|By Flattop (Flattop) on Friday, July 11, 2003 - 09:52 pm: Edit|
Just read in Newsweek that the creator of Survivor is doing an Reality show called "The Restaurant" From what the artical says it looks like they made up a restaurant "Rocco's" for the show. Rocco DiSpirito is the chef's name.
Now how will the general public take what goes on in the back of the house and how the waitrons really feel about customers. How far do you think they'll let them go?
|By Chefmanny (Chefmanny) on Saturday, July 12, 2003 - 12:22 pm: Edit|
Like I said on another board; will they show the cooks doing lines in the cooler, getting the oral magic in the store room, the cooks sucking down pitchers of beers????
It's not HBO! How bad can it be? A hair in the truffles?
|By Corey (Corey) on Saturday, July 12, 2003 - 12:45 pm: Edit|
How about a Food Reality Show?
now that would be scary...
watch them drop your food on the floor,
dust it off and put it back on your plate,
or the servers that eat your fries. and the hacking coughing cook working on your food.
hmm, sort of like a truck stop I guess.
|By Kinglear (Kinglear) on Thursday, July 17, 2003 - 11:05 pm: Edit|
Where have you guys been?
|By Snuffaluff (Snuffaluff) on Friday, July 18, 2003 - 12:41 pm: Edit|
starts sunday i think.
It could be good, but it could be really scarey too. I bet the editing crew has a tough job ahead of them.
|By Chefrev (Chefrev) on Friday, July 18, 2003 - 03:18 pm: Edit|
Excerpt from the transcript from the first episode:
Chef: Hurry up with that duck! I need that *BLEEP* waiter back here NOW. What the *BLEEP*!!
Waiter: Chef, the customer at 25 says the *BLEEP* soup is cold. What should I *BLEEP* do?
Chef: *BLEEP*ing cold?! *BLEEEEEEEEEEP* It's *BLEEP*ing vichysouise for *BLEEP* sake! Tell him to go to *BLEEP*ing Denny's if he's not *BLEEP* happy. WHERE'S THAT *BLEEEP*ING WAITER?! GET HIS *BLEEP* *BLEEP* IN THIS *BLEEP*ING KITCHEN RIGHT THE *BLEEP* NOW!
|By Snuffaluff (Snuffaluff) on Friday, July 18, 2003 - 04:26 pm: Edit|
sounds like Ozzy in the kitchen
|By Chefrev (Chefrev) on Friday, July 18, 2003 - 09:35 pm: Edit|
|By Corey (Corey) on Saturday, July 19, 2003 - 02:28 am: Edit|
SHARON! where is me ******* stew pot...
|By Chefhdan (Chefhdan) on Saturday, July 19, 2003 - 06:40 am: Edit|
|By Chefacec (Chefacec) on Sunday, July 20, 2003 - 10:31 pm: Edit|
Well.....I tried but I couldn't do it. Something about this show just rubs me wrong. Maybe I've just become an old fart, but I just couldn't make it throught the casting call. I've got some applications of my own to go through so....ciao bella
|By Chefmanny (Chefmanny) on Monday, July 21, 2003 - 10:14 am: Edit|
I was surprised (yeah right!) to see they had no problems passing any construction or any other type of inpections!
I'm sure they were probably edited out, doesn't make for good TV I guess??
The one cook was pretty good too...Are you a people person? No, I hate people! Hired!
|By Snuffaluff (Snuffaluff) on Monday, July 21, 2003 - 12:10 pm: Edit|
didn't get to watch it.... no good? good? should I check it out next time it's on? Or would I just be wasting an hr of life?
|By Dpconsu (Dpconsu) on Monday, July 21, 2003 - 12:55 pm: Edit|
I expect that the filming is over at this point, so I am wondering,,, is this place open still? I have been a party to opening several dozen restaurants and have never done one where the furniture is arriving only 2 hours from opening, did'nt this moron run any full dress service rehersals? There were construction workers finishing the public areas as customers were arriving for Gods sake, this place is a recipe for disaster and a waste of investment capital to sponcer such a idiot in the first place.
|By Chefrev (Chefrev) on Monday, July 21, 2003 - 03:41 pm: Edit|
Watched it last night. I didn't know they were going from the construction phase onward. Did they build this place just for the show?
