Air Blog...
Tue/March/2007 11:32 PM Filed in: Career
So here I am, shall I call this "air blogging"?? I'm
writing you from 37, 505 feet in the air on Jet Blue
flight 811...wow..gotta love a lap top (especially my
Mac Book Pro...yes, I'm an Apple fanatic). Anyways,
back on track...
We're headed out for a quick 5 days in Miami, our second home. Somewhat true, my wife and her Mom have had a great getaway (condo) in Miami for many years now, and it provides a great way to break away, get some great Cuban food and some sun... not so shabby. I'll be blogging a bit down there, but I'll be posting these all when return, so expect a flurry of emails. While speaking on that, how is that service? As you subscribe to cheflifeonline.com, I pay a small fee to have that automated follow up. It gives you my posts within about an hour, and as well, you can hear any podcasts I've posted through my site. I do spend a bit of time and money on this hobby, so if you get the chance, visit one of my sponsors and buy something, will ya!? ( I think to date, I've earned like $5 or something from Amazon, not exactly the payout i need, but oh well). Although, if I can direct you to any Apple products, I'd probably make a bit more if you bought a $2,000 laptop... you WERE in the market for one, right?
Seriously though, if you're reading and want to let me know (worth more than you know), send me an email and speak up! Just to say hello, whatever... as podcasters/bloggers, we really just thrive on knowing that someone somewhere is reading/listening.
Back to Miami.. we tend to have our spots to go.. our favorite and most visited place is a restaurant called "Little Havana" in North Miami. They have several locations, and we used to visit the manager Alex, who was amazing. Unfortunately, he is no longer there, and I have not heard yet what happened to him. I know he worked his a@* off, and I'm thinking something didn't work out between him and the owner. That's one disadvantage of working for a private restaurant, you don't have the protection of the corportate "veil" and "procedures". I'll see what I can find out down there about his disappearance (more on that on a future post). But in closing about Alex.. without any corporate training ( to the best of my knowledge ) he embodied all we try to train in the corporate setting (I'm with McCormick 7 Schmick's currently). He has a very hands on approach, running both front and back of house. He is very aware when working the floor how to be able to recognize important guests, while maintaining his awareness on the rest of the floor. He is able to make suggestions regarding food and drink, knowing the product so well from working a few days a week in the kitchen. He would detail to me how many pounds of meat he was going through a week, how the prices are, and what numbers he's doing in the front of house. He ran that place like it was his own. I wonder if he got in some kind of conflict with the owner. From what I know of him, he is somewhat of an absentee owner, although not completely unaware of his restaurants. He has an internet connected security system, so he can monitor his places. I LIKE THAT IDEA. Did you say , privacy?? Not in my restaurant, if I'm paying the bills, and i'm the one holding the bag if it fails, TOUGH DARTS! (too bad, get it??) I'll update you if I find Alex... he's a great guy, and a hell of a manager.
Other than Little Havana, we generally spend time eating in smaller places, andmaybe we'll do one "fancy" dinner out at an expensive restaurant. Sometimes South Beach, which, while very trendy, definitely gives you the "you're lucky to be here" kind of attitude, and the "here's two ounces of food, in a huge bowl/plate, and you're lucky to pay $29.00 for that". I'm okay with that sometimes, but there is a happy medium, good food, with a decent portion size, for not too much money. That's the basic idea of my next restaurant concept. Rocket science? NO, but it's amazing how many places DON'T get that idea. People generally want to get their money's worth (no matter the price) and they want to have well prepared food. Yes, you're thinking, " this guy's a Chef? What kinda basic nonsense writing is this?". I understand your thought, but I'm just saying, people can pontificate on that restaurant concept, but many, many do not execute it and stay true to that idea. (see my post on financials of a restaurant).
So, you probably never see me write so much, that's normally because I don't have so much time on my hands! But.. this is satisfying!! I really hope you're reading, and enjoying. Satisfy my curiosity, shoot me a "we're out here!!" email and I'll keep it up! Also, check for more podcasting...I've severely podfaded and brought my "podcasting for dummies" book to keep me company on the trip. It's not that I need that of course, podfading is nothing more than my lack of scheduling and dedication to the craft. Harsh on myself? yes, but that's just me. I do kinda jump around, and get involved in many projects, I need to make sure to finish them. ((my new years resolution!)). But really, the book will be a great resource to fill in knowledge and get me refocused on my hobby that I enjow so much. You're not a subscriber?? Well, you can get some episodes on www.cheflifeonline.com. Easiest way to get me?? You've heard of this little website called Apple.com? Or a little download (free) program called iTunes? HIGHLY RECCOMMEND!!
Once you've downloaded the itunes software, you open up and find on the left "Podcasts". Click there and you can go to the little search window, type in "cheflife" and you'll see my listing. Hit the "subscribe' butteon (again, free) and youi'll start downloading the latest episode. It will list all my other episodes, and you can click on "get" and more dowloads will start. You can listen in any order, but I do have a show in the beginning that talks about my background. PLEASE EXCUSE THE EARLY SHOWS... they're good content i think, but I've definitely come along with recording quality (hopefully you agree!)
