Why do I put up with the long hours, the heat, the problems, all the of hassles that go into running a successful restaurant?
It’s really the simplest of answers. And it’s not the money.
I love making people smile with food. The look on their face when they take that first mouthful. That’s worth everything to me. After 18 years in the restaurant business, I have seen hundreds, probably thousands, of smiling faces, but that sensation never gets old. That’s why I continue to develop new plates every single week. I never want to get bored serving my food because I don’t want that feeling coming out on a plate to my valued customers. If I’m still inspired to cook, they are still inspired to eat my food.
There are rare moments when I do feel some discouragement and it often comes when customers want to change a dish. I have spent hours coming up the right combinations, and yet some feel compelled to alter it. I will most certainly make a change if someone has an allergy, that goes without saying. But when I assemble all the pieces of a dish, I have already spent the time and effort to put it together properly. I hope people understand that and don’t make changes when those changes most often put something on the plate that doesn’t belong there.
Unlike many other chefs and even professional athletes or musicians, I do my read my reviews. I may not agree with everything that is written but I wholeheartedly disagree with the professionals who say they don’t read their reviews or care what is written or said about them. I always read my reviews. They are valuable observations and opinions from an unbiased outsider and useful for determining what is going well or not so well with your restaurant.
I like to change my plates and my resources over the course of a year, especially to take advantage of seasonal highlights. One thing I’d love to see is that suppliers come to the realization that higher end restaurants have the desire to serve different and better products from time to time. Our demand is there but is has yet to be met. I want grants for greenhouses, for the growers, so we can have local produce year-round. Perhaps the City of Edmonton will hear us out on that matter sooner rather than later.
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