Alton Brown

I'm not going to say a whole lot, but Alton Brown is just plain awesome! I know so many people out there have been saying this, and you know, I wasn't gonna say this at first, but I figure, why not--a little bit here and there shouldn't hurt, right?

But I mean, the guy has personalities. *Good Eats* is a really fun show to watch. The latest I'd just watched this evening is my recorded Popcorn episodes.

I didn't know I can pop the corn in a stainless steel bowl.

1 large stainless steel bowl

foil

Salt

3 tablespoons of peanut oil

Shake well over a stove top

Good Sauce

Ingredients for a great sauce:

Fresh gingers (whole)
Fresh garlics (peeled)
Plum wine
Oyster sauce
Kikoman say sauce
Sugar

Blend whole gingers and peeled garlic cloves in blender then mix with the rest of ingredients. Good for all stir fries, fried rice and noodles.

I love summer. There are tons of reasons to love this lovely, sweaty seasons from bright blue sky to summery dresses, from sandals to outdoor cook-out smelling those charcoal grills. Yet, another reason to love summer is Cherries.

Yes, yes, yes, I'm talking about Cherries--rainier cherries, bing cherries and whatever cherries available in June, July and August. Love them, eat them everyday, many times a day. Comparing with other kind of fruits, cherries are quite pricy fruits. Here in Indianapolis, cherries are pretty much available almost all year round, but peak during this time of the year. During unpeak times, markets sell cherries, regular cherries, for about 6 bucks a pound. Rainier cherries are more expensive (they're also sweeter and juicier overall.) Personally I op for Bing cherries. Comparing with Rainier, Bings are less sweet with a hint of sour. Bings are deap red in color just like blood and satuated with tons of vitamin benefits and fibers. Anyhow, during this peak time, Bings are available for 2 bucks or so per pound. Today, I've bought them for $1.79 per pound, which is dirt cheap for cherries. Another reason to love this fruit, they are surprisingly fulfilling as far as those who love sweets. They actually help easing that 'urge' for ice cream (FYI: no fruits ever done this to me before. Top the ice cream? Seems almost impossible.) Love cherries since living in Thailand. My parents bought them from Australia if I get this right and I remember how much I loved them then. Cherries are rare in Thailand and I don't think we can grow them. They are mostly imported and sold very expensively.

See now, besides all of those reasons out there, what not to love about summer?

Berries

I love berries.

Strawberry, Blackberry, Blueberry and Raspberry--I love them all. But I am a bias person. I can't love them all equally. There has gotta be the one, the only one I like most (just like men, lol) and that comes down to Raspberries. I'm so in love with them. It's like talking about 'the one.' Raspberries are great inside out--they are a good tasting fruit as well as good looking. Look at them, they are so cute!

Now, I don't know why I'm blogging about fruits and how cool it looks. I must be desperate. Anyway, yesterday was my first day I've notice the spelling of Raspberry. For all you cool, best spelling bees (and pronoucing bees if any) people, I didn't notice there is an P between S and B in the whole word of Ras-P-berry. Maybe when natives pronouce Raspberry, they go, "ras-pher-ber-ry." There must be an upper lip hitting lower lip somewhere to include P in the word. As of me, as far as I know, it has always been pronouced, "ras-ber-ry" with no P. Surprise!!!!

No Topic

I've never felt a week just flew by this fast until this past week. No it's not like I have been overly enjoying the week (something very dreaming and cheesy, er.... not really my thing,) but seriously this past week was pretty short and here I am--Friday all over again (and not complaining.) This past weekdays, I haven't done much really--work then home then work again. Besides, some times between those two, I've managed to learn making some new Thai dessert (okay folks, until now, is it "dessert" or "desert"? Which one is sandy lands, which one is sweets?) Anyhow, I've come to learn, I'm just not good at it--I mean, literally. I can make eatable main dishes, even some decent appertizers--Thai, American, Chinese or even Japanese. But when it comes down to anything with sugar, something that requires baking and flours (say, cookies, cakes, bread,) it's just not happening to me.