Geez! I may have never worked for a restaurant from the very opening, but if a restaurant I was going to work for started like Rocco's I'd run screaming the other way. You've got to wonder how this place will survive if at all.
Next time they'll do opening night cooking scenes so I'll stick around long enough to at least watch that. Previews had some serious *BEEP* ing (did I call it or what? hehe).
Hey, this is the first "reality" show that I can actually relate to on some level. It's worth a look again. Snuff: give it a try.
|By Ironhead (Ironhead) on Tuesday, July 22, 2003 - 09:37 am: Edit|
Here's the deal as I understand it. Rocco DiSpirito is one of NYC's current "hot" chefs. He owns and operates Union Pacific and was planning on opening Rocco's. Apparently he was approached by whatever network does the show and asked if they could film the opening, etc as a reality show. I am sure they offered DiSpirito a good chunk of money to do so.
As far as the construction/furniture fiasco goes: They had a location lined up well in advance for the restaurant. The opening date had already been announced and at the last minute the deal with the original location fell through. Rather than hang the project up, DiSpirito and his partners scouted locations for the Resto and finally found one......about 2 months before the scheduled opening date. Sooooooo, in 2 months time they got a restaurant built, decorated, staffed, stocked and opened. I don't know about you guys, but I find that feat to be pretty impressive.
|By Chefrev (Chefrev) on Wednesday, July 23, 2003 - 07:12 pm: Edit|
I had not heard the whole back story, and had missed the first 15 minutes of the show where they prolly explained all about the first location, etc. It IS amazing they were able to even accomplish anything in two mos. given the roadblocks any restaurant faces. I'll be curious enuf to watch and see how it all works out.
The more I think about it I wouldn't want to be like that one waiter who called his old boss to beg for shifts after he sees the state of construction in the dining room. It'd still be nerve wracking tho. Who knows!
|By Flattop (Flattop) on Thursday, July 24, 2003 - 03:36 am: Edit|
Don't if anyone has heard it but Rocco is also in AMEX ads on tv and radio. I'm sure that they had plenty of funding to insure that it went up with ease. Remember it was created for the show. How much do the spend on the cast of Freinds? 100k+ each or something like that per day/week. NBC could easily do it. If the show tanks will the restaurant/chef go with it?
|By Ironhead (Ironhead) on Friday, July 25, 2003 - 08:19 am: Edit|
Flattop, I am not so sure the resto was created for the show. I could have gotten my signals crossed but the story as I heard it was that the restaurant came first and the show was an afterthought. But who knows, If it weren't for post-it notes I wouldn't remember anything so I could be wrong......
|By Flattop (Flattop) on Friday, July 25, 2003 - 03:52 pm: Edit|
I've read that they where given $4 million in seed money by NBC. Also Coors is providing the beer for free because only it's brands of beer will be on the menu.Don't know if either is true or not. The write up in Newsweek stated that it was created for the show if I remember correctly. Regardless I'm gonna tape sunday to check it out.
|By Chefmanny (Chefmanny) on Saturday, July 26, 2003 - 02:20 pm: Edit|
I tape the episodes and show my kids at school. I don't know if that's good or not, I've told them that the way they were doing this is not the way it is in real life. If that was "your" money you know you would not be bringing chairs into your place two hours before opening without any dry runs, etc.
On the other hand, some places get some months of rent free, during construction ,6-8 months...etc. I did tell them that if you get 6 months of free rent, doing what they did, (3 shifts working to get open) would pay off, you will spend more in construction but you open 3-4 months early, rent free. You make your money you spent and then some by opening ahead of schedule.
I'm curious to see the next five episodes!
