed like a treat and when a small bag of French fries, a plain burger and a 12-ounce Coke seemed like a full meal. Fast food wasn't any healthier back then; we simply ate a lot less of it......McDonald's increased portions only reluctantly, because the company's founder, Ray Kroc, didn't like the image of lowbrow, cheap food. If people wanted more French fries, he would say, "they can buy two bags." But price competition had grown so fierce that the only way to keep profits up was to offer bigger and bigger portions. By 1988, McDonald's had introduced a 32-ounce "super size" soda and "super size" fries." But we have the power just as "Northwestern University dietician Linda Van Horn recommends sharing entrees, taking home food and avoiding buffets. Despite portion size, she says, it’s up to the individual to have a plan and be the gatekeepers. “Say ahead of time, ‘This is what I’ll be eating and the rest I’m going to take home,’” she recommends." If the only point I was making that we should abolish all things that are bad for us and that CF makes us eat more I would not have posted. This is not a post about bashing CF or even "bad food" mind you. CF is not the devil, ok? There is a reason for the American waist line to be expanding and the portion size is one of the many reasons for it. CF is know for thier large portions and I thought it would be helpful to post about research and articles that have been done on CF and about portion sizing. Portion sizing is a problem and there are roots to that problem that need to be looked at. We, as individuals, have the power not to eat more than we should but as a country I think we have not yet learned that lesson quite yet; hence the obesity problem. Hobbes And this is when in the Cheesecake Factory Thread that this was posted by Tommy posted on Jul 18 2003, 01:13 PM so now we are at a new thread, a new subject at hand: I want this to be a tread where all you egullers can discuss portion sizing and the corporate effect on the restaurant industry. Look at the CF Thread, linked at the top of this post to see some reaction to what I posted, then post yourself. I would love to see what people feel is the chicken or the egg issue towards obesity. And no I do not want all junk food to be band and deemed as evil. And I do think that people have free will in what they choose to eat or not eat. Lawsuits that support the view of Bronx resident Caesar Barber who claims that he ate fast food several times a week without understanding the dangers and that the restaurants are to blame are a copout. We need better answers to the obesity problem than McDonald's made me fat. If you believe that rhetoric join the CSPI where all "Junk Food" will be band. Consider this can of worms officially open, Hobbes

Tommy I thought that this *was* the Hooter's and strip clubs thread, I guess that's my problem . Oh no Tan now that the flud gates have been open to offend away, let the mud fling! Who knows what this thread will become now. If you really want to be scared and believe that Big-Brother is watching look at what The Center for Science in the Public Interest (CSPI) wants to do with the food deemed as junk food by CSPI's Big-Brother a la food cops! catch ya later folks Hobbes

dude, everyone's cool. no worries. k? No wories. Cool as a cucumber.

Hollywood, I am being sincere in that I thought the information was interesting and worth sharing. I truly am no expert about sociology or anything I posted. I thought that the question eguller bobdavis asked which is the original reason I posted was worth a stab of answering. So what I did was do a google search and saw a connection, portion sizes. So I did some more research and found out some more information about why portion sizes are so big now. Before my posts and very limited research I knew next to nothing about portion sizing or even obesity. I am no expert and do not profess to be one. I am sorry that you are “too bloated with condescension and over-sized portions” to add to this discussion. I would like to hear your opinion, honestly. You seem to have one or you would not have posted in the first place. This answer, or following posts to this subject, could use another venue, another separate discussion apart from the CF one. Or let the subject die if it has no worth. I did not ask the chicken or the egg question that spurred my post, eguller bobdavis did. Since I do not know much ambout what I posted I had to back up what my feelings were from the start with hard facts or at least what was published. That is why, Hollywood I used lots of quotes and not so I could profess my arrogance. I am far from arrogant because in the realm of this subject matter I do not know anything besides what I have read. I have nothing to be arrogant about. Hollywood I would suggest to take some Pepto-Bismol to cure your bloated constitution. Sorry I cause such distress in you. I was just voicing my opinion in an area I did not know much about but came across some interesting findings that I wanted to share. Guess I should have never gone to kindergarten then I would not have learned to share at all. I am adding this particular post not to jab at anyone or cause strife. I just find it odd that I am arrogant because I stated my opinion. The only wrongdoing on my half may be that I posted about something I know nothing about. Hollywood sorry for the misunderstanding.