Last time I checked, I thought I was making dinner rolls. Turning out, they look like biscuits, and worse, they taste just like ones.

And I'm drooling once again

I'd have to disagree with those who say 'we don't live to eat, but we eat to live,' translating into we shall eat in moderation. We eat for our body to generate enough energy to function and blah blah blah blah.

I enjoy eating you know (and yes, you probably already know that long time ago, if you know me well.) I love trying a new restaurants, trying the same kind of my favorite dish from different places, I also enjoy cooking (since there isn't a whole lot of option in the US anyway.) Over the years, I have considered becoming a part-time vegan--maybe still drink milk and eating eggs, but no meats. What occurs to me is that since I remember, I've never ate any kind of meats besides basic chicken (strictly whites,) beef (strictly beef jerky and hamburger,) fish and shrimps. I don't eat their inside neither if you know what I mean--those are just plain gross. The rest of other animals, I just don't. There is no reason--it's just I never feel like it. I think over the past year, I feel I need to get on a part-time basis of quit eating meats. The reason goes to my allergy and my need to increase veggies and fruits consumption. I guess if I stop eating meats, maybe 10 days out of each month, that will leave me no choice but eating veggies and fruits more--hopefully. Plus I think I need to go easy from time to time. Speaking of becoming a part-time vegan. Take a look of that picture above. I love meatballs on sticks or skewers with spicy dipping sauce. I love them and I love when they are made off the street in Thailand--dry and dirty. I know, you guys must be rolling your eyes right now, but I don't have a high standard, but I am able to tolerate not-so-hygienic foods. It is an ability I was born with lol. The funny thing is that lots of fellow Americans I know just hate these asian meat balls for some reasons. They said they are gross--you don't know what's in there and what part of animal were ground into a ball. But heck, same goes to those sausage, bologna, salami, pepperoni. You don't know what's in there, but they taste pretty good.

The Restaurant Lesson

1) To never ever let the kitchen supplies like foods to run out and try to purchase them in the last minute--ever! You have to do the inventory everyday or every other day to make sure the kitchen is fully stocked.
2) To never ever take the money out of the cash register for some stupid reasons such as buying a pair of shoes. Those cash must go towards the restaurant first before generating to other personal areas.
3) To never ever give out free alcoholic drinks for some stupid reasons such as trying to show off you are cool. This will leave you will low to no profit at all at the end of the day. Liquors helps generating higher profits, but at the same time, they can push you to the other end.
4) To never ever rely on only words of mouth. Something we call media must be used.
5) To never ever be a lazy ass, especially if you are the one who runs the business. Not enough money, go work!!! Not enough money, cut back on luxurious employee cost and do it yourself.
6) To never ever let your customers sitting around waiting for their meals for a very long time, especially during lunch time. This is crucial. Most people have only 1 hour lunch break. If they have to wait for no longer than 20 minutes, they most likely will not return.

Quick Recap

Friday: December 22, 2006
It is funny how a little restaurant with a little kitchen with four people couldn't keep up with food flow when they weren't even that busy. This is something I call 'management failure.' I came into the restaurant as a guest, but someone has asked if I wanted to work. Well, hell no. I just sat back and relax. It ain't my business after all. (I'd have helped, but the way I looked at it was that they could have speed up, but people in there were so lazy. They moved too slow. As a result, they couldn't get craps done. Meaning, they couldn't keep up with the speed. Meaning, they were screwed, and I wasn't about to clean up those mess, sorry.)

