Wednesday, November 14, 2012
favorite take downs. Then, Papa Drew blasted it to every one with a restaurant in NYC sans-BCC which was extra entertaining since I'm pretty sure every one on the email from Emeril to Tony to Daniel Boulud was reading it with no pants on at 1am... or at least I was. @wearyourfek (Foster Kramer) about how the article needed more advocacy, satire, or nuance. Why? These people don't deserve that. Liberals have such a problem shooting something in the face, but in life, that's what some things deserve. Guy Fieri doesn't deserve some nuanced, lightly complimentary, back handed critique. He got exactly what he deserves, a shot in the face. And, it puts people on notice. It draws a line in the sand. ANYONE can get it. Why should the NY Times live in this vacuum only reviewing "industry" restaurants? Food needs to be democratized, but to have an efficient democracy, you need an educated populus. This review should be remembered as the moment we all recognized "Dumb Rappers Need Teaching". We THINK every one knows Guy Fieri sucks or that you should vote Obama, but every one does not know that my g. This was the ill McNulty moment when Wells finally indicted all the people who've been eating off the proliferation of hot trash. It tells us anybody can get it. If Justin Warner is gonna go all big hair and karmaloop clearance rack, this is a review of Do or Dine in 5 years. If I decide to watch bangbros 5 times a day instead of 3, this is a review of Baohaus next week. You push hot trash on the people, you will get dealt with, Scripps can't protect you from THE HAMMER. This indicted Fieri, Scripps, and anyone else opening some sort of celebrity Cheesecake Factory. Just Say No to Hot Trash America. #RICO *this was the ending previously. it doesn't work anymore but its there cause i don't erase anything from the blog* I feel this way as a cook, restaurant owner, gremlin, whatever the fuck I am. If we're friends, we're friends, but as a friend, I didn't sign on to support your food unless I really fuck with it and I don't expect you to support mine either unless you really fuck with it. When you shout someone out on twitter, interviews, shows, ect. you should mean it. People TRUST US. They spend money based on our recommendations. It's not nothing. Why can't chefs tell each other "hey dude, the turmeric in the catfish is different than last time?" I love when Andy Ricker comes to Baohaus and tells me that dude with the Cincinnati Reds hat totally flumboluxed the noodles. He is the best "friend" I have in food and I've improved as an owner/chef because he gives it to me straight. I want to tear out Raphael Brion's eyes for giving me that stupid Marcus Samuelsson Fameball Award but I get the irony on the surface even though I disagree. I'm pissed but it's well within his right and I talk to him about it. As an industry, if we kept it real with each other, developed thicker skin and told people what we really think we'd all be better. The best thing that ever happened to me in my life was that Sifton review. I probably didn't respond the way he wanted, but he'll probably tell you I did the right thing. I speak with words, with video, and Baohaus, but that doesn't mean I'm going to stand behind a stove 60 hours a week. Who told every one that that's what a chef does by the way? Because I don't know one successful chef/owner with multiple restaurants that works the line 5 days a week. Why don't we dispel that myth? Why don't we tell people that's unrealistic given the sub-10% margins at most places? I want the new Lebron X's and I'm not getting them by standing behind the stove at a 500 square foot restaurant every day. I RESPECT the work line cooks do and did it for years, but I tell them all the time, you SHOULD want more for yourself. Would you tell Andy Warhol: A REAL ARTIST PAINTS, stand here 60 hours a week with a paint brush? Why can't we keep it real in food? Why do we constantly reinforce myths about this culture? If you can't stand by your work and need someone to protect you, life will disappoint you in other ways. People telling the truth are not your problem. Whether you're a new food magazine or a cook or a yelper or a chef or a restaurant owner, don't take free meals for false praise, don't protect "friends", and keep it real on the job because you've CHOSEN to be part of this great culture. If you want to be friends, you want to be liked, and you just want every one to get along, be a customer. We need those. But if you choose to play, respect the game.
Monday, November 12, 2012
It's here... the mofuckin Taiwan episode.