Cookaholics Bulletin Board

I work at one of the (some would say "the") top fine dining restaurants here. It's a tough and competitive market...we are a small town with big spending visitors about nine months of the year. Another one of our local chefs has opened and closed a number of restaurants over the years. Some have done well, others less so. My take is he's basically not that interested in working hard and doesn't keep up on quality control.

So, on the Today Show this morning, he's there promoting some of "his" recipes, one of which is a direct copy of something on our menu, albeit with a different sauce. My EC blew it off with the comment "imitation is the sincerest form of flattery." I'm not that kind. This guy is a jerk, who is simply good at self-promotion.

I mean, how many restaurants do you need to drive into the ground before people get that you are a really lousy chef and/or business person?

Sorry...had to rant.

Amy

Sounds exasperating. I know that restaurant people work very hard and to see this must have made your blood boil.

Life isn't fair though, that's just not one of the requirements that Mother Nature put into her original spec (and pure capitalism does not work all the time either). Sometimes it makes things easier for me when I stop to remember this.

Lynn

What an a******.

Clearly, at least one more.

Is he a professor of hospitality from Cornell?