Writer Kicked Out by Chef

by Zachary Minot

Last Saturday, Chef Marc Forgione kicked NYT columnist Rob Lieber out of his restaurant after an interesting scuffle in the kitchen.

The story: "Lieber sits down to dinner with friends and after the bread course hears Forgione berating his waiter. Said waiter delivers an amuse-bouche, heads back to the kitchen, and it happens again:

'A few minutes later, the chef was at it again. Fifteen seconds. Another fifteen. And without much forethought, I pushed back my chair and walked through the open doorway of the kitchen...I told the chef that his behavior was making me and others uncomfortable. I let him know that I thought it was mean. And I asked him to cut it out.'

Forgione then goes to Lieber's table, tells him he's rude, and asks him to leave the restaurant" (Eater).

So would you ever do anything like that in your restaurant?

UPDATE: This story is certainly stirring up some emotion. Michael Ruhlman has posted an interesting response on his blog. Here's just one quote, but it's worth reading through the whole thing:

"...the fact that Mr. Lieber felt that he could take it upon himself to educate the chef is a stark reminder of how little patrons understand of the unique powerful pressures of running a restaurant and the astonishing breadth of humanity represented by a restaurant’s staff."

Source: NYT via Eater

Comments

klane001 • 05/11/2010

I'm sure there are two sides to the story, yes?

haisoodewa • 05/11/2010

Yes, little bit, "Forgione later tells Lieber that he kicked him out not for complaining but for waving him off "as if I was an annoying bug. Someone who acts like that in my restaurant, I would never serve."http://ny.eater.com/archives/2010/05/writer_kicked_out_of_marc_forgione_after_chastising_chef.php

knicholls • 05/17/2010

i wouldve kicked the little shit out too

achristen • 05/18/2010

Well, degrading your employees infront of the customer's is not the right way to discipline. Neither is yelling at them every 15 seconds. Then again, walking into someone else's kitchen unannounced is just disrespectful. They were both in the wrong.

bbarnes001 • 05/19/2010

Must run in the family.

c00kerb0y • 05/19/2010

"...the fact that Mr. Lieber felt that he could take it upon himself to educate the chef is a stark reminder of how little patrons understand of the unique powerful pressures of running a restaurant and the astonishing breadth of humanity represented by a restaurant■s staff." What the hell does this even mean?

phershorn • 05/19/2010

Animated discussions have been going on in kitchens for decades, and longer. On TV it is what drives ratings. In real life, it is what drives perfection and builds stronger relationships, for those of us who can take a F--- Y-- and not take it personally. Who among us, in the business has never been on either on the "Giving or Receiving" end of this scenario. Who among us did not learn from mistakes made on both ends of the deal. The writer should learn that the perfection that he desires and expects, does not come with out heated moments from people on both sides of the pass-through, who have passion for what they do. PBH/ CEC

phershorn • 05/19/2010

Sorry about the type o's - PBH

adgonzo • 05/20/2010

the coustomer is always right but they are still a guest comming to to eat your food and have no right to walk into the kitchen and start telling the chef how to run his/her business from the story it sounded like it all happened in the back of the house and the writer was eves dropping if you cant stant the heat stay out of the kitchen

dickbash • 05/20/2010

The writer apparently does not understand exactly who rules in the kitchen. The chef was, in my humble opinion, absolutely correct to eject this toad. He improperly acted