Hi guys this is my first time blogging and hope you find some of the stuff interesting.  The idea of these blogs is related to food and how it impacts the social and economic landscape.  A little about myself is that I am a duel citizen of Canada and America.  I am a line cook at a restaurant and I like talking about what we take for granted in the art of cooking.

This is

Matty Matheson

 

an interesting guy but what I find fascinating about him is that he is one of the cooks that really understands his consumers and empathizes with them.  It has led him to much success as a restaurant owner of Parts and Labor and also as a celebrity with his shows  Keep It Canada and Dead Set On Life.  What really changed my mind about him just being a loud and unique individual was when I saw his interview with BUILD series below.

During the interview he talks about how people in the food industry use excessively complex terminology to describe their food making process.  A personal example is in cooking there is a term called  

Julienne: defined as or allumette, is a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks. Common items to be julienned are carrots for carrotsjulienne, celery for céléris remoulade or potatoes for JulienneFries.

Which basically you could explain much easier as cut into thin strips.  The vocabulary does nothing for the individual eating regardless of their knowledge of food.  The point of this vocabulary was to make things easier in the kitchen for the cooks to tell each other either on the fly or on a prep list short and sweet.  In the past 30 years cooking has gone from an art where professional chefs turned an upturned nose on the individual that does not know the terminology to the present focusing on creating a more inviting atmosphere to the industry.  Knowing your customer is the basis to a successful business and there is a reason the local diner has been always doing well.  It's the relationship and understanding that it has that makes it a success.  Good food with a decent meal and nice service is always going to be better than amazing food in an uncomfortable environment.