For the fun and, to criticize of course!!!!!
|By Chefrev (Chefrev) on Saturday, July 26, 2003 - 05:32 pm: Edit|
I think that's what the producers are hoping we all will do. I'm hooked...for now. I was raised on Sesame Street and Electric Company and my attention span is........ooo what a pretty butterfly....
|By Steve9389 (Steve9389) on Sunday, July 27, 2003 - 11:11 pm: Edit|
Yikes! I just saw the show for the first time and all I can say is this: If I'm ever able to open up my first restaurant, I can't imagine I could handle it as badly as these jokers are. If nothing else, it's a good primer for what not to do.
|By Ironhead (Ironhead) on Monday, July 28, 2003 - 06:31 am: Edit|
Coors only!? Yeesh! Tough luck for the beer lovers... Too bad Franzia didn't sponsor them as well...."Waiter! Another box of wine, please!"
|By Dpconsu (Dpconsu) on Monday, July 28, 2003 - 12:46 pm: Edit|
Well I sat through the whole thing last night...
I must say that our man Rocco is able to hold his cool even if only for the benefit of the camera crews. I have witnessed many a chef go balistic over far less mayhem than I witnessed in this segment. But my God, who hired those morons? and who told Rocco that is is cool to fire people on the first day in the dining room with all the crew watching and listening? The food that I saw go out was marginal at best. I must agree with Steve, it seems to be a "How not to do it" show.
|By Chefmanny (Chefmanny) on Monday, July 28, 2003 - 02:21 pm: Edit|
The sad part is that it will be a success in spite of all the BS!
|By Chefrev (Chefrev) on Monday, July 28, 2003 - 05:32 pm: Edit|
Considering the casting call they used to get staff, it's not surprising so many posers got thru. These people think they're on Real World, not working at a business.
I had to laugh tho, when one of the customers was TRASHING Momma's meatballs one minute and kissing up to her about them the next.
Next time, would love to see drama more in the kitchen than F.O.H. Grease fire! Pshah! That's nuthin' Show us BLOOD! GORE! GUTS! UNSANITARY CONDITIONS!
Speaking of which, I have to wonder, could the health department use footage from the show to cite Rocco for infractions? Like not cleaning up the area around the grill after spraying it with fire extinguisher dust?
|By Flattop (Flattop) on Monday, July 28, 2003 - 07:50 pm: Edit|
Coors and Coors lite suck, but they have quite a few good labels such as Killians Red and Blue Moon. Blue moon was created at the Coor's field micro brewery.
As for using the footage for evidence for violations I doubt it. I've been wondering when the Osbornes would be tossed in jail for child abuse or contributing to the dilquincy of a minor for all the that has happened on that show.
|By Chefacec (Chefacec) on Sunday, August 03, 2003 - 11:06 pm: Edit|
Yeow!!!! How can you not be able to push out 300 covers with all of those bodies in the kitchen? Can't remember one positive comment on the food since the show started.....Maybe Rocco should try cooking....
|By Snuffaluff (Snuffaluff) on Monday, August 04, 2003 - 12:20 am: Edit|
lol... tonight's episode was hilarious. Rocco is going to lose this place if he doesn't pay attention to his staff.
Take his eyes off of the girls in the crowd and start putting them on HIS business.
Can't wait for next week to come around now. Although the roast of Dennis Leary is on at the same time.... ????
|By Chefmanny (Chefmanny) on Monday, August 04, 2003 - 09:29 am: Edit|
Unbelievable!!!!! I worked at a restaurant that sat about 300-350 at one point in my life, there were 3 line cooks, 2 guys on a pizza oven station, and 2 pantry people, 1 for salads and one for desserts.
That place cranked out an average of 359 meals every 58 minutes!!!!!!!
I hate to say stuff like this because when I was young I used to hear it about "me, young cooks"
Those cooks suck!!!!!!! There is no organization at all, that "GM" is a moron on the loose!!!
I think Rocco is starting to believe all his own press and is failing in the basics of business, if his business partners ($$$$$ people) knew what the hell they were into they would be all over Rocco's ass about his lack of participation. He's too busy trying to get laid!!!
|By Snuffaluff (Snuffaluff) on Monday, August 04, 2003 - 10:42 am: Edit|
exactly Manny... Rocco is too worried about the people eating rather than the food he should be serving.