Sam and John fought again tonight about some stupid craps. I told Sam that he'd be better off without his little brother. When someone doesn't have a heart unto doing something, it will never work. If people feel obligated to do something for you, it'd be better not having them do it at all.
Saturday: December 23, 2006
I hurried back home to pack up some stuff. I was 3 hours late from our little x-mas getaway. It seemed that everybody around me felt pretty festive this evening. Everybody but me.
Sunday: December 24, 2006
Had little x-mas get together this evening with Dan's family. Dan's mom must have been one of the most easy going person in the world. We ate, went to church, ate again and then did our x-mas gift stuff. This year has marked my first with x-mas stocking bought by Dan's mom with a letter P on it.
Today: Merry X-Mas
On the way back to Indy from South Bend, I finally managed to grab a bite at this Chinese place (well...didn't expect it to be open today at all..yippieeeeeee) Ar.....finally some Asian foods are back in my tummy again after going on a few days without it.

One Fine Cognac

This bottle of "Chambord" is what makes my newly found favorite Flirtini tastes so damn good.

Tonight, I got a chance to taste this real deal straight up without any mixture and that's when I realize this shit is great both by itself and with mixed drinks. There is no added chemicals or preservative. They do a good job with fresh ingredients like black rasberries, vanilla, honey and other herbs. The bottle looks extravaganza like you can see it on the left, the taste is so damn smooth and yes, it is considered a well drink, which is one of the most expensive liquors available. It's worth it.

I'm not a big fan of straight up shots, but I have to give it to Chambord. It tastes that good that I can see myself owning one. Now I talk like an alcoholic.

Great New Found Drink!

FLIRTINI people. It's called "Flirtini."

I discovered this drink last weekend, accidentally, by stealing a zip (well actually, the whole glass) from a friend. As much as I only like plain drink (that the only purpose is to get you drunk, ) I have to surrender to this flavourful martini (FYI: Hate the concept of martini in general. I don't like being prissy drinker. As beautiful as martini glass looks, it is incapable to hold a lot of liquid in there.)

Cointreau 1 oz.

Champagne Top with

(Piper Heidsieck)

Vodka 3/4 oz.

Pineapple Juice 2 oz.

Cranberry Juice (optional)

Shake all ingredients except champagne in a cocktail shaker with ice. Strain into a martini glass with two ice cubes (optional) Top up with champagne.

Good Side of Martini:

1) Taste like pure juice (since alcohol content isn't that high compared to other hardcore drinks)

2) Make you pretty (if you are slightly pretty then this will maximize that.)

3) Make you feel a little more sophisticated (since the glass and the color are all up high and usually martini costs more than a beer for an obvious reason.)

4) Creat talk between you and the bartender (only if he is hot!)

Bad Side of Martini:

1) Damn expensive (look at alcohol content you get out of those $8!)

2) Damn expensive (look at how many of those you have gotta drink to get drunk!)

3) Make you feel like a prissy little sorority girl (I consider this 'bad.')

4) Hard to find (probably can't get it at a sport bar!)

Expenses in Business

Lessons from the restaurant today:

1) Every little expenses can add up if you aren't careful. They will eventually all pile up. Before
you know it, your bank account can be very minimal.
2) Bookkeeping is the key--and you have to be consistant. Do not wait and wait and wait till you
are 3 months late.
3) You really want someone, at least one, you can trust to be in the restaurant at all time.
4) Cost control is everything. Food cost shouldn't exceed 30% of the revenue.

Sadly, the restaurant I work part-time will close down its full-service bar at the end of the year. As alcoholic as it sounds, I've always liked to have liqours and alcohols sold in the restaurant. I feel that this helps raising profits--owner gets to make more money, waitresses get more tips and whatsoever. Anyway, the owner has just sold his liquor license and yes, it makes me pretty disappointed to see it get away. The thing with a Thai restaurant is that: without a bar, the place just simply looks like any other plain Thai place with no ambience. With a bar, there is live music, there are always people hanging out--the plain Thai joint is just too boring, to me.

When Turkey doesn't Taste like Turkey

So back from the road to Thanksgiving! Alive and 5 more pounds.

