It's only rock and roll

OK, previous post was nice, clean, safe; so here’s one for all of you other rumor mongering, must know people.
Once upon a time there was this chef who had a nice gig going as exec at a Top 50, (probably in its day, a Top 10) restaurant in Baltimore. They quit, come back, quit again, come back and then finally quit for good. Well it turns out chef had a very nasty coke and booze problem while there.

They leave, dry up, work at a bar in the county and then return to the city, in an exec position to a venue needing help. Guess what? Their food and service is terrible. It is getting panned in the local blogs. There is no Top 50 rating, staff is disgruntled.

Reminds me of those stories of those rock and roll artists who had some great songs and hits while they were high. They dry up and their music sucks.

Don’t get me wrong, I do admire this chef’s strength to get dry and stay dry, now for over a year, almost two. I am very proud of them.

It’s just a shame their food sucks now.

TV Chef comes to Baltimore

OK, everyone has seen all of the building going on, waterfront properties just popping up everywhere, starting a $1mill+. Well it seems that one such waterfront property, on the Inner Harbor, when completed with have a restaurant from a very famous TV chef there. No, not one of the Iron Chefs America, but someone else, very well known.

Skip week

Boy, I skip a week of postings, and I get e-mails asking me where my weekly posting is.
Sorryyyyyyyyyyy…………..I picked up a couple of extra shifts and was just too tired to write, my apologies.
BUT, here I am so since I missed a week, how about two this week?

Location, Location, Location...Nope, you need a good owner also

Mis-management can kill a venue no matter who the chef is.
Case in point: prime Canton location, beautiful building, great visibility, very good chef, venue is profitable.
Now, owner starts making money and enjoys life. It seems he had a penchant for gambling in Atlantic City, has interest in property there, has interest in other restaurants in the area, enjoys being a porn producer on the side and enjoys his vices too much.
Word has it he just want to keep this Canton venue open so that him and his buddies can have an after hours place to party.Also, the chef who opened the venue leaves because of him, his replacement leaves, all the help leaves, vendors are not being paid, bar is only 1/3 stocked, and food is a joke now. So, tell me, he is he even open now?

Death Watch - Part Two

hmmmm, the plot thickens. It seems the executive chef at the restaurant mentioned below will be turning their toque, effective as of March 1st. Is this a good thing or a bad thing? Rats leaving the ship before it sinks or ship getting rid of driftwood?