Jun 20, 2022·edited Jun 20, 2022Liked by Andrew Zimmern
Badia-bing, Badia-boom and so glad 'Go Fork Yourself' is BAAAAAACK... DYNO.!!! Taking things in order, Yes, you may be right, you're getting too mellow... my grandpa would say, "Patience is an overrated virtue".... followed by, "Regardless how mad you may be, never forget to be diplomatic"...
Thus, if the hotel can fine tune its housekeeping schedule down to the minute, then the hotel has the ability and to some extent an obligation, to inform you of WHEN housekeeping will be doing what you requested verses an interruption...?? You humbly request to "Come back in 5 minutes" so you can gather thing and head to the lobby... you're being 'reasonable' and they choose to ridge... shame on them....
I watched the premier of "Iron Chef: Quest for a Iron Legend", which I think was the best series on TV, so I'm super-pumped.!!! This segment Curtis Stone entered the conversation, and YES, he is under appreciated along with Jamie Oliver, both are multi-dimensional, exceptionally talented chefs. So whoever is questioning Stone's abilities, may like food or just eating, are not true and real foodie aficionados, they're great pretenders....
Then you 2 then brought-up "Yan Can Cook" ... I grew-up watching Martin, truly a wonderful show. I started cooking when I was 6 or 7, and I was a huge fan Chinese food, so he was my asian guru... yet when his series ended, I began watching his junior, Ming Tsai, who did a grand job picking-uo where Martin left off... I wish Masaharu Morimoto would of done a cooking series... is he scheduled to be on any segments, either as a judge, or perhaps in a competition.?? He is absolutely stellar as a master chef, stunning plating and bewildering techniques, he's maybe one the the best chefs on the planet.?!!
Now for your 'Salad Fiasco' of inconsistently... there are really 3 issues here. I hope I'm not being to critical.... yet 3 different, "same salads" is not right, so you are mellowing a little too much. First, with poorly trained staff, there should be a Kitchen manager who can check the consistency of the salad going-out, to assure all plates 'look' relatively consistent. With your vast knowledge of the industry, here was a teaching moment. Thusly, if you say nothing, the issue of inconsistency will never get corrected. criticizing brings it to the attention to the kitchen manager, which is the first step in making them better... that's what's important. I invited criticism, for that makes me and my cooking staff better as well... say nothing, nothing will change. AZ, you know how to be more than nice, kind, gracious, yet most importantly, diplomatic to the max if required. SOooo I don't think you would offer anyone if were were to make a comment.... and if they do, humbley explain that you're, "JUST TRYING TO MAKE THEM BETTER.!!"... If they're pissed about that effort, so be it... then you can tell them to "Go F-yourself.!!". Oh well, you tried....
Finally, the penalty of of 1000 pts. if the scheduled tidying-up request is cancelled late or refused, Then Molly chimes-in, "What if you don't have any points??".... I've traveled globally for my business many moons ago, yet she brings-up an interesting aspect... When you asked for housekeeping, technically you could of had it everyday if desired?? If you do request daily, knowing you're only penalized points not, you're not get charged $$$ for it. They're goal is to accommodate, which is part of what the hotel strive for... Thus, if you're room cost is $125 with housekeeping, AND without housekeeping it's $125, you & everyone is overpaying if housekeeping is utilized. To me, technically, it should be offered as, $125 w/ housekeeping, and $115 w/o housekeeping... ultimately you should pay $115 for 3-days, and $125 for the day you did get housekeeping...??? Well, perhaps if the world were spherical... OH, it is... I'm an intense detail guy... thus I cross my t's, dot my i's, dot my j's, and cross my f'.... my Dad & Grandpa were that guy too... When we did job interviews, the 1st question was "Are you detail oriented?"... of course they say "Yes or Very much so".... followed by "Give me an example?".... most would use to cliche "Yes, I dot my i's and cross my t's..." Followed by, "Is that it?"... guess what followed... "Well, this interview is over. Thank you for taking the time to come in, and you have a nice day"....
Hope you had a GAS @ the Aspen F&W Festival, and hopefully it didn't get 'gas' from all the delectable bites at arms length away... Take care Andrew, look forward to more of Molly & Me...
Yes! Bring it back! When the pandemic shutdown hit and my friends headed to their couches & Netflix, I started my multiple page house “to-fo” list. Molly I also have an older house she turns 100 this year. While I did not do the full restorations, it’s now my job to keep her happy & healthy! So as I busted thru my list for those 2 quarantine months I was either playing music or Podcasts.
