Sometimes I just want to smack certain people across the head, and this latest idiocy involving NY's Pearl Oyster Bar's Rebecca Charles and her former sous chef Ed McFarland and "intellectual property"--a.k.a. the menu--has my palm craving a good impact tingle. Someone so foolish as to sue over place settings and Caesar dressing is plain annoying, but even more foolish is the fact McFarland considered copying his ex-boss like that. He has some nerve. But still, I think every restaurant owner should be wary of employees replicating their methods.

F*** him, too.

Um, Mr. Man, swearing is part of every industry. In every profession profanity is prominent, whether it be muttered under one's breath or said out right. The latter does nothing for either party--the instigator and the recipient--and in fact it could worsen any given situation. In such a heated (so to speak) environment as a kitchen, I find it especially crucial to keep one's temper. And people like Gordon Ramsay, whose gotten a lot of recent press for filial negligence and profanity, who throw around four-letter words like prepositions really in effect get less respect than those who prefer to handle a situation maturely. In Ruhlman's Soul of a Chef Thomas Keller admitted to having quite a temper in the French Laundry's earlier days, and later came to realize it got him nowhere. It just made both parties angrier. He has come to control his rage and keep it in check, and the restaurant runs much more smoothly. Still, Ramsay is sticking to his belief that profanity is "essential" in this industry.

Estupido.

I'm not so sure I'm keen on working with someone who could make Gordon Ramsay cry. I mean, that's scary. But Brit chef Marco Pierre White's done it before, and apparently Ramsay isn't the only one Chef White has been alienating--the volatile chef's Spanish-born wife, Mati, has filed for divorce (though something tells me it's more that they're too similar rather than too different). In agreement with Top Chef host and Craft-sman Tom Colicchio, I say that people who yell tyrannically at their employees don't deserve to be in a position of management. Or for that matter, in a workplace at all. If you're so inclined, read the extensive report on White's third failed marriage.


Although I am all too glad we lack that sort of un-professionalism in island kitchens, another thing we lack is gastronomically exciting events, like the Food & Wine Classic in Aspen, Colorado. In Hawaii we hear about the same chefs over and over, and really, despite the unrivaled talent some of them may possess, their names can become stale over time. I want to see Thomas Keller and Mario Batali and Jean-Georges Vongerichten! The 5,000 attendants at this year's Classic got to...someday I hope to be one of those numbers.

Good Grief.

*NOTE: This blogpost originally appeared June 6, 2007 on kccfoodie.typepad.com

$22 for a Cornish game hen? $26 for seared 'ahi salad? This is what I have been subjected to in my ongoing search for accessible creative cuisine here on 'Oahu. What we have so far is a sprinkling of places like Grand Cafe and Nico's that certainly offer a relief for our wallets, but hardly much else is out there. Fine-dining is easily found, despite the lack of excellence in most of it. I don't mind the occasional hamburger steak, but more often I crave the simple but creatively concocted kind of food available in the rest of America. Where can you find a cute little place for good espresso and a flaky pain au chocolat in the morning? How about a croque monsieur or roasted eggplant panino at lunch? Or a delicious stump of baked goat cheese atop fresh locally grown lettuces for less than $10? Or bold but beautifully crafted works of pastry, like ones found at SF's Citizen Cake? Granted, kudos go out to Stage and Cassis for offering something refreshingly new, but despite that the culinary scene remains nearly stagnant. And I think part of the problem is locals are afraid of change. It's the Asian mentality of "Why change what's already good?", and we've got ourselves in a bloody rut, and I'm sure I'm not the only one sick of it. How do we know we can't make what we have BETTER? Come on, people.