slkinsey, Thanks for the vote of confidence. Hobbes

I quite do not understand. If I have offended people in what I have said I am sorry. I was worried about posting to this discussion due to what I saw as a very heated debate and just did not want to add fuel to the flames no matter what I was going to post. I hope my newer post sheds some light on this often-quoted passage of my 1st post. If it has not been made clearer I am not being very clear in my communication. I was just pointing out like I said in my 2nd post there are reasons for our country's obesity problem and one reason for this problem is over sizing portions. And I said that CF is one of the many places in America that is continuing the trend of over sizing. i am speaking of trends and not that people do not have free will. I am very sorry that I have offended some people here on egullet. I am not even trying to save face here or even sound SUPERIOR. The point of these posts were to pass along research and articles that have been done about portion sizing and many of them have been about CF. I do agree with these articles which are trying to get at the heart of the obesity problem America has. Obesity is a sticky subject and if I have offended anyone I am very sorry. We do as individuals have free will and we as individuals can choose what we do and do not eat. CF, no one, makes anyone eat anything they do not want to, I do not believe this in any respect. But why is there an obesity problem? I ask you all this? It may have to do with large portion sizes. It may have to do with restaurants, like CF, purposely yes purposely over sizing their portions and menu. If what is in question about my post is that if people have free will or that CF or McDonald’s makes people fat that should be clear now. Besides that what is unclear? The problem of obesity is very complex and I am not pinning the blame on CF. I am not even pinning the blame on anyone be the restaurants or people themselves. I just am pointing out that there seems to be trends and CF has been inclueded in research about obesity and I thought that was intersting and that I should pass it along. That's all folks

