rude chef or did I insult him
I went out to grab a bit with a friend, but she took so long that I ate a little something before she arrived to pick me, so when we finaly got to the restaurant I wanted something fresh and small so I ordered a side coleslaw. I took a couple bites and couldn't eat any more because it was just bad. Very water and bitter, it didn't have salt or much flavor. So when the waitress came to pick up the plate she asked if there was something wrong. I told her no that I just didn't like it that much but it was ok. Apparently she told the chef that I didn't like it and he came over bewildered at the thought that his coleslaw didn't taste good. He told me he was a chef and what ingredients he added. Then he said he owned many restaurants and that he knows how a propper coleslaw is made. I told him sorry but it was bitter and watery. He said a dry cole has sat out for too long and that was why it's dry and that his is freshly made. But for a freshly made coleslaw the cabbage was soggy and wilted. He then brought me some more coleslaw to try but it tasted just like the other one if not worst. He then made the waitress return the money for the salad and told me he would show me the ins of all his restaurants ( probably because I told him I wanted to go to culinary school ) he then promise that by the next time I went back he would improve the coleslaw. By the end of everything I was red and felt bad liked I insulted his skills. Was I wrong or did he take it too personal.
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11 Comments:
Um....he shouldn't ever be approaching the customers if this is how he reacts. Yes, we take things personally but this is way beyond the line if you ask me, like borderline crazy if not past the line!
Kim Nyland at 11:55PM on 05/17/08
Whoa. He seems a little too eager, if you ask me. No concept of boundaries. Did he taste the coleslaw in front of you?
mballena at 12:43AM on 05/18/08
Actually, it sounds like he took your comments seriously and was also fairly nice in response to your telling him you're interested in culinary school.
This must have been a fairly long conversation to get into your desires for education. I gather there's a lot you've left out of this brief description.
ccbweb at 2:26AM on 05/18/08
This happened to me when I got a watery and warm creme brulee that the kitchen help had torched so that it was melted. Also there was not a speck of any vanilla in it. It was egg custard milk. I told the waitress after one bite to take it away and who shows up the chef. I showed him the creme brulee and he proceeded to tell me he had lots of successful restaurants and I being me said you are only as good as the smallest plate you make and that was not up to my standards and I am not a chef.
After watching Top Chef and Kitchen Nightmares, I now realize chef's often make mistakes, they have what we all have competiting objectives. Get the food out hot, tasting good and correct. This cannot be easy when people are as diverse as grains of sand. Now you know why chef's love tasting menus. They make what they want the way they want it and your supposed to love it and pay $$$ for it.
If a chef cannot manage to get some coleslaw out correct then that is all I would have to know. That would be all they would get out of me. Everyone gets one chance with me. I take into account lots of things. Arguing over cole slaw would be a deal breaker. You were not rude. You spoke your mind. Just because his game is off doesn't reflect you at all. He is there to prepare your food. You are not there to massage his ego. I do not know why people pander and cater to people who are chefs. They have a job to do same as anyone else. If they put out junk then someone needs to call them on it before they lose their shirt. That was a wake up call for him. Let us hope he takes it seriously.
JerzeeTomato at 2:52AM on 05/18/08
Whether your opinion is "right" or not, he needs to chill. I place chefs in the same box as artists. If he can't take criticism, he needs to get out of the kitchen.
Cassaendra at 9:48AM on 05/18/08
First of all, it was not exactly Chateaubriand you didn't eat. The guy should have been asking you a) What you didn't like about the slaw and b) How he could improve it. I know egos run big amongst those who cook and/or run kitchens ("chefs") but he picked a fight when he should have been looking for constructive criticism. He could have processed your feedback and decided to a) Change the current coleslaw (which I wouldn't recommend); or b) Offer more than one type. (Bingo.)
PS - Cole Slaw is one of those things for which there are zillions of recipes and techniques. Chopped? Shredded? Mayo? Vinaigrette? Carrots? No carrots? Taking it personal didn't do him any good - nor you.
He clearly doesn't cotton to the old adage: "You can't please everyone."
chiff0nade at 9:58AM on 05/18/08
The coleslaw sounds terrible, the chef sounds drunk, the experience sounds ludicrous.
Some people can't cook, some can't spell or form a sentence that flows pleasantly. The difference is whether one has to pay for it or not, I guess.
Life is so very strange, most of all when coleslaw is around.
I would have asked the chef to pay me for having had to eat it.
Karen Resta at 10:48AM on 05/18/08
First of all, having a bunch of restaurants does not make someone a chef. Second, taking criticism comes with the territory. Third, I hate being lectured to when I am paying to dine in an establishment. Sounds like the chef is essentially telling you that there is nothing wrong with the coleslaw. Your experience reminds me of the time I ate at the restaurant of a chef who was named one of Food & Wine Magazine's best new chefs. The potato soup needed salt. I asked for salt. I was denied salt and instead received a lecture on the philosophy of the chef, the restaurant, and the service. Then I saw an ant crawling on the lettuce leaf of my sister's sandwich. We pointed it out to the server, who then told the chef who said "We don't have an infestation problem." Needless to say, I've never been back and I've told everyone about the experience.
wookie at 1:46PM on 05/18/08
I can see this happening in a place where the chef thinks he's got a really big toque, wookie (not excusable but understandable for when believes one has a big toque one wants to be sure everyone else thinks so too) - but for a serving of coleslaw?
Preposterous. Was my first thought.
The whole thing reminds of J. Alfred Prufrock, measuring his life out with coffeespoons.
Karen Resta at 4:23PM on 05/18/08
He then made the waitress return the money for the salad and told me he would show me the ins of all his restaurants ( probably because I told him I wanted to go to culinary school ) he then promise that by the next time I went back he would improve the coleslaw.
Alternately, aside from the whole thing being preposterous, maybe he just had a crush on you.
Karen Resta at 4:26PM on 05/18/08
@ Karen - LOL.
Why else would he want to keep you there for so long? ;)
All that aside, your experience sounds pretty bizarre. It's good that the chef was eager to correct his flop, though if he accosts everyone that way I'm not sure he should come to the front of the house...you can't please everyone.
jazzinx at 9:50AM on 05/19/08