Cold food at the table? c'mon... that would be enough to make me walk-out on a tab... though I'd still tip the waitor/ess(if they were good)
And what about the guy that fractured his elbow? Rocco doesn't seem to give a hoot about it, yet that alone could sink him. I think Rocco thinks he's a star now...
|By Steve9389 (Steve9389) on Monday, August 04, 2003 - 02:44 pm: Edit|
Dennis Leary gets my vote, hands down.
|By Snuffaluff (Snuffaluff) on Tuesday, August 05, 2003 - 10:21 am: Edit|
yeah, that's what I"ll be watching too... although I know that it will be replayed at least 3times... what to do! lol
|By Dpconsu (Dpconsu) on Saturday, August 09, 2003 - 11:31 pm: Edit|
Well everyone, are you ready for the next episode at "Rocco's Fiasco"? Here in Texas we get it at 9 PM on Sunday,I can't wait, the hype this week is that our "Hero" will actualy step into the kitchen and put food out!!! WOW! I fully expect to see lots of "Hurl-it in the pan, and pray, dinners" since the evidence of a well oiled and co-ordinated crew is somewhat lacking to say the least, I do not foresee any great improvement with the addition of the girl stalking "Chefs?" body in the kitchen either. The only way that this restaurant will ever make it is simply because the patrons know that the joint is on TV and that it is their chance to be seen too.Eventualy, that will loose its charm, unless someone actualy starts to work the kitchen and FOH properly.
Does anyone remember the British BBC program "The Chef"? as he he would have said..."Even the Morons, (waiters) can't be expected to keep coming up with clever ways to appease the customers if the food is inedable!".
|By Chefrev (Chefrev) on Sunday, August 10, 2003 - 01:14 pm: Edit|
Chef! Love that show. It's in perpetual reruns on local PBS channel, LATE at night.
I missed last week's Rocco's follies. Got nuthin doin tonite so will catch up. I really thought this would be a cool idea for a show, but have been surprised how little cooking is shown. Guess the petty squabbles between the waitstaff and that obnoxious French GM make better TV. Who knew!
Look forward to the reviews Monday! Then see you next week, SAME ROCCO TIME, SAME ROCCO CHANNEL. <--(ancient reference to Batman series, does it date anyone else?)
|By Chefspike (Chefspike) on Sunday, August 17, 2003 - 05:21 pm: Edit|
someone needs to stab that Rocco....
then they can film New Yorks Fire Dept.saving his sorry ass and get some customer reaction.
Who do we know in New York?
|By Chefacec (Chefacec) on Sunday, August 17, 2003 - 11:13 pm: Edit|
So...the line is finally waking up? I'm suprised it took this long. Still, Rocco isn't in the kitchen. is this guy really a chef?
|By Dpconsu (Dpconsu) on Monday, August 18, 2003 - 12:23 am: Edit|
I missed this episode of Rocco's follies, who can update me? I am in need of a good laugh.
|By Snuffaluff (Snuffaluff) on Monday, August 18, 2003 - 10:09 am: Edit|
Last night was interesting. Rocco actually put himself out on the floor and bussed/waited tables. Although I saw more smooching with the women customers than placeing plates down, he actually seemed to be interested in his business for once.
It showed more of the kitchen this episode as well. 3 chefs walked out of the kitchen on a lie they created, so some other guy took over the grill... got hammered.
|By Flattop (Flattop) on Monday, August 18, 2003 - 11:53 am: Edit|
I know a lady who is old freind of Rocco's Mom. She says he's not a chef for real, and his mom has done most of his kitchen work. That's hearsay. Rocco was one of Food and Wine mag's picks as America's best new chefs in 1999, Union Pacific restaurant, NYC. Okay, so that may not carry much weight after this show.