Anyhoo, flight 811 is almost on the ground, 80 degrees and sunny...such hell. Don't hate me, I'll keep in touch, and bring back some sunshine!
We're headed out for a quick 5 days in Miami, our second home. Somewhat true, my wife and her Mom have had a great getaway (condo) in Miami for many years now, and it provides a great way to break away, get some great Cuban food and some sun... not so shabby. I'll be blogging a bit down there, but I'll be posting these all when return, so expect a flurry of emails. While speaking on that, how is that service? As you subscribe to cheflifeonline.com, I pay a small fee to have that automated follow up. It gives you my posts within about an hour, and as well, you can hear any podcasts I've posted through my site. I do spend a bit of time and money on this hobby, so if you get the chance, visit one of my sponsors and buy something, will ya!? ( I think to date, I've earned like $5 or something from Amazon, not exactly the payout i need, but oh well). Although, if I can direct you to any Apple products, I'd probably make a bit more if you bought a $2,000 laptop... you WERE in the market for one, right?
Seriously though, if you're reading and want to let me know (worth more than you know), send me an email and speak up! Just to say hello, whatever... as podcasters/bloggers, we really just thrive on knowing that someone somewhere is reading/listening.
Back to Miami.. we tend to have our spots to go.. our favorite and most visited place is a restaurant called "Little Havana" in North Miami. They have several locations, and we used to visit the manager Alex, who was amazing. Unfortunately, he is no longer there, and I have not heard yet what happened to him. I know he worked his a@* off, and I'm thinking something didn't work out between him and the owner. That's one disadvantage of working for a private restaurant, you don't have the protection of the corportate "veil" and "procedures". I'll see what I can find out down there about his disappearance (more on that on a future post). But in closing about Alex.. without any corporate training ( to the best of my knowledge ) he embodied all we try to train in the corporate setting (I'm with McCormick 7 Schmick's currently). He has a very hands on approach, running both front and back of house. He is very aware when working the floor how to be able to recognize important guests, while maintaining his awareness on the rest of the floor. He is able to make suggestions regarding food and drink, knowing the product so well from working a few days a week in the kitchen. He would detail to me how many pounds of meat he was going through a week, how the prices are, and what numbers he's doing in the front of house. He ran that place like it was his own. I wonder if he got in some kind of conflict with the owner. From what I know of him, he is somewhat of an absentee owner, although not completely unaware of his restaurants. He has an internet connected security system, so he can monitor his places. I LIKE THAT IDEA. Did you say , privacy?? Not in my restaurant, if I'm paying the bills, and i'm the one holding the bag if it fails, TOUGH DARTS! (too bad, get it??) I'll update you if I find Alex... he's a great guy, and a hell of a manager.
Other than Little Havana, we generally spend time eating in smaller places, andmaybe we'll do one "fancy" dinner out at an expensive restaurant. Sometimes South Beach, which, while very trendy, definitely gives you the "you're lucky to be here" kind of attitude, and the "here's two ounces of food, in a huge bowl/plate, and you're lucky to pay $29.00 for that". I'm okay with that sometimes, but there is a happy medium, good food, with a decent portion size, for not too much money. That's the basic idea of my next restaurant concept. Rocket science? NO, but it's amazing how many places DON'T get that idea. People generally want to get their money's worth (no matter the price) and they want to have well prepared food. Yes, you're thinking, " this guy's a Chef? What kinda basic nonsense writing is this?". I understand your thought, but I'm just saying, people can pontificate on that restaurant concept, but many, many do not execute it and stay true to that idea. (see my post on financials of a restaurant).
So, you probably never see me write so much, that's normally because I don't have so much time on my hands! But.. this is satisfying!! I really hope you're reading, and enjoying. Satisfy my curiosity, shoot me a "we're out here!!" email and I'll keep it up! Also, check for more podcasting...I've severely podfaded and brought my "podcasting for dummies" book to keep me company on the trip. It's not that I need that of course, podfading is nothing more than my lack of scheduling and dedication to the craft. Harsh on myself? yes, but that's just me. I do kinda jump around, and get involved in many projects, I need to make sure to finish them. ((my new years resolution!)). But really, the book will be a great resource to fill in knowledge and get me refocused on my hobby that I enjow so much. You're not a subscriber?? Well, you can get some episodes on www.cheflifeonline.com. Easiest way to get me?? You've heard of this little website called Apple.com? Or a little download (free) program called iTunes? HIGHLY RECCOMMEND!!
Once you've downloaded the itunes software, you open up and find on the left "Podcasts". Click there and you can go to the little search window, type in "cheflife" and you'll see my listing. Hit the "subscribe' butteon (again, free) and youi'll start downloading the latest episode. It will list all my other episodes, and you can click on "get" and more dowloads will start. You can listen in any order, but I do have a show in the beginning that talks about my background. PLEASE EXCUSE THE EARLY SHOWS... they're good content i think, but I've definitely come along with recording quality (hopefully you agree!)
Anyhoo, flight 811 is almost on the ground, 80 degrees and sunny...such hell. Don't hate me, I'll keep in touch, and bring back some sunshine!