Stebben84 wrote:I know people in the kitchen get paid. As a student of the arts, I would have killed to have a student show reviewed in the newspaper. Good or bad. It brings people in.
At what point will they "have their shit together"
Funny thing is that this review makes me want to give it a try. This article might bruise some egos at best, but a crappy review of a restaurant can kill it's business.
Ok. Alumni here. Let's get our facts straight.
I think both Linda and you might be forgetting we're talking about students here. Nobody's getting paid. Your $17 goes to pay for the food/education costs, and any tip goes into a fund for student trips or new equipment.
And john, 17-21 is not the age range we're talking about here. My graduating class was more like ages 18-55.
Next, it's a learning experience. You don't learn anything by your customer replying "everything is nice, thank you." These students want to know exactly what you liked and what you didn't. There are review cards at every place setting for this. Write it down, or less directly, post an article on the internets. If it's too nasty for some students, then they should stick to cooking for their loving families. Like program director and chef Paul Short told me, "you're only as good as your last dish."
There's really no business to be ruined here. The aspiring chefs will be cooking something for their grade whether you take advantage of it or not. Like said earlier, there's a waiting list should you choose not to.
But if you do go, don't hold back. The reason they're paying tuition now is to realize and iron out their flaws in an educational setting, rather than being yelled at by a chef or trashed by a critic in the real world.
Lastly, my two cents. Linda's review was from the menu called "Essentials." I prefer, during the fall semester, the first menu "Fundamentals," for it's roasted chicken with summer squash, or the last one, “Nuevo Latino,” for the cumin-scented skirt steak. It’s all good in the spring semester though, with either a Thomas Keller menu or the weekly market-inspired one. Happy eating