I haven't seen the show. I don't watch much network tv anymore. It's a hour long show, so about 35-40 mins after commercials right? You really can't tell much from that can you? If someone were to follow you around for a week and edited out all but about a half hour would you still look better than Rocco? Or is it possible that some editor trying to focus on all the "Drama" could have skipped all the real live good stuff just to show Rocco getting his ass kissed?
|By Chefrev (Chefrev) on Tuesday, August 19, 2003 - 03:46 pm: Edit|
I'm sure creative editing gives us a skewed view of what actually goes on in the place, but still. This show can't be good advertising for the restaurant. If I were in NY I'm not sure I'd try to get a ressie.
Gotta give them the benefit of the doubt, though. Had to ask myself what would happen if any of our establishments were under that kind of scrutiny; whether or not it'd be a good thing. I'd be kicking the cameraman's arse for getting in my way. Now THAT would be good TV. hehe
|By Dpconsu (Dpconsu) on Tuesday, August 19, 2003 - 10:05 pm: Edit|
Way back in 1992 I was the exec at a large hotel in Cheyenne, it is a very busy convention hotel and I had opened a fine dining restaurant in the hotel. The local TV channel 4 came and made a huge bother for everyone concerned three times over a four week period. It was good publicity for the hotel and it showed my crew and myself off but I would have rather not had to do it. Just imagine trying to get out a couple of dinners for over 300 and 550 as well as the room service and coffee shop and the fine dining from a single kitchen with an extra 7 bodies toteing lights, reflectors, cameras, cables and mikes!!! The hardest thing was trying to keep everyones language clean,(including myself) when the morons screwed up in thier usual fashion. But I can tell you that even though the fine dining room was brand new, the sous and her crew KNEW the food and got it out hot and right! because I had 2 weeks of training for the waiters and cooking staf before opening the doors for the free invitational grand opening. You only get one chance to make a first impression and if you screw that up, those pissed off guests each tell ten others and you rapidly dwindle down your potential target clientel.
|By Osusieq (Osusieq) on Wednesday, August 20, 2003 - 11:05 am: Edit|
Rocco is also on FoodTV!!! He is one of the chefs on Melting Pot this season. The guy is everywhere. All I can say is that if a chef ran a restaurant like he runs "Rocco's", he deserves to be out of business.
|By Ironhead (Ironhead) on Wednesday, August 20, 2003 - 03:11 pm: Edit|
All these guys that are all over TV have one thing we don't: money for a publicist in their budget. I am sure that a lot of the celebrity chefs have worked their butts off and deserve the accolades they receive. I would imagine that some of them haven't. Emeril Lagasse, even though he annoys me, is talented and paid his dues. However, the fact that he hired a publicist that handles rock stars certainly didn't hurt his rise to nearly rock star status. I'm not saying hard work doesn't pay off, I'm saying it pays off more if you have a good publicist.
|By Chefmanny (Chefmanny) on Wednesday, August 20, 2003 - 04:46 pm: Edit|
|By Cindyscatering (Cindyscatering) on Wednesday, August 20, 2003 - 10:01 pm: Edit|
When I first saw Restaurant the "Reality" show advertised I was intrigued.
Then during the first show I saw a media star/chef, Rocco, looking for a space with his Investor,,,who had what? 7 mil in backing; a publicist getting him spots on Good Morning America and popular radio shows, while Rocco whined about it. Reality? I don't think so. They should grab a camera crew and let them follow around some poor guy investing every penny he could save, beg, borrow and steal, to pour his heart and soul into his life's dream of owning a restaurant and all the drama involved therein. That's reality.
Also, I'd like to know. Do you guys have a publicist? Can I borrow him if you do?
Secondly, investors??? What's that. Broke I know, depleting my savings account....I'm familiar with that. People giving you money...I'm not familiar with this concept.
They should change the name of the show to "Restaurant - Fantasy Island (Manhattan Syle).
But alas, I never miss an episode, which is obviously the point- it's entertainment. :> Cindy
|By Simone (Simone) on Sunday, August 24, 2003 - 09:06 pm: Edit|
I was wondering if any of you know of a discussion forum for waitresses?
