Chef Mil
Berkeley, CA
Female, 49
I have been working in restaurants in the San Francisco Bay Area for over 20 years (two of the restaurants had been in the SF Chronicle's Top 100 Restaurants). I have cooked mostly Mediterranean food, but have some experience with Asian food. I went to cooking school, and worked my way up from being a prep cook (think--prepping 3 cases of artichokes, de-boning 100 quail, and juicing a case of lemons!) to being a chef at a well known restaurant in my area. And no, I am not the yelling type! :)
Hi Dr. Nick, Good question. I am not familiar with that rating system as I'm used to the health inspector just coming in, making comments on a sheet, and leaving us a yellow copy. Can you tell me more about the A rated restaurant and why it was gross? I would imagine that B rated restaurant would have to be doing something very unhealthy with the food such as cutting vegetables on a cutting board that had raw meat or perhaps cooks weren't washing their hands. I once walked by a restaurant that had been closed down by the health department and it just reeked of grossness; there was a cockroach in the window and looked pretty shabby.
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Hi jorge, I have seen people actually use real gold. Whether or not it's all real gold, as they claim, remains to be seen, but yes, I've seen pastry chefs use gold. Small amounts are supposedly edible. I'm not sure how they prepare it; I just thought they just made it very, very thin so that it could be worked.
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Hi Taylor, In the restaurant I worked, we did food cost times 4. I'm not sure what they did on the bar side; industry standard seems to be about 5 times the cost. The owners of the restaurant/bar I worked at must've done something wrong because we made more money on the food side than on the bar side, which is not normal. It was almost a 50-50 split with the food edging the alcohol out by a percentage or two. I've heard that many places want to make about 70% of profit off the alcohol.
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Hi Myra, Definitely not. I've cooked with so many cooks that didn't, and they were damn good. It's all about the attitude and heart, I think. I worked with a lot of people who were products of cooking schools that sucked! They thought cooking would be glamorous and it ain't! A lot of these cooks learned on the job. Great question!
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Hi Mike, My first concern, always, is to make something taste superb. That said, one of my priorities is to use the best ingredients possible within the parameters of the cuisine I work with. I wonder what your definition of healthy is. Do you mean no frying? Or vegetarian? If so, the last restaurant I worked for would not qualify. But I have heard stories of folks who had come to the restaurant because it was a special place they came with their mom and sister or else they felt nurtured by the food after their divorce. If that promotes their health is some way, then I am happy. As for the nutritional info, I think that would be very cost prohibitive to do so, especially if the chef liked to change up the menu often. I would find it constricting to have to do it for every dish I felt inspired to put on the menu.
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Hi Brooketown, I was just talking about this to someone! I tried to make this Spanish tripe dish with all this Spanish charcuterie, pig trotters, and pimenton. The tripe was slowly cooked for two hours which made it quite tender, and I thought all the add ons gave it such great flavor. Unfortunately, we have such a bias against tripe in this country that only 9 sold in the two weeks I had it on the menu. Even Alice Waters' ex-husband couldn't bring himself to eat tripe. He said he just couldn't stomach eating a stomach!!! :)
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Hi Jen, Thank you so much. It is fun to answer all these questions. :) If a customer says they got food poisoning, I take it very seriously. I always ask them what they ate and when they got sick. At one restaurant I worked at, the owner would always ask them if they had been drinking and how much. He always contended it takes at least 24 hours for food poisoning to happen. Anyway, I would also talk to the staff and find out what was going on that day and what was the state of the food. I would try to make sure we took ultra-precautions to make sure we are very, very careful.
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