self pleasure

The point at which we need to inform the guest of HOW to eat the food is nothing more than culinary masturbation.

I find the current, most popular business model for restaraunts to be abhorent. Attempting to squeeze every ounce of money out of staff, resources, and soul...

The era of psychopathic business models needs to end.  The days of gleefully working yourself and staff in to the ground needs to be transformed into a model that provides better harmony in the lives of all involved.

I am all for a greater number of independent establishments specializing in one service period...this lends itself to less burn out and failure, and provides a better opportunity for those with passion to actually be able to have a more balanced life. Lessening the need for the all too common masochistic attitude that is all too prevalent in the industry today.
Of course, if you're the HMFIC and have a trustworthy staff, this can be accomplished, but my concern is the long term effect on snuffing out the flames of passion for those individuals that endeavor to cook good food. Likewise, encouraging them to pursue their passion with the understanding that with hard work there MAY be success, but it should not have to cost you health, your family, and ultimately your soul.

Business Philosophy

Every plate that leaves the kitchen is an investment in the future.

Something a Chef does...

Duck Salad

Seared Maple Leaf Farms Duck Breast with Sweet Gem Lettuce tossed with Maple-Balsamic Vinaigrette served with Goat Cheese Fritter and accompanied by Cranberries, Balsamic marinated Strawberries, Blueberry Cloud, Candied Pecans, and Thai Chili Brittle

BEFORE

 AFTER