I have some stories to dish, however I feel uncomfortable posting them here because I see that most of the people posting are Managers and Restaurant owners, chefs.
I know that you all sound very friendly and supportive but any suggestions are appreciated.
|By Snuffaluff (Snuffaluff) on Monday, August 25, 2003 - 09:51 am: Edit|
hehehehe.. don't be shy Simone... tell all you have to tell. I'm sure we all know stories from the front and back of house.
|By Cheftim (Cheftim) on Monday, August 25, 2003 - 05:40 pm: Edit|
StanedApron.com caters to sniveling whiners. Mostly rants about how they got stiffed when they gave the best service ever.
|By Chefmanny (Chefmanny) on Monday, August 25, 2003 - 05:42 pm: Edit|
StainedApron.com....very inactive site!!!!!
very old posts mostly!
|By Flattop (Flattop) on Saturday, September 06, 2003 - 04:01 am: Edit|
Learned something worth sharing. One of the chef's at school is the pres. of the Colorado Restaurant Assn. He says that the National Restaurant Assn. wrote a Nasty-Gram to NBC because it felt that "The Restaurant was bad for the industry and felt that it could hurt business. But that's not the interesting thing. Roccos is only open 1 day a week or so Chef Lamb said.
|By Snuffaluff (Snuffaluff) on Saturday, September 06, 2003 - 09:17 am: Edit|
if ya ask me... 1day is too much. I missed the last episode so I don't know what the outcome of this "experiment" was.
|By Chefrev (Chefrev) on Saturday, September 06, 2003 - 07:04 pm: Edit|
I missed most of it, but good guy Rocco took the staff to the Hamptons for a day on the beach (it looked cold as H!) Gideon, the loser server who broke his arm earlier in the series missed the bus (WA WA WA WAAAA--loser music). There was a wrap-up by Rocco saying all in all it went well and he learned a lot. It really warmed your heart! He also said they'd be back in a year to see if he made it or not. UGH! I'll take a shot in the dark and say, not. We get to go thru this again. Yeah, I was for this show when it started but now I couldn't care less. So I'll be watching the other crap on TV. or reading a cookbook, or trimming my beard, or getting a root canal.
|By Steve9389 (Steve9389) on Tuesday, September 09, 2003 - 09:52 am: Edit|
For anyone who missed it or (like me) saw one episode, turned away in nauseated revulsion and is now morbidly curious, Bravo will begin airing "The Restaurant" from the first episode on September 16.
|By Dpconsu (Dpconsu) on Tuesday, September 09, 2003 - 10:12 am: Edit|
Really, Who cares? I mean did anyone gain anything from this fiasco? NOT! with the sole exception of a lesson on "how not to do it". The entire show puts down the vast majority of hard working and dedicated chefs in this country who do not luck-out and get some fool to part with a lot of his/her money and then create the cluster-f&*k that we witnessed,and ALL IN THE NAME OF ENTERTAINMENT! Is anyone willing to put down money on the longevity of "Rocco's" and at what odds? Maybe George can set up a "pool thing" like they do for football games ect.? How about it?
|By Chefmanny (Chefmanny) on Tuesday, September 09, 2003 - 11:48 am: Edit|
Rocco should be ashamed to be associated with this project!!!!
He was made out to be a horny, inept Culinary bafoon!!!!, no people skills at all, and what was up with that silly ass yellow hat???? He looked like Spanky in The Little Rascals, the original, not the new garbage!!!
|By George (George) on Tuesday, September 09, 2003 - 01:53 pm: Edit|
I could set up a poll but it would be a waste of time, no one here would be crazy enough to bet on rocco.
My read on the whole thing is that it's a BS set up from the beginning, with an essentially prewritten script. The writers knew what they were going to show before they even cast it, and then the editors just took the pieces that fit the script. The just capitalized on Rocco’s ineptness.
What I get a big chuckle out of is what a fool it made out of American Express and their small business services. In the NY metro area the spent a fortune on radio and TV spots featuring rocco as an American Express small business something or another to promote their services. Anyone with half a brain would run away from anything associated or endorsed by him.
