I haven’t been able to blog for the past several days
because I have been working my #%& off. On Sunday I catered a party at a
gorgeous home in
out to be some of the nicest clients I have ever encountered. You know, the
kind that actually love food and know something about it, and didn’t nit pick
me to death on the menu and pricing.
I did have some problems though. My staff was slow as
molasses and I literally had to work circles around them to get the food out. Of
course this is my fault, but it affected me anyway. By the time I got home, I
had literally worked a twenty one hour shift, full throttle.
All complaining aside, what I really want to write about is
my fish purveyor. In
pickle when it comes to good fish people. Yes it’s true there does happen to be
wide expanse of ocean only a few miles from me. However, that does not change
the fact that in order for me to obtain decent product I have to go to
fish company that services our local area drives me nuts.
Every time I order from these guys, I give them my line
about how I have been cooking for many years. I tell them that I actually do
know what a fresh fish looks and smells like. I even mention that I have been
deep sea fishing for some of the vary varieties that they sell. Regardless of
this, ninety percent of the time they try to sell me rotten fish. If I don’t hold a
figurative gun to their heads I end up not only getting ripped off, but waisting an enormous amount of time trying to cover my bases.
Being a Chef can be a tough business when it comes to
purchasing. A Chef is expected to have a wealth of knowledge about all things, and
that can become overwhelming at times. The painful truth is that if you don’t
keep your knowledge base sharp concerning anything and everything that might be edible on planet earth, the
people who sell you these products will often try and pull a fast one.
It’s true, all I have to do is send the product back for
credit or whatever, but that’s not the point. After thirty years in this
business I am tired of having to open every fricking box to make sure I’m not
being cheated. I think there should be some code of honor with all this. Part
of it goes back to the fact that many young Chefs are not as well trained as
they used to be. Very rarely do I come across a youngster anymore that actually
knows how to butcher. Many of them purchase meats and fish cleaned and trimmed.
Consequently I believe this has opened the door for a more lax attitude on the
purveyor end, because nobody is cracking the whip. I worked in a restaurant years
where the Chef would make his produce guys drive through rush hours traffic to
replace a single tomato and they would do it. There just doesn’t seem to be the
same level of respect as their used to be.