I will make it quick. I'm not a very big Thanksgiving foods fan, but since I would be eating free, didn't have to cook and wasn't obligated to wash dishes, I had no right to complain. During the line up, I was trying to contemplate what I was gonna eat (for those who don't really know, I am only fond with mashed potatoes.) The host insisted that I must eat their Turkey. They said I'd like it since there were two kinds--smoked and regular (what they didn't know was how much I dislike Turkey.) But since I didn't have much to say (and another option was ducks!!! Yuck!!!), I settled with a little piece of Turkey with LOTS of gravy on top of it to delete all the flavour from the big bird itself (what a shame!) Turned out, it was pretty successful. Turkey didn't taste like Turkey at all with all the sea of gravy, mixed with mashed potatoes and stuffing. Everyone was happy. I looked at a person right next to me, oh...there was this season rice going on. Damn! that looked good, so I made my next move. I scooped those rice, and ate them. All I could say was: this crap was one of the nasiest things I've ever had in my life. People around catched my reaction you know. Conversation went like this:

My tought: "What the fuck is this shit?" (with strong facial expression)
Other: "What's wrong?"
Me: " Er....nothing. But what is this?" (while trying to swallow those rice and pointed)
Other: "Rice Pilaf."
Me: " I know, but what kind of spices you put in it?"
Other: " Oh..just pepper and salt."
Me: "Are you sure? I'm sure I taste something else too."
Other: "What? What do you mean?"
Me: "I don't know..that's why I ask you. It definitely doesn't taste like salt and peper."
Me: "It has this smell and grease and....................."
Other: "Oh those rice were stuff in the duck. It's from the duck."
Me: "............................................"

That damn duck! Jesus, that's why. That's why it tasted so disgusting. I hate duck and I just ate something that came straight from inside the damn duck!!!!! Are you all crazy? Man! That explains. You know several years ago, I've sworn not to touch anything 'duck' again in my life. I don't care how good of a chef you are, I just don't wanna mess with it. But yesterday, I was tricked into it and yes, ducks, they never fail to make me wanna puke--not once. Before this time, the last time I had a piece of duck was when I went to a famous chinese restaurant in Bangkok and my mom insisted me to try their famous Paking Ducks (you know, those roast ducks that you basically eat only their crispy skin with some ....well...something. Lots of people love it, but not me.) I've never ran to the bathroom that fast in my life. As you can guess, I puked my ass off and from that moment on, I know how much I hate it. Until yesterday people, until yesterday. This duck-taste stuff kills Turkey. It makes Turkey taste like something from heaven. That bad, you guys. That bad.

Road to the Thanksgiving

So my sister decides not to join me over at Dan's house for Thanksgiving. Apparently, I will be traveling alone to this little event to me, but big for most people around.

We will be leaving this late afternoon and pretty much will be hanging out until the big meal tomorrow. The thing about Thanksgiving and turkey is that: I've never like Turkey. Well sort of. Several years back, I was ok with turkey--it tastes just like chicken with lots of white meats. Until one of my friends pointed it out, "yeah...it kinda taste like chicken, but not exactly." Then I started to sense the differences between the two. Turkey gives me the "vibe" of a stronger chicken-smell. I can't explain it. Just like ducks. I've never like duck--not once. In duck's case, no one has pointed it out. Everybody I know love ducks. Some say, "maybe you haven't had a good ducks yet." Oh believe me, I have given ducks so many trails. From the street stalls to home cooks, from high-ended restaurants to those who only specialize in making good ducks, nah....I still hate it. Ducks taste strange as well as turkey. So now my road to Thanksgiving, I heard that someone will make Turkey and ducks, damn me. I will have to start praying for the next available meat--ham...maybe.

If I will ever held my own Thanksgiving dinner, sorry folks, I will probably skip turkey. And that my Thanksgiving will be strange as hell.

Fun Nights of Restauranteurs

Many restaurants and bar owners have told me to think about the concept of watching at other people having fun while you are working before jumping into the restaurant industry. They suggest me asking myself these two questions: Are you willing to work while other are out there having a good time? Or would you rather having a good time and not working?

