I hear that you’re a chef, and I have a few questions for you regarding how you treat your staff. I work in a newly opened, casual fine dining resturant. The chef is a part owner, part manical dictator. It gets to the point that floor staff is scared to ask for something for their table because he freaks out on them every time. I know that some chefs behave this way, but is this increasingly “old school”? How do you treat your staff? Old school or new school (which would be treating them well and working as a team). Its not a floor staff specific thing either, the cooks get blasted as well. I’m just a busboy, but I’m curious about chef philosophy and the direction that its heading.
Also, do you have a good recipe for a eye of round roast (I think thats what its called). I’m also dieting, please keep this in mind Thanks, RM.
I am not “the executive chef” yet ,but i can relate to your predicament.The scenario you are talking about is beginning to disappear but with many old school chefs especially the european chefs it is not uncommon. My chef ued to be like that, calling waiters dickheads, cooks retards, and such, but human resources stepped in and fixed that. He still has his moments but it is way better. I myself would never work this way as I feel it is unproffesional, and it does nothing but hinder the job of the server and or cook. As for the eye of round, it is not the best cut of meat. The best way to prepare it would be to braise it, use it in a stew. You could also roast it butt you need to cook it at a low temp., about 275-325 till you get the desired temp, 135 for medium rare It still may be a litle tough but its not bad. If you slice it really thin, then you could marinate it in teriyaki or what ever you like and then grill it but it might still be tough. hope that helps. If you need a specific recipe let me know.
Its good to know that chefs out there are adopting a new philosophy when it comes to treating their staff. With the kitchen out of the way that only leaves the customers to make the floor staff jump through hoops. Thanks for the cooking advice.
If you have the time, I would really appreciate a couple of recipes for chicken breasts. I’m tired of dried out grilled chicken breasts and salsa. Thanks very much, in advance.
If you do make a request please give me some specifics, such as dietary needs, style of cooking (Asian, European, American), your cooking ability, and what you likes and dislikes. I will try to respond as quickly as possible.
Thanks, RM.