Surely there can be few ventures to induce both anxiety and fear to the extent of a new restaurant opening. Clare Smyth is more than one of Britain’s greatest chefs, having helmed restaurant Gordon Ramsay, Michelin Three Star, for so many years she can justifiably claim to be one of the world’s greatest chefs. You would think, that this would buy Clare Smyth some breathing space from restaurant critics? Well, as you’re about to find out, when you watch this video, nothing could be further from the truth. [Read more…]
If it is any consolation to you, you are not the only chef who obsesses about “drop ins” from restaurant critics.
Chef David Chang the culinary doyen of Umami is at least as obsessed about restaurant critics as you. Here he bears all to [Read more…]
What Chefs Would Tell You – If You Asked
Chef’s aren’t like other people, they’re just not. How could they be? They work in a hot and humid climate all day long, and most of the night too.
People appreciate what they do, but they almost never get the satisfaction of hearing that applause or even a direct compliment. As for the tips their talents generate? They almost never see a red cent of it.
What they do get is to experience intense pressure, have their work held to high standards and have to do this over and over again. They are only ever as good as their last meal.
They could work like heroes all week, but if they even mess up one dish, on one table suddenly they’re excoriated and shunned, if only till things blow over. That’s the job of a chef, that’s their life but it doesn’t stop them having opinions about you! About how easy you have it and about their lack of patience with your gripes and complaints. Here’s what they’re thinking and… [Read more…]
Chefs, Foodies, Restaurant Critics and even the general public in Ireland will, in the last 48 hours, have found it difficult not to have noticed a bare knuckle fight has broken out between one of Ireland’s most celebrated Chefs and one of it’s more well known restaurant critics. Chefs, all of them, hate a bad write up and critics, some of them, are believed to relish writing them. A, ahem, recipe for conflict. However until recently it’s been the critic who’s held the whip hand. Not anymore. Oliver Dunne the chef in this brawl has created and successfully steered
You decide you’re going to use a Catering Recruitment Agency to fill your most recent chef job vacancy. Before picking up the phone a thought hits you…why not use several Catering Recruitment Agencies and let the best man, or woman, win? In fact why not do that and also put out a bit of advertising of your own while you’re at it? At first blush this seems like a very reasonable and sound approach to take. If your advertising doesn’t bring in an acceptable candidate then at least one of those recruitment agencies is bound to deliver, right?