It is gut wrenching! As a trained career chef of over 20 years I find myself in this group who have had to make sudden changes and now seek to continue along these new paths. Granted in my mid 40's I am enjoying a different pace of life, despite missing the kitchen buzz. Having run kitchens for 17 years I struggle to see how any food business can stay afloat these days. Granted the situation in the UK is different from the USA with Brexit adding complexity to staffing, but essentially we share the same issues.
Those of us in at a certain level in the industry have been saying for a couple of decades now that customers will one day have to actually pay what the dining experience is worth. Never did we realise this would be the way this shift would come about. Had we known I am certain our opinions and actions would have been different to try and preserve a culture that is changing too quickly for the majority to adapt to before its too late!
What is certain is that the way forward will be a departure from what we are used to.
I agree with commenter Bill, including wondering what the solution to the closure of restaurants is, if there even is a solution. Honestly, the pandemic upended everything. People stayed home and now they're no longer willing/able to go out. The last few "fine dining" experiences I had (in DC) were underwhelming and overpriced. I found myself thinking I could do better at home. The restaurant industry seems to be caught in a death spiral they can't pull out of.
1. I really appreciate your comments on what is going on in the restaurant business. We don't eat out often, and even less since the pandemic. I don't love the higher prices, but it's a call to make our dining out more meaningful to us and treasure those times when we do.
So the gap between the haves and have nots widens. "Fine dining" will become ever more expensive - available to the richest of the rich. Workers deserve a "living wage". The price of food - especially the really cool stuff - will continue to rise as the droughts starve the farmers of water. The whole concept is unsustainable. Except for those who have the resources for private chefs and personal dining on an elite level.
There was a time when middle class folks would save up and go out to the best place in town for special occasions. Well, now we have a tiny uber rich upper class and a very large lower class that can't afford to go out at all. The problem is obvious and it has little to do with the creativity of chefs.
Perhaps there will be a new business model. But it's hard to imagine what that will be. If Noma can't survive, who could?
I live in a Philadelphia suburb. My husband and I once again are taking the train into Philly to enjoy all of the incredible restaurants the city has to offer. The two of us and our oldest son,after getting inline at 4:30 in the afternoon, were able to score a Monday walk-in table to Her Supper Club last week. It was incredible and reasonably priced. It appears to me that the restaurant scene in Philadelphia is alive and well.
What I honestly miss most about LA is being able to eat Nancy Silverton’s food. Watched the video; so simple and I don’t know why I do t think or make Amatrice more often.
Let's show support for our local restaurants by patronizing them as much as possible and spreading the word about their delicious foods. By coming together, we can help keep our cherished bars, cafes, restaurants and dives alive and thriving.
Restaurants are more than just places to grab a bite to eat; they are often the center of our communities, providing a space for people to come together fostering a sense of community, and providing a platform for local culinary talent.
Support our local restaurants, they define the unique character of our cities and towns. By supporting them, we are not only helping to sustain local businesses but also preserving the rich cultural fabric of our neighborhoods and cities.
Show local restaurants some love. Plan a dinner outing, order takeout, or even simply leave a kind review. Every little bit helps and we can make a difference keeping treasured establishments a vibrant part of our communities.
Made a very good carbonara this week at home for lunch, sautéed the guanciale to crunchy perfection, fresh farm eggs, pecorino over rigatoni. Glass or two of Montepulciano di Abruzzo👌🏻
It is gut wrenching! As a trained career chef of over 20 years I find myself in this group who have had to make sudden changes and now seek to continue along these new paths. Granted in my mid 40's I am enjoying a different pace of life, despite missing the kitchen buzz. Having run kitchens for 17 years I struggle to see how any food business can stay afloat these days. Granted the situation in the UK is different from the USA with Brexit adding complexity to staffing, but essentially we share the same issues.
Those of us in at a certain level in the industry have been saying for a couple of decades now that customers will one day have to actually pay what the dining experience is worth. Never did we realise this would be the way this shift would come about. Had we known I am certain our opinions and actions would have been different to try and preserve a culture that is changing too quickly for the majority to adapt to before its too late!
What is certain is that the way forward will be a departure from what we are used to.
The Wolfgang Puck restaurant at the Bel Air Hotel is also closing soon.
I agree with commenter Bill, including wondering what the solution to the closure of restaurants is, if there even is a solution. Honestly, the pandemic upended everything. People stayed home and now they're no longer willing/able to go out. The last few "fine dining" experiences I had (in DC) were underwhelming and overpriced. I found myself thinking I could do better at home. The restaurant industry seems to be caught in a death spiral they can't pull out of.
Crunchy guanciale in Amatriciana forever! (and the mayor of Amatrice will be cross about those shallots :)
Two things....
1. I really appreciate your comments on what is going on in the restaurant business. We don't eat out often, and even less since the pandemic. I don't love the higher prices, but it's a call to make our dining out more meaningful to us and treasure those times when we do.
2. That video is terrific--thank you!
So the gap between the haves and have nots widens. "Fine dining" will become ever more expensive - available to the richest of the rich. Workers deserve a "living wage". The price of food - especially the really cool stuff - will continue to rise as the droughts starve the farmers of water. The whole concept is unsustainable. Except for those who have the resources for private chefs and personal dining on an elite level.
There was a time when middle class folks would save up and go out to the best place in town for special occasions. Well, now we have a tiny uber rich upper class and a very large lower class that can't afford to go out at all. The problem is obvious and it has little to do with the creativity of chefs.
Perhaps there will be a new business model. But it's hard to imagine what that will be. If Noma can't survive, who could?
Another super La Briffe
I live in a Philadelphia suburb. My husband and I once again are taking the train into Philly to enjoy all of the incredible restaurants the city has to offer. The two of us and our oldest son,after getting inline at 4:30 in the afternoon, were able to score a Monday walk-in table to Her Supper Club last week. It was incredible and reasonably priced. It appears to me that the restaurant scene in Philadelphia is alive and well.
What I honestly miss most about LA is being able to eat Nancy Silverton’s food. Watched the video; so simple and I don’t know why I do t think or make Amatrice more often.
Let's show support for our local restaurants by patronizing them as much as possible and spreading the word about their delicious foods. By coming together, we can help keep our cherished bars, cafes, restaurants and dives alive and thriving.
Restaurants are more than just places to grab a bite to eat; they are often the center of our communities, providing a space for people to come together fostering a sense of community, and providing a platform for local culinary talent.
Support our local restaurants, they define the unique character of our cities and towns. By supporting them, we are not only helping to sustain local businesses but also preserving the rich cultural fabric of our neighborhoods and cities.
Show local restaurants some love. Plan a dinner outing, order takeout, or even simply leave a kind review. Every little bit helps and we can make a difference keeping treasured establishments a vibrant part of our communities.
Shocking but I’m sure still delicious.
Made a very good carbonara this week at home for lunch, sautéed the guanciale to crunchy perfection, fresh farm eggs, pecorino over rigatoni. Glass or two of Montepulciano di Abruzzo👌🏻
Drooling over these menus! Thanks
The old restaurant American Restaurant model is broken. Hopefully a more durable real food will take its place.
Shallots in Amatriciana?! That must be a misprint.
Look at the video. At Roscioli, they use shallots.
Tropea onions are shallots….. sounds good.