If you fall into the second one, then stop your thought about being in restaurant business ASAP. That ain't happening. You will be working on weekends and holidays when your friends are off work. You will be working long hours when other are hanging out, relaxing. Yes, you will have those fun times too, but it will fall into 'slow' days..like Monday and Tuesday when nobody wanna hang out cuz they have gotta work. Basically, you will either hang with those who are in the same business or those who are unemployed.

So tonight was a party night for all of those restauranteurs I know. Many of my friends have asked me if I am really serious about being in this industry. My answer right now is yes, pretty much. I've never felt more alive and this happy for years. Maybe I have found another thing in life I enjoy aside from photography. Yah...I guess....for now. Soon I will be a part of this soon-will-open new/hip restaurant and bar in the northside and we will see what happen. I can see this is actually happening and getting more interesting.

Still in Business

So I've finally (and successfully) got the guy to add "Chiang Mai curry noodle soup" (Kao-Soy)into his restaurant menu. I am so proud. The thing is that this Kao Soy dish is so great and one of a few favorite of mine while living in Chiang Mai (record: I am not a big fan of northern cuisine. how sad.) I told him that this dish is already good itself with the right ingredient BUT you will have to make it good though. "Good" is a very broad word, so I made him one.

Lots of people I know have asked me in the past few weeks if I still work in a restaurant. The answer is yes, I still do (along with my daytime work,) and bet I am getting good at it. I actually wait tables for the first time in my life last Saturday due to employee shortage. It wasn't bad. As you all know, waitresses make a living off tips. So my take here is that: waiting table is like a customer services/ sales job. If you are nice, but no nothing about what you are selling, that won't take you very far. Even though some customers feel that they are 'kinda' obligated to pay at least 15% tips, but hell, they can do better than that. I arrive at the restaurant at 6pm and work till 9:30pm, which is great--I wanna be there during their busiest hours anyway. There are 4 waitresses total and they normally do 'pool tips' when they put all their tips together and later on equally splitted. Since I was new, nobody wanna do so-called 'pool' tips out of the sudden. They expected me to suck so bad (which really, that was what I expected as well at the time.) So they agreed to own their own table and received tips only off their tables. Well that was fine to me. I also agreed to wait not-so-many table that night since I didnt really know what I was doing yet. I didnt wanna overwhelm myself...basically.

Turning out, I wait probably third less than other three that work there. But that gave me a BIG chance to care for customers I have. Since I have enough time to run around and socialize, I could serve them better. I got to spend quality time explaining/ suggesting/ asking those customer, which leaded to bigger tips. The funny thing is that: most of my customer wanted to open bottles if wine, which boosted the sale. They were so loyal and so easy to be convinced. I remember counting my tab later on and I am sure making so much money than those who waited so many more tables than me. I am not doing this for money at all, but after seeing how much I can pull during those three hours, hell, I am here for money,hahaha. Today, I stopped by the restaurant for food. I saw the same waitresses and they asked me if I'd work this weekend. I said maybe. Now they want the split tips. Do you remember what I've said earlier? Yah...these are the same people who DIDN'T wanna split tips with me. The same exact one.

Is the Business-Minded Required?

Okay...I'm really into restaurant business at this point. Someone once said to me that this kind of industry is basically a 'high risk, high return' kind of thing and that requires long hours, especially during the first year. Am I gonna be able to put up with it? The first restaurant I worked for was actually the better one in term of food and their authenticity. But co-workers and their system suck so bad. I am always the kind of person that working environment is very very important to me and that if I'm not happy (even if the place is the hippiest one in town) I have gotta say goodbye. That's why I left. The second restaurant offers a kind of Thai food that has been infused to suit American customers. I'm not saying it's bad, but for Thais, this place might not remind them of home. The restaurant also has an extensive collection of liquors and people are so friendly, funny and easy to get along with. I am happy, so I stay.

Since there is a bar section, I've always loved to hang out in there when getting a chance. I am staying for the sake of happiness and get to know how the place is operated. One thing I have learned so far: you really need to have at least one employee you can trust. Everything is business and costs money.

PS: Watching Laguna Beach while writing this, what a stupid show!