Read this article, Portion Distortion -- You Don't Know the Half of It I am not going to quote the hell out of it but do read it because it makes my point loud and clear; that there is a trend in the USA and that trend is over sizing portions. ------hjshorter Posted on Jul 18 2003, 04:05 AM------ "We shouldn't blame the restaurants for overeating. I am responsible for how much food makes it's way down my gullet, regardless of the size of the plate put in front of me." American Institute for Cancer Research study shows that 67 percent of Americans eat everything on their plates, no matter what the size. This percentage can be found in this NBC article I am really not trying to argue here. All I am saying is that there is a trend in America, to over size portions (see NBC article to see compared portion sizing from America to Europe). It is a fact that American business, including restaurants, are manipulating the food industry so people buy more than they should, this is one of the many factors causing the Obesity problem our country is afflicted with. (This is our country's affliction, obesity not CF). (I do not need to prove to you all here that there is an obesity problem here in the USA, just look at the news. Obesity is killing nearly as many citizens as cigarettes are). The Cheesecake Factory is not the soul problem to over sizing and they are not teaching you a thing. What they are doing is giving large portion sizes a place to thrive, just one more place (like 7-11 or Taco-Bell) that has super sizing. I find super sizing irresponsible and to some degree propagated by chain restaurants. I am just worry of The Cheesecake Factory and they are not sources of all evil and should not be boycotted. I have even eaten there myself and my experience was not bad at all, the food is good not great but good. I am not trying to disempower anyone or screaming for "...closing all bars and other places that serve alcohol because clearly, alcohol is a problem in the world and serving it 'is teaching us to stay to the trend that is infecting the nation'." This is not my point. I do not want to abolish all food that is deemed bad for you. I am just poi9nting out that there is a trend in America to overeat and places like CF are propagating it. Read these articles I have put in my posts and it will be clear to you the point I am making; porting sizing is getting larger and this over sizing is leading towards overeating which has contributed to the problem of obesity. Do not take what I am saying out of context. The first article in this post begs the question of, "How did today's oversized appetites become the norm? It didn't happen by accident or some inevitable evolutionary process. It was to a large degree the result of consumer manipulation. Fast food's marketing strategies, which make perfect sense from a business perspective, succeed only when they induce a substantial number of us to overeat." And the answer and case in point is that Taco Bell found out by reducing the cost of their tacos .30 cents they could get a large number of their guests to eat more thus spending more money. The decreased price is thought of as value in the consumer's mind so they buy more tacos but in the end they spend more money then they would have if they bought the taco when it was cheaper. In 1983 John Martin became CEO of the ailing Taco Bell franchise and met a young marketing whiz named Elliott Bloom. "Using so-called "smart research," a then-new kind of in-depth consumer survey, Bloom had figured out that fast-food franchises were sustained largely by a core group of "heavy users," mostly young, single males, who ate at such restaurants as often as 20 times a month. In fact, 30 percent of Taco Bell's customers accounted for 70 percent of its sales. Through his surveys, Bloom learned what might seem obvious now but wasn't at all clear 20 years ago -- these guys ate at fast-food joints because they had absolutely no interest in cooking for themselves and didn't give a rip about the nutritional quality of the food. They didn't even care much about the taste. All that mattered was that it was fast and cheap. Martin figured Taco Bell could capture a bigger share of these hard-core customers by streamlining the food production and pricing main menu items at 49, 59 and 69 cents -- well below its competitors." Taco Bell wins, they get more money out of you when there is a perceived value. This only used to be in fast food joints and quickie marts but now it has trickled down to all levels of the food industry. "If the marketing strategy had stopped there, we might not be the nation of fatties that we are today. But the imperatives of the marketplace are growth and rising profits, and once everybody had slashed prices to the bone, the franchises had to look for a new way to satisfy investors." "And what they found was . . . super-sizing." 20 years of "smart research" has trained the American populace to expect super-sizing every where they go. (You don't think 7-11 is just being nice to you by having big gulps at only $1 a cup, NO they are getting rich off you; consumer manipulation). And I do not need to point out that super sizing is everywhere, just look at advertising BIG-IS-BETTER mantra. It is even at CF; why??? CF is not being nice to you, yes they may be giving you what you want, but we have been trained; like these articles tell us, from notable sources mind you, to over eat. Maybe not in eveyone's case, not everyone overeats. But the big machine of coporations are working on it that you will consume and consume more (even more than you should). You have the power not to eat more than you should. We are individuals and have free will but the big coporations are working on this individuality, if they can, so you eat more. CF is just pandering to this BIG-$$ idea and that is what I am pointing out. Timothy Weems of the Cheesecake Factory chain says, “Our guests just go, ‘Wow.’ They love our portions.” In fact, the chain is known for its big portions — marketing volume and taste. “If they don’t perceive us as providing a great value, they won’t be back,” Weems says." So what can you do about this? Big portions are their hook to catch you, they want you to eat more (and buy more). I wonder why then there is a obesity problem in the US of A? Our perseption to gague what is a large portion has been distorted, "It wasn't always thus. Readers of a certain age can remember a time when a trip to McDonald's seemed like a treat and when a small bag of French fries, a plain burger and a 12-ounce Coke seemed like a full meal. Fast food wasn't any healthier back then; we simply ate a lot less of it......McDonald's increased portions only reluctantly, because the company's founder, Ray Kroc, didn't like the image of lowbrow, cheap food. If people wanted more French fries, he would say, "they can buy two bags." But price competition had grown so fierce that the only way to keep profits up was to offer bigger and bigger portions. By 1988, McDonald's had introduced a 32-ounce "super size" soda and "super size" fries." But we have the power just as "Northwestern University dietician Linda Van Horn recommends sharing entrees, taking home food and avoiding buffets. Despite portion size, she says, it’s up to the individual to have a plan and be the gatekeepers. “Say ahead of time, ‘This is what I’ll be eating and the rest I’m going to take home,’” she recommends." If the only point I was making that we should abolish all things that are bad for us and that CF makes us eat more I would not have posted. This is not a post about bashing CF or even "bad food" mind you. CF is not the devil, ok? There is a reason for the American waist line to be expanding and the portion size is one of the many reasons for it. CF is know for thier large portions and I thought it would be helpful to post about research and articles that have been done on CF and about portion sizing. Portion sizing is a problem and there are roots to that problem that need to be looked at. We, as individuals, have the power not to eat more than we should but as a country I think we have not yet learned that lesson quite yet; hence the obesity problem. Hobbes

