Exactly. Too bad it has always been so underrated. The owners are quite open-minded, they fix a budget and if the food purchase falls in the range, they more or less let me cook what I want and how to do it. I don’t think a normal professional kitchen has this freedom for someone inexperienced.
Also, all of us are surprised by the compliments we have got, including the owners. We have our main job and seldom you get compliments from clients. I guess it’s because the place is situated in a suburb residential area, “the edge of the world” from Paris, nobody is expecting much, so they are pleasantly surprised, I guess. I don’t think what I did is particularly special or new, but maybe I don’t have culinary formation, I dare to mix different cuisines or try new ideas. I do try hard on dessert (more than cooking actually). sometimes a bit too much, especially technically i’m not good enough, it can be quite stressful, not knowing if the thing is going to work.
I don’t know in the long run, the café will last, so enjoy while one can.
Harters I totally agree with you. I feel bad saying it, because I have a kid with a serious nut allergy, and I have always asked people to accommodate him when we go eat at friends. That said, there are lots of preferences in my circle of friends and acquaintances. Not life threatening - just preferences. I actually find it supremely unsatisfying to cook like that, catering to all of the restrictions. For me, cooking is a pleasurable activity and feeding people who appreciate it brings me joy. All the joy vanishes when it is a chore with a bunch of rules to follow. I’m sorry to say it. Often, when we have people over now and food makes sense, I’ll make it a potluck so that they can at least eat what they bring.
I’d love that. Pre covid, I tried something like that once. I only went to the first gathering though. I found it kind of awkward because besides food, people had little else in common. On a forum, that’s ok. In person - for an introvert - it was hard. Also, everyone there signed up as a couple, but my husband wasn’t interested so I was flying solo. Conceptually a great idea. In reality, it fell flat. If it wasn’t covid now, I would certainly try again and hope for better luck. I love getting together with people who love food.
And I look at it from the other side…that here’s a challenge with these guidelines that must be followed…and so I’m doubly thrilled when I can rise to the challenge and produce a delicious meal that stays within those guidelines.
At one epically diverse gathering when we lived in France, the guest list included Orthodox Jews, Muslims (some of whom followed halal and some didn’t) , a vegan, and several vegetarians.
It was a really great opportunity to teach myself about how other people eat and to expand my own abilities.
I did a lot of reading, asked lots of questions, and pulled it off. I refuse to invite someone to a place at my table and then hand them a dish of hummus and some carrot sticks. There was much praise for the dishes, and several private conversations about how much they appreciated my efforts to have everyone fed and made to feel welcome at my table.
Back in the States we drive my mom bananas…my brother-in-law cant eat mushrooms, my son can’t eat raw tomatoes (but has no problems with cooked), my sister has issues with seafood, and I cant eat dairy. We split dishes and we all cook…not only to share the cooking duties but so that everyone ends up with a complete meal.
THIS! Yes. I would prefer that guests advise their food allergies right away. I also do ask “new” people their dietary prefs, as soon as I know they will be attending. And then I ask when they walk in the door. I can almost always rustle up something to accommodate.
I do also have Benadryl antihistamine, and imodium, in the guest bathroom. On the vanity in the “amenities basket”.
I’ve been thinking about this quite a lot. In my previous work, I was chef for a diverse and unpredictable “client” group. So became adept at isolating major allergens (especially gluten and dairy) from every dish. And if said ingredient was integral to the dish (i.e., scalloped potatoes usually have both dairy and gluten), would have a safe substitute available.
Now, when entertaining at home, these principles inform my planning. It’s easy enough to avoid wheat, corn and dairy from most dishes when I don’t know the guests well. And I also don’t use guar gum or xanthan gum unless absolutely necessary.
We serve family style almost always, except for sometimes the appetizer or dessert. And when I am doing plated meals, I quickly & discreetly ask each person what they want on their plate.
To me, part of hospitality is providing a satisfying experience for everyone, while ensuring the safety of those who have allergies.
what are you currently wearing, and what are the issues? I’ve tried a lot of shoes in 15 years of professional cooking.
Also… How did it go this weekend?
The weekend went well, quite a lot of people came for Saturday’s night book signature and concert, especially it rained earlier in the afteroon. The best selling dish was lamb tajine with onion and olives. Prawns bouraks did ok, shakshuka and the dessert was the least ordered.
I always wear sneakers. This weekend I tried a pair that is slightly oversize, I didn’t feel the pain or swollen feet like the first time, just tired and soreness after 3 days of intensive work, including 2 days of 14 hours standing.
I saw a lot of pro uses clogs. Which are the best shoes, according to you?
Thanks. I didn’t feel right or ready at all, but my neighbour who has eaten my food, tried to introduce me to people that seek cooks. I think I cooked less well than at home, I’m not very comfortable with kitchen and equipment, except the dish washer, it’s really cool, washed in a few minutes!
right now, I wear sturdy sneakers, with a custom sole on the outside, to make the bottoms more stiff, and slightly curved up at the front. And I use a custom made orthotic insole. I tried clogs, but for me, most were too tight. Sometimes I wear Merrell clogs in the men’s style for the extra width. I wear a size 40, so have the options of men’s or women’s styles
When I am working a longer day (i.e., more than 8 hours), I might change shoes part way through my shift. And otherwise, I do change shoes (and sometimes socks) after work, before I walk or drive home.
Soaking your feet in a warm bath with a handful of epsom salts (Magnesium sulfate) or even sea salt, will help.
I respect that, but it’s not my idea of fun. Cooking is how I unwind and rest from an otherwise busy, high stress life. If I end up with guests who need a particular type of diet, I will try to make as nice a meal as I can for them. But I won’t seek out this type of “challenge” intentionally.
Oh it was never something I sought out. To purposely invite people for the challenge of cooking for them reduces the intended guests to a task list and ignores their humanity…its bordering on a weird level of prejudice.
My guests were on the guest list because they were friends whom we wanted at our table.
The cooking for them was then borne of the desire to have them feel welcome in my home because I wont make a place for someone at my table then hand them a bowl of hummus and some carrots.
I celebrate all of those at my table…so whether it’s a dietary requirement (religious, cultural, or medical) or just making a traditional dish for a homesick friend who doesnt cook, I will do whatever I need to do to make each guest feels special and welcome.
Yes. I personally hate waste of any kind, and try hard to avoid it and leave a lighter footstep on the planet, if you will. Food in my house rarely gets thrown out - it is repurposed and upcycled and tossed into soups and smoothies etc until it’s gone. When we entertain, I often put all of my myself into serving something nice, only to have kids who have different “rules” in their homes have 3 bites of something, and then leave the vast remainder of their serving on their plates for me to throw away while they run off to some other part of the house to play/talk with their peers. This makes me super sad and frustrated. So much waste. Also, the foods typically aren’t that challenging for the kids. The kids are just impatient to get the food part over with and apparently they leave a ton of food on their plates at home without any repercussions.