Quitter or no Quitter?--PART 1

On Friday, I've decided it was the last day to work part-time at the Thai restaurant on the south side of Indianapolis (and will start at another one.) As much as I hate the idea of being a quitter, I just cannot stand an attitude of those Thais I worked with. Now the reason I said 'Thais' is because there are some other nationalities in there as well, but they are not the 'problem.' See the thing is: I've made it clear on my first day that I've already have my full-time job going on and that the two reasons I wanted to do are because: 1) To help a friend out. 2) To get some experiences in the kitchen. Now, here are some problems: (which I take it as lessons to not make them happen when I own a restaurant, if ever.)
1) I am new. So if you decide that walking me around, introducing me to where is where, and fully training me are not important, then what do you expect? My first day: here I asked:

ME: "So do you wanna show me around so I know what I am supposed to do?"
OTHERS: "Oh! that won't be necessary. You will be learning by doing?"
ME: "But I don't wanna have to ask someone when you guys are busy?"
OTHERS: "Oh! that's okay to ask. You don't need to be trained. We can explain later."
ME: "Are you sure? What about the appertizers? Aren't you supposed to show me how to?"
OTHERS: "I will show you when there is an order."

Two days later, I was still learning by doing on my own, but only God knows, how many fish cake I am supposed to make per order. My job there was supposed to be an appertizer lady, but hell, nobody trained me so let me guess, 5?

OTHERS: "Hey! this is not enough? Who tell you 5?"
ME: "Er...nobody"
OTHERS: "Why didn't you ask?"
ME: "I did, but everybody is busy, so nobody said anything to me."
OTHERS: "Why din't you keep asking?"
ME: "I did, but they keep telling me to ask others, and everybody does the same?"
OTHERS: "Can't you even guess? Five are too little. It's supposed to be six. Gosh!"
ME: "I am not a creator of the menu, remember?"

Now you imgine, there are total of 15 appetizers on the menue and every time a customer orders one of those, here we go again. I was there for 5 hours that evening, and I'm telling you, I just can't wait to get back to the newspaper. The following day my boss (who knows about my secret operation after work) has asked me if I wanted to discuss a story idea about 'a day in life in a restaurant' with our columnist. I told him I wanted to think about it. Yes, I want to. BUT I can see myself being murdered a few days after the column is published.

LESSON LEARNED: Organization is a key. Bitchy (and retarded) Thai employeee (and owner) deserve to be deployed to a war zone. Okay...Part 2 will follow.

DIL Thai Restaurant # 2

Lesson learned today:
1) "Skinny chef can't never be trusted" just doesn't apply to Thai chef.
2) When you are Thai and you are young, don't even try to argue with the olders (who are supposed to be more experienced and, of course, Thai) even though you're right. They will NEVER EVER admit they are wrong.
3) The one who cares about portion conscious is the 'owner.' The rest, they just don't seem to care.
4) Experienced Thai chefs in the US deserve to get paid more for their skills and specialty. For whatever reasons, I feel that McDonald's workers even get paid more. This is ashame.

Questions:
1) Why are Thai chefs paid like shit (think $1800 per month with 6 days work a week from 11 am to 9pm) even though they contribute so much to the restaurant? (I secretly believe that there are 3 reasons for this: ONE: restaurants cannot afford to pay them due to financial difficulty. TWO: Some chefs work without work permit. Some Thai res owners seem to enjoy taking advantage of their hardship. THREE: Because of the second reason, this makes no-work-permit chef struggle to find a job they wish they can do better or move on to the next best thing that may be available.) To make a great Thai dish requires skills (unlike making ham/cheese sandwich.) I believe if Thai chefs (who, of course, hold a green card, work permit, or whatever) improve their English just a little, their experience and skills will be able to attract other restaurant businesses with a higher pay.
2) So when people get paid very little, work 6 days per week all day long (say, 12 hours,) why can't you just cut them some slacks by giving those employee a little break (say 30 minutes at least.) The restaurant I work for (fun) gives no break. Now look at these over-60-year-0ld chefs around me, they don't get a break. Aren't you supposed to give them some times. 12 hours??? That's cruel.

