All of these things being said, it's not hard to see why some Chefs may not have shall we say, the most warmhearted and chummy attitude. I think that it is something that often is overlooked by managers, owners and even customers because maybe the chef in question is such a damn good cook with a ridiculously creative menu. And I suppose that's o.k. But one thing all Chefs and cooks alike should remember is that no matter how annoying a customer may be, no matter how "needy" or hard-to-please they are, it is the customer, The Guest that pays the bills.
I recently read an article about a chef in Silver Spring Maryland, and what I read made me sick to my stomach. Apparently this "chef/owner" has such a chip on her shoulder that her and her staff made several Utube videos making fun of customers. The chef said in a later interview that they meant no harm, and were just passing time during the slow parts of the evening. Are you f*&#@k%ng kidding me????
As I read further, I discovered that this woman who calls herself a "chef" apparently enjoys making sure that everyone around her knows all of the hardships she has to face as a chef/owner of a "diner-esque" restaurant serving fried chicken and hushpuppies. She claims that her poor attitude is nothing personal, but just a "reflection of a overworked chef who must concentrate on ticket orders and not customer relations." Many of her customers have complained (or at least commented) on the fact that "Ms. Chef" doesn't interact with them in her restaurant(s). And her response to this was that the customer's gripes may be racially motivated (our "chef" in question is in fact African American). OH MY GOD!!!!! You see, she has an open kitchen in full view of the diners.
Let me tell you something: It does not matter if you are black, white, pink, purple, American, Hispanic or Martian! Your customers---your guests are the lifeblood of your business. No matter what, they should be treated with the utmost respect. If you are annoyed by some of them, then bitch about it to someone in your walk-in cooler. Don't post a silly Utube video. If you as the owner of your restaurant don't want to interact with your guests, then don't have an open kitchen!
If I walked in the kitchen at my restaurant and the Chef and his staff had enough time on their hands to be making videos, they would be fired!
Ms. Clark, is in a position she should be proud to be in. She is living the American Dream! And yet in an age where the status of the Chef has been elevated to super stardom, she disgracing us all.
In a time and economy in which restaurants are dropping like grains of sand in an hourglass, Ms. Clark needs to get the chip off of her shoulder, and be thankful she HAS customers.
Here is the link to the article http://www.washingtonpost.com/wp-dyn/content/article/2011/02/01/AR2011020103865.html
