New blog worth a look: Chefsday

chefsday screengrabOne of our favorite things to do is to ask about people about their jobs. Not just "What do you do?" -- but more "How do you do that?" and "Why do you that?" and "What do you think about doing that?" Almost everyone has some interesting answers to those questions.

So we've been really enjoying Chefsday, a blog started recently by Dominic Colose, the chef at the Wine Bar in Saratoga Springs. As he explains in an intro post, he hopes it to be "an outlet for some of the great stories, victories, frustrations, and thoughts that come out of life in the restaurant business."

Here's a clip from his take on restaurant week:

I believe the start of this thing was done with good intention, meant to bring new diners into restaurants, and for restaurants to showcase what they can do.
Well, somewhere along the way chefs got lazy, owners got cheap, and the target market got fed up. So now we have mostly sub-par menus, low quality food, and bargain hunters. It's time to do away with this thing.

And a clip from a different post about the changing preferences of local diners:

It's almost embarrassing gloating about my ability to sell offal on a grand scale, I mean in an area with more savvy diners they'd laugh at me being proud of my eclectic offerings. In the Capital District however we need to celebrate getting sweetbreads on a menu without the "what the hell is that" reaction. We need to keep encouraging folks to leave their comfort zones and try some new shit. Go have some irregular food this weekend.

Or his take on whether the Capital Region could support a Michelin star restaurant.

What Colose has posted so far is interesting and entertaining. Subscribed.

[via Daniel]

Comments

Wish the 's-t' word was not used, especially in a food related piece.

mg, please do not read Kitchen Confidential. A restaurant kitchen can be a vulgar environment at times and those of us who work in them generally have a potty mouth, my writing may reflect that sometimes. If you can get past occasional bad words I think you'll enjoy getting some insight into the life of a restaurant chef in Saratoga Springs, NY.

A kitchen is very much an "adult" environment - probably part of the reason why I enjoy restaurant work so much. Also a consideration when I think about my sons getting a dishwashing gig... I'll keep "training" them at home with my own salty vocabulary and a soapy sponge for now. They'll be ready soon!

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