sneakyp said:Rockadelic said:More than anyone, he champions small Mom/Pop joints and I don't see how that can be bad.
I used to think this about him and that somehow he's bringing a certain type of America into food and cooking that might otherwise not go out of their way to check anything in between the drive through and frozen foods section, but the more I reflect, he's really not providing much of an alternative to the mass produced nutritionally garbage food that Americans consume daily, and certainly don't think he's going to change the general perception that there's nothing concerning at all about our runaway industrial food-system. NOT TO SAY THAT HE HAS TO OR THAT THAT IS HIS AGENDA AT ALL! And I'm not going to argue that a greasy "melty-cheesey" hamburger is not absolutely delicious from time to time. But championing Mom and Pop restaurants does not seem in harmony with opening a 500 seat factory in times square.
Frank said:The numbers in terms of cost productivity are very, very hard. You mess up one main for a table of 4, the restaurant will not make a dime on the entire table. Unless they order two $200 bottles of wine. If you're a millionaire tv celebrity you don't have to care much about these things. Especially with $30 for a main course consisting of generic and cheap ingredients. It makes my blood boil when some yahoo who can't cook shit and who has no respect for good food makes a ton of money with some idiotic tv show and then, like pestilence crawls across the country opening up one shit restaurant after the other just because he can and because he's a fat, greedy fuck-face with a two-tone chin-muff who can't rake in enough dough, fully knowing that the only reason any idiot would ever set foot in one of his useless "restaurants" is because they've seen his mug on tv.
Yes, thank you. I've been on the grind in NYC restaurants for the past 10 years. I'm not going to pretend there's no injustice to what generally goes on and the people that rise to the top are certainly not the best cooks/chefs/people/workers in general. But that's the way it goes with everything. BUT the competitiveness in the NYC restaurant game is ferocious, and as far as the press and public seem to go, anything is fair game and there aren't really any rules determining how criticism gets dealt. This review was extremely harsh no doubt, but I've seen restaurants go under after a glowing 1 or 2 star review. But you have to come with game in NYC if you are going to survive, and I think celebrity chefs and franchises should not be immune. BTW I would love to start seeing reviews of hole in the wall spots as well as corporate chains.
He doesnt have to serve great food to make money in Times Square.
What he does on tv shouldnt be reflective of his business. Hes not cooking on Triple D.
I used to think this about him and that somehow he's bringing a certain type of America into food and cooking that might otherwise not go out of their way to check anything in between the drive through and frozen foods section, but the more I reflect, he's really not providing much of an alternative to the mass produced nutritionally garbage food that Americans consume daily, and certainly don't think he's going to change the general perception that there's nothing concerning at all about our runaway industrial food-system. NOT TO SAY THAT HE HAS TO OR THAT THAT IS HIS AGENDA AT ALL! And I'm not going to argue that a greasy "melty-cheesey" hamburger is not absolutely delicious from time to time. But championing Mom and Pop restaurants does not seem in harmony with opening a 500 seat factory in times square.
Frank said:The numbers in terms of cost productivity are very, very hard. You mess up one main for a table of 4, the restaurant will not make a dime on the entire table. Unless they order two $200 bottles of wine. If you're a millionaire tv celebrity you don't have to care much about these things. Especially with $30 for a main course consisting of generic and cheap ingredients. It makes my blood boil when some yahoo who can't cook shit and who has no respect for good food makes a ton of money with some idiotic tv show and then, like pestilence crawls across the country opening up one shit restaurant after the other just because he can and because he's a fat, greedy fuck-face with a two-tone chin-muff who can't rake in enough dough, fully knowing that the only reason any idiot would ever set foot in one of his useless "restaurants" is because they've seen his mug on tv.
Yes, thank you. I've been on the grind in NYC restaurants for the past 10 years. I'm not going to pretend there's no injustice to what generally goes on and the people that rise to the top are certainly not the best cooks/chefs/people/workers in general. But that's the way it goes with everything. BUT the competitiveness in the NYC restaurant game is ferocious, and as far as the press and public seem to go, anything is fair game and there aren't really any rules determining how criticism gets dealt. This review was extremely harsh no doubt, but I've seen restaurants go under after a glowing 1 or 2 star review. But you have to come with game in NYC if you are going to survive, and I think celebrity chefs and franchises should not be immune. BTW I would love to start seeing reviews of hole in the wall spots as well as corporate chains.
He doesnt have to serve great food to make money in Times Square.
What he does on tv shouldnt be reflective of his business. Hes not cooking on Triple D.
oes this really surprise anyone? It isnt because you have a tv show where you scarf down the greasiest shit you can find that you can make a out of the box amazing menu. You want to eat food that will take 10 years off your life and make you go to heaven at the same time? Come to Montreal and eat in a real restaurant like Pied de cochon or just have an amazing meal at Bis.