That is when I happened upon Go Fork..not very timely for me but still a ton of fun! So I Binged thru episodes while toiling away…. You two are a great pair. Absolutely loved the sarcasm, the humor, the honesty, so many interesting & funny interviews,. 100% if I get to choose who I go on a road trip with….it needs to be you two!
And why the tease? What’s missing from the office? Come on….we can handle it, how bad can it be? 🤷♀️
Hotel housekeeping service is a complete shitshow these days. I understand the impetus for the changes (Covid), I understand the impetus for continuing the changes with Covid diminishing (saves money!), but I sure wish they put some thought into what they're doing.
For example, I don't need anyone to dust, clean, and change my sheets and towels on a daily basis. Skipping those things makes sense! But I do need the micro-trash-cans emptied, and as someone who must have coffee within minutes of waking up, I need the room coffee replaced daily. Getting those things done these days is just about impossible, because they've made housekeeping a binary choice, all or nothing.
Methinks some hotel execs need to go incognito as guests in their own chains to see how poorly their new policies are playing out.
I am thrilled. I was fortunate to cook for 4 days every year for 5 years at NY MAG FCI, NYC 5th and Broad. 100 students could pick their "CHEF" and for 2 days and 2 classes a day I was taught by Jean-George, Ariane D'quan, Alex G etc. Joe Bastianich played the guitar and sang for us at lunch time. I was a pretty good cook, yet the most exquisite bit I learned was technique. I never pick up a knife without sharpening it, (and keep a tourniquet close by,) I throw a dart at the map of the world and go to that country for a month. I go sight seeing day one and then walk the streets (no, I'm not a street walker) I'm Jewish. I will often go down a back alley and sit and nosh on what the families are eating. Didn't care for the snake restaurant in Chang Mai. ...And no. it doesn't taste like chicken.XO
PLEASE release the audio on podcast platforms. As much as I love seeing your faces, I tend to consume most content of this nature while driving to work. Even a delayed release schedule for the podcast to give the video version time to get views would be fine. Love all that you do!
Badia-bing, Badia-boom and so glad 'Go Fork Yourself' is BAAAAAACK... DYNO.!!! Taking things in order, Yes, you may be right, you're getting too mellow... my grandpa would say, "Patience is an overrated virtue".... followed by, "Regardless how mad you may be, never forget to be diplomatic"...
Thus, if the hotel can fine tune its housekeeping schedule down to the minute, then the hotel has the ability and to some extent an obligation, to inform you of WHEN housekeeping will be doing what you requested verses an interruption...?? You humbly request to "Come back in 5 minutes" so you can gather thing and head to the lobby... you're being 'reasonable' and they choose to ridge... shame on them....
I watched the premier of "Iron Chef: Quest for a Iron Legend", which I think was the best series on TV, so I'm super-pumped.!!! This segment Curtis Stone entered the conversation, and YES, he is under appreciated along with Jamie Oliver, both are multi-dimensional, exceptionally talented chefs. So whoever is questioning Stone's abilities, may like food or just eating, are not true and real foodie aficionados, they're great pretenders....
Then you 2 then brought-up "Yan Can Cook" ... I grew-up watching Martin, truly a wonderful show. I started cooking when I was 6 or 7, and I was a huge fan Chinese food, so he was my asian guru... yet when his series ended, I began watching his junior, Ming Tsai, who did a grand job picking-uo where Martin left off... I wish Masaharu Morimoto would of done a cooking series... is he scheduled to be on any segments, either as a judge, or perhaps in a competition.?? He is absolutely stellar as a master chef, stunning plating and bewildering techniques, he's maybe one the the best chefs on the planet.?!!
Now for your 'Salad Fiasco' of inconsistently... there are really 3 issues here. I hope I'm not being to critical.... yet 3 different, "same salads" is not right, so you are mellowing a little too much. First, with poorly trained staff, there should be a Kitchen manager who can check the consistency of the salad going-out, to assure all plates 'look' relatively consistent. With your vast knowledge of the industry, here was a teaching moment. Thusly, if you say nothing, the issue of inconsistency will never get corrected. criticizing brings it to the attention to the kitchen manager, which is the first step in making them better... that's what's important. I invited criticism, for that makes me and my cooking staff better as well... say nothing, nothing will change. AZ, you know how to be more than nice, kind, gracious, yet most importantly, diplomatic to the max if required. SOooo I don't think you would offer anyone if were were to make a comment.... and if they do, humbley explain that you're, "JUST TRYING TO MAKE THEM BETTER.!!"... If they're pissed about that effort, so be it... then you can tell them to "Go F-yourself.!!". Oh well, you tried....