Man...thank God I only work for fun to gain some experiences and work whenever I wish and as long as I wish. I've learned so much already!!!

A Day in Life in a Thai Restaurant # 1

So like I've said in the previous blog, I will find time to work in a Thai restaurant in Indy to gain some experiences and most importantly, to help me make decision if this industry will be right for me as far as owning one. Throughout my life, I am known for jumping from one thing to another. My interest changes like once every 2 weeks, and that I do not want that to be the case of owning a restaurant just to serve my temporary need. So here I am. I finally found just the right restaurant for me--good food, good ambience, and good location as far as business goes. I insisted with the owner that I didn't wish to wait tables (it's just not my thing dealing with customers in general...not right now.) I want kitchen. I love to cook.

Ended up today, I worked of a total 11 hours straight--here we are talking about 11 hours with no break (of course, they will pay me.) Very long hours are what experienced restaurant owners have told me in the past. When you work in a restaurant, not part-time, it will be long hours. Imagine you own one--unless you have pretty thick financial resources that you can just hire just about everybody to work in each position. After all, all Thai joints in Indy are family owned and operated. There are mom, dad, kids, sisters, brothers...something like that in the restaurant to cut the cost of employees if you ever want to hire one or ones.

WHAT I HAVE LEARNED TODAY:
1) I am able to make like 300 spring rolls in a few hours.
2) Health Dept visits the restaurant once every 2 or 3 months.
3) Wok and gas stove make food taste better.
4) Creativity is a must when it comes down to creating satisfying side dish.
5) It is a great idea to hire a head chef who knows how to make great Thai foods. Owner can cook themselve to save some money, but it will be damn busy with all other things to think about (if the owner can cook.)
6) Should hire hispanic (preferably mexicans) to help out in the kitchen. They are so great!
7) Employees should be strictly reminded to wash their hands regularly.

Restaurant Business--Is it as hard as it sound?

A lot of people want to open a restaurant, but like writing a book. Everyone wants to write a book, but it is not for everyone. Am I right? Opening a restaurant has been one of the debates I have with a friend for a long time ago--to be exact, opening a Thai restaurant in the US. The location and how the hell we are supposed to make it happens, only God knows.

One of my inspirations comes directly from a BSU friend, Ole, who 5-6 years ago would be the last person on earth I would have expected to own a restaurant. He never cooked and back when we were in college, he never expressed himself, not even once, he wanted to open a restaurant. Ole's roommate acted as his personal chef when they lived in an on-campus apartment. A little after graduating, Ole worked in a high-ended/ high paying job on the west coast. As far as I know, his career is a time-comsuming on and that left Ole with a lot of money, but a little time to spend. A few years later, Ole called me to let me know that he had bought a Thai restaurant in Florida, and that he would start right away. There have been a lot of phone conversation between him and I, but to make it short, two years, two Floridian houses, one house in Thailand later, Ole is ready to retire and go back to Thailand.

It is not exactly about money that inspires me, but more of a CAN-DO attitude Ole has had along the way of running a restaurant and his ability to get along with pretty much anybody. Before the restaurant even opened, he had no food business experience and so on, but with the right mentality, he made it, and made it great. I called Ole last night, and sadly, he decided to sell his restaurant away due to his family emergency and that after training the new owner, he will fly back to Thailand--for good. The reason I mention Ole here has nothing to do really with restaurant business, but has so much to do with, again, his CAN-DO mentality and his dedication I admire. My personal reason of owning the restaurant some day is to feed my need in life. To be exact, I really do not want to pass it by then look back, and regret that I have never made it happen. I guess I'd rather fell, but have done it, so that regret will not be an issue in the future.

However, I wanna be smart about it. Running a restaurant is like taking a responsibility of everything you can imagine of. I might as well should try to work in a restaurant to see what's like before jumping the boat. Who knows.