All that said I will try to catch the first few episodes. My years of a medic make me unable to resist a car wreck.
|By Chefrev (Chefrev) on Tuesday, September 09, 2003 - 06:54 pm: Edit|
LOL! Just for fun put me down for $50.00 that Rocco does make it...to the point of overexposure. He's also doing wine ads in trade rags for some Italian wine whose name escapes me. Musta been a good ad, huh?
Heads must be rolling at AMEX and Coors for their hyping of this show! I'd love to be a fly on the wall in the conference room for those meetings.
Bravo is probably counting on that rubbernecking factor. TOO...AWFUL...BUT....
|By Flattop (Flattop) on Tuesday, September 09, 2003 - 08:22 pm: Edit|
Bourdain said that what Emeril did for the celebrity chef Rocco is undoing. or something like that.
|By Steve9389 (Steve9389) on Wednesday, September 10, 2003 - 08:42 am: Edit|
Much as I love cooking, I still make my living in the media. And I'll tell you this: the adage of there being no such thing as bad press is very true.
I promise you that AMEX and Coors are very happy with their investment; had Rocco's little adventure not been a train wreck, nobody would have cared (or watched).
|By Snuffaluff (Snuffaluff) on Saturday, September 13, 2003 - 10:15 am: Edit|
The thing that gets me is that they advertise w/ Rocco, but only show the front of the house. I know when people think of restaurants, that's what they think of, b/c that's what they see, but they shoulda put more of the kitchen action in there. Show people what they normally don't get to see. Ya, there would be tons of bleeps and more bleeps, but like that's anything new for tv.
|By Flattop (Flattop) on Saturday, September 13, 2003 - 11:48 pm: Edit|
Well if everyone in the kitchen were gay then it might just happen. I think that the Industry would have screamed even more had they show the kitchen, if it operated like the front of house did.
|By Andapanda (Andapanda) on Thursday, September 18, 2003 - 03:45 pm: Edit|
Perhaps a more realistic television show would have been "Kitchen Confidential" with Anthony Bourdain?
|By Jonesg (Jonesg) on Tuesday, November 09, 2004 - 05:06 am: Edit|
After all this , didn't Rocco's restaurant fail recently ?
|By Steve9389 (Steve9389) on Tuesday, November 09, 2004 - 02:12 pm: Edit|
Yes, and there was a nasty lawsuit and Rocco was barred from the premesis to boot.
|By Chefgibz0 (Chefgibz0) on Tuesday, November 09, 2004 - 02:38 pm: Edit|
He was just a shmuck from what they showed on TV anyway.
|By Snuffaluff (Snuffaluff) on Wednesday, November 10, 2004 - 10:04 am: Edit|
he didn't care about anyone but himself and his "image" as a "tv star". Too bad he didn't make it, though I think people can learn from it and know the hardships of starting an esablishment.
|By Ladycake (Ladycake) on Thursday, November 11, 2004 - 07:43 pm: Edit|
It sure doesn't help the image of the restaurant in society. That guy was not taking care of business! How many of you have been off getting awards while the restaurant burned (so to speak?)
|By Andapanda (Andapanda) on Friday, March 04, 2005 - 02:58 pm: Edit|
REALITY TV CHEF NO LONGER COOKING.
|By Cheftim (Cheftim) on Friday, March 04, 2005 - 04:09 pm: Edit|
a sound bite and URL is'nt a post it's a blog. At the very least learn how to use the formatting options.
Half the time I'm not sure what ideas your trying to present. Your a font of info but the URL thing is getting out of hand.
|By Chefspike (Chefspike) on Wednesday, March 09, 2005 - 09:59 pm: Edit|
and the damn things (links) don't even show up blue.
they are suppose to be blue.
and work, without all that copying and pasting stuff.
this ain't art class.............
|By Chefspike (Chefspike) on Friday, March 11, 2005 - 10:36 pm: Edit|
Blue, God Damn it.