Finally, the penalty of of 1000 pts. if the scheduled tidying-up request is cancelled late or refused, Then Molly chimes-in, "What if you don't have any points??".... I've traveled globally for my business many moons ago, yet she brings-up an interesting aspect... When you asked for housekeeping, technically you could of had it everyday if desired?? If you do request daily, knowing you're only penalized points not, you're not get charged $$$ for it. They're goal is to accommodate, which is part of what the hotel strive for... Thus, if you're room cost is $125 with housekeeping, AND without housekeeping it's $125, you & everyone is overpaying if housekeeping is utilized. To me, technically, it should be offered as, $125 w/ housekeeping, and $115 w/o housekeeping... ultimately you should pay $115 for 3-days, and $125 for the day you did get housekeeping...??? Well, perhaps if the world were spherical... OH, it is... I'm an intense detail guy... thus I cross my t's, dot my i's, dot my j's, and cross my f'.... my Dad & Grandpa were that guy too... When we did job interviews, the 1st question was "Are you detail oriented?"... of course they say "Yes or Very much so".... followed by "Give me an example?".... most would use to cliche "Yes, I dot my i's and cross my t's..." Followed by, "Is that it?"... guess what followed... "Well, this interview is over. Thank you for taking the time to come in, and you have a nice day"....
Hope you had a GAS @ the Aspen F&W Festival, and hopefully it didn't get 'gas' from all the delectable bites at arms length away... Take care Andrew, look forward to more of Molly & Me...
Super Excited for this
Yes! Bring it back! When the pandemic shutdown hit and my friends headed to their couches & Netflix, I started my multiple page house “to-fo” list. Molly I also have an older house she turns 100 this year. While I did not do the full restorations, it’s now my job to keep her happy & healthy! So as I busted thru my list for those 2 quarantine months I was either playing music or Podcasts.
That is when I happened upon Go Fork..not very timely for me but still a ton of fun! So I Binged thru episodes while toiling away…. You two are a great pair. Absolutely loved the sarcasm, the humor, the honesty, so many interesting & funny interviews,. 100% if I get to choose who I go on a road trip with….it needs to be you two!
And why the tease? What’s missing from the office? Come on….we can handle it, how bad can it be? 🤷♀️
Coolio!
Hotel housekeeping service is a complete shitshow these days. I understand the impetus for the changes (Covid), I understand the impetus for continuing the changes with Covid diminishing (saves money!), but I sure wish they put some thought into what they're doing.
For example, I don't need anyone to dust, clean, and change my sheets and towels on a daily basis. Skipping those things makes sense! But I do need the micro-trash-cans emptied, and as someone who must have coffee within minutes of waking up, I need the room coffee replaced daily. Getting those things done these days is just about impossible, because they've made housekeeping a binary choice, all or nothing.
Methinks some hotel execs need to go incognito as guests in their own chains to see how poorly their new policies are playing out.
So unbelievably excited!!! My fav ever! Best news I’ve heard in a while
I am thrilled. I was fortunate to cook for 4 days every year for 5 years at NY MAG FCI, NYC 5th and Broad. 100 students could pick their "CHEF" and for 2 days and 2 classes a day I was taught by Jean-George, Ariane D'quan, Alex G etc. Joe Bastianich played the guitar and sang for us at lunch time. I was a pretty good cook, yet the most exquisite bit I learned was technique. I never pick up a knife without sharpening it, (and keep a tourniquet close by,) I throw a dart at the map of the world and go to that country for a month. I go sight seeing day one and then walk the streets (no, I'm not a street walker) I'm Jewish. I will often go down a back alley and sit and nosh on what the families are eating. Didn't care for the snake restaurant in Chang Mai. ...And no. it doesn't taste like chicken.XO
Awesome! I love this podcast and still listen to it! Big question though: How did you handle judging on Iron Chef with your sobriety?
PLEASE release the audio on podcast platforms. As much as I love seeing your faces, I tend to consume most content of this nature while driving to work. Even a delayed release schedule for the podcast to give the video version time to get views would be fine. Love all that you do!