Speaking of irresponsibly overserving, has anyone eaten at a Papadeaux recently? I hate wasting food, and it killed me to walk away with half of my plate uneaten the last time I was there. Simply a gluttonous amount of food. It's no surprise why we have such problem with weight in this country - and in San Antonio specifically - when you look at the portions in places like this. What do you think drives the portions? Is it "our" appetite, or did the portions drive the appetite? Great chicken-egg question. Oh, and to stay on topic, I've never eaten at a CF - and don't know that I will, now. Awesome post. What is driving portion sizing "in places like this" e.g. The Cheesecake Factory? It can all be summed up in two words Market Demographics -or- Big Media. The Restaurant National Association's article titled The Business of Keeping Baby Boomers Happy states that, "They are the most powerful demographic in history. Businesses thrive or fail based on their ability to gauge and keep pace with the vacillating likes and dislikes of this economic powerhouse known as the baby boomers. At 76 million strong, boomers have the clout to rule the marketplace and savvy restaurateurs are making sure they keep a place set at their tables for the largest generation." This Sounds like homogenization to me This, above demand/market demographic a la Baby Boomer creates The Cheesecake Factory's portion sizes, which even by today's generous standards are eye-popping. Big portions also encourage over eating which causes major health problems. The Cheesecake Factory's purposeful over-sizing of every dish is irresponsible and is teaching us to stay to the trend that is infecting the nation, over eating. The Cheesecake Factory is infamous for its neglectful portion sizing, just do a google search for "cheesecake factory, portion size" and you will get tons of hits bashing CF as irresponsible and one of the forces behind this trend. I will always choose a local "mom and pop" over a chain because I arm just all to worry that if CF has its ways I will not have a choice to eat at that "mom and pop" because it won't be there; closed down and over run by big $$, look at what Wall-Mart did. Hobbes

KateW I would love to hear how Ruby Tuesdays is treating you (or how you are treating them rather). I am sure you are learning tons about organization and streamlining the back of the house, ie kitchen. I have heard that Ruby Tuesday's, or other chains are wizards when it comes to order. Restaurant Tru is a member of Lettuce Entertain Restaurant Group and I remember Rick Tramonto telling me that every LEYE restaurant (even his) has to proscribe to strict rules of corporate engagement when it comes to running the kitchen. Such rules include knowing all the weights and measures of your entire mis en place. Those organization skills will come in hand I am sure of it. Take care Hobbes

For anyone who has been following this post, Good news, great news! I have been hired as a line cook in a restaurant called Ohba in Chicago's Wickerpark neighborhood. The food is simple and understated, which takes Japanese cuisine to another level of refinement by using other Asian and European techniques on the fare. Getting a job here is really no compromise, would have taken a job there if it was one of my first restaurants I went to. I am very happy to say the monkey is off my back (the monkey being not having a job and not having to make a compromise). Thanks for all the support you all have been giving me and I'll keep in touch. Hobbes PS As to the eguller LostinNYC who was questioning if she should enter the culinary field as a professional, in this post, and had concerns about trouble of employment you just have to be persistent and "know what you know." To know what you know is just knowing what skills you have and what skills you don't have and then communicating that effectively to potential employers via skill sets and word of mouth. Keep the faith. Hobbes

I was thinking.... one similarity between all the stages and interviews I have had in the past is that I never called the chef back after not hearing from him. I never followed up on the experience I had with the restaurant. This post following post got me to reconsider the not calling so I called all the restaurants today that I had interviews/stages with. To call, or not to call? By doing so lots was made much more clear. The Chefs wanted to call but just never got around to it due to their jobs, as this above post states. I even got some good news. At one restaurant I called back the chef did not call me back because they are on a hiring freeze and had not hired anyone yet. And the chef said that he would call back if the freeze opened. And at another restaurant the chef told me that he was having a lot more stages of people coming in and made the hiring process a lot longer than he thought it would. He told me to call back Monday and he would have a decision by then. I let you all know what happens. ttyl Hobbes

......And now with my experience and views on culinary schools, LostinNYC. I do not know much about ICE, there were two women while I was having my externship at Jean George who were from ICE and doing a externship as well. That is true, the French Culinary Institute does not require an externship outside the experience a student has at L'Ecole, the FCI's restaurant. It is also true that this is a culinary schools restaurant, not a stand alone restaurant which its purpose is only to serve guests while L'Ecole is concerned with that as well they have a more primary concern and that is to teach. That fact, that the restaurant primary concern is to teach, would bother me if the food was not up to snuff but it is. Zagat guide survey, New York Times and Gourmet Magazine give it much respect. As it should. The deans of the FCI are NYC's old standard classical French chefs who include: Alain Sailhac, Jacques Pépin, André Soltner, and Jacques Torres These Chefs not only write the curriculum for all the FCI's professional programs and home cook programs but write the menus for L'Ecole and teach at the school. Allan Sailhac was there every day to help assist with my classes. Jacques Pepin was at the FCI teaching my class at least once or twice a month when I was there. These chefs have a huge interest in the FCI and bring clarity and respect to the curriculum of the FCI. I chose to go to the FCI because no other school teaches Classical French Cuisine as well due to the faculty which are superb (not including the above mentioned Chefs), the length of the program; only 6 months (610 hrs), a low 12:1 student-to-chef ratio, and that they have student housing. My experience with Jean George for my externship was invaluable. Yes getting that experience outside your culinary institute's restaurant is very important; as one of my chef instructors said when we were graduating (in a strong french accent), "Ahhh, my little birdies are leaving their nest." My externship with JG was my out of the nest experience while I was still a student. This allowed me to simultaneously take what I learned at school that day and work on it at JG. I am a better cook because of it and would not have traded it for the world. And was not alone in finding my externship, FCI helped me find many externships, many at top restaurants but it just so happens I got my externship at JG because I asked him and he saw that I went to the FCI and he respects the FCI, he has seen what the school produces. More experience is more experience. Yes things would be different if I had more experience, no debating that. Jean George has a very large crew in his kitchen and many have been there for years and years. I was disappointed that I was not offered a job but was not that all too surprised; it Jean George- top restaurant in NYC and the nation. Jean George and his sous chefs liked the work I did and well just did not have the space for one more person. The economy I blame for that more than anything. There are just so many cooks and chefs out there without jobs that would have them otherwise if the economy is better. I see the economy as really the largest problem I am facing overall Choosing ICE over FCI I am sure there are many pros and cons to it no doubt. But FCI not having a requirement for an externship did not hold me back at all. All culinary school is is a good coat of primer; it allows the finished product, the paint to go on as smoth as possible. No after going to the FCI I am not a Chef, I may not even be a cook yet (besides my lack of employment). By going to a culinary school (a good one at that) will allow the student to be teachable by a Chef in a restaurant. The student now working (being paid) in a restaurant has a foundation of knowledge which will then translate to skill then translate the student to be a cook. You will get as much as you put into culinary school as much as you get out of it. Culinary school is simple at that, an equation. Put energy here you get lots in return. But if you dont push yourself (at FCI, at ICE, at CIA, at anywhere) you will get zilch. I could have sat on my lorals and not asked for the externship at JG and only use what was given to me (which is good in its own right). Go to culinary school and be hungry for that adventure you will be on and be greedy and take in as much as you can; that is a formula that you can take anywhere. --Andre Soltener: "The Kitchens at The FCI spoil the students? They would be extremely lucky to encounter kitchens as well-designed or equipped as these in their careers." --Alain Ducasse: "It is truly amazing what The FCI accomplishes with their students in as little as six months. It is the equivalent of years of a traditional apprenticeship" --David Bouley "I have so much respect for The FCI that I hire their students the day they graduate." --and that is the case. One of my fellow students at the FCI was given a job by Bouley himself. This job came only after my friend got an externship at Bouley. --and another fellow student got an externship at RM which turned into a paying job while he was still a student. Whie he was there RM got its 3rd star from the NY times. Well there that is my 2 cents worth Good Day and take care Hobbes