What originally thought to be a walkout of the students at the Culinary Institute of America turned out to be nothing more than this:
Craftsmanship is NOT a thing of the past.
Yes you have to look harder to find it. Yes it may cost a little more when you do, but for those of you who find a craftsman, you celebrate the hell out of those people.
It’s the likes of Bryan from Breckenridge Distillery in Colorado. Bob Kramer from Kramer knives that are the glue holding together the country. It sure as shit ain’t the politicians.
In this episode I talk about visiting St. George’s Spirits [click to continue…]
I have worked in the restaurant business and the culinary world for the past twenty years. I have seen some crazy things happen duringthose times. Sex, drugs, yelling, Chefs shaming cooks and servers. I have never seen someone do this to the clientele of a restaurant as I did when the manager, and lets call him manager because a leader does not act like this, of Red Medicine in Beverly Hills publicly outed a guest for not showing for a reservation.
“I hope you enjoyed your GF’s Bday and the flowers that you didn’t bring when you no-showed for your 815 res” was the tweet Noah Ellis thoughtlessly added to his feed.
What does this get Noah or the restaurant Red Medicine? A few lines in the LA Times, a poorly written blog post by me? What it really shows is the lack of thought and respect this manager has. I fully understand the idea the restaurant saved a table for this couple, could’ve lost money for that seating.
Who knows what happened to the couple with the reservation? I don’t, Ellis doesn’t. Flat tire on the way? Heaven forbid, something worse. Maybe, just maybe they’re jerks and had no good reason for not coming in. Yes, the guest is not always right, and sometimes they are jerks.
Here’s the real kicker, Mr. Ellis could have used the same power of the tweet to fill those two seats with a little imagination instead of the thoughtless deriding of two.
How about this tweet: “Table just opened up. First couple to come in w/this tweet, free cocktail w your dinner” (is that more than 120 characters? I would bet dollars to donuts, and you know I love donuts. The table would have been filled within 10 minutes.
It takes only a small mind to ruin your reputation, it takes great imagination to see the forest for the trees. God that was an awful line, but I am sticking with it.
Yep he said it. Creed: “The worst band in the history of the world.”
While interviewing an [click to continue…]
Today’s show is special. It is the sounds behind the scenes of Cochon555 Dinner Series from April 12, 2013. The San Francisco Chefs gathered for a extremely awesome dinner for guests at The Westin St. Francis Hotel
Chefs presenting their dishes include:
Chefs For Sundays event:
Chef Jose Andres is a killer in the kitchen, well he helps a killer on NBC’s ‘Hannibal’
Is the Edge Pro Inc. Apex Knife sharpening really worth it?
Sharp knives are paramount if you are a serious home cook, chef, butcher. I know how painstaking it can be to keep your knives sharp if you do not practice with a [click to continue…]
Hey Ryan, I need some “pulled pork” help. I bought pork shoulder thing and I want to put it in the crock pot all day for pulled pork sandwiches tonight. I’m not sure what seasonings to use, if I need to sear it, and should I use a rub? Is there any way you can help this lost girl in the kitchen? -Kelly G.
Don’t be shy when it comes to asking great cooking questions. That’s what I am here for. Step out of your comfort zone and create something new. Do you have a cooking technique that you’ve wanted to try?
Leave your question at: ryankparker.com/feedback
Secret Origins of Cochon555
Brady Lowe had a dream, a vision, then a plan. His dream was to make heritage pigs the talk of the town. Get the conversationrolling. It was not enough to simply let people know the pigs were out there, Brady wanted to find a way to connect those pigs, and the people who raise them with Chefs and restaurants around the country. That is where Cochon555 came into play.
This national tour now stops in ten cities across the country each year and has a “friendly” competition between 5 chefs, each paired with a pig, and celebrates 5 winemakers as well. There you have it: 5 Chefs 5 Pigs 5 Winemakers.
It’s more than just an impressive porcine party. In each city one of the Chefs is crowned Pork Prince (or Princess, Duskie Estes of Zazu Restaurant has won), but that is not the end of your Chef-ly journey. Once the Chef wins the city round they move onto the Grand Cochon at the Aspen Food & Wine Classic (June 16,2013), where the porky goodness is judged until the years reigning champ is announced.
All in all, Cochon555 is for a good cause. Raising awareness around heritage pigs and their producers.
Upcoming events in 2013:
April 7th – D.C.*
April 14th- San Francisco*
April 21st- Miami*
April 28th- Chicago*
May 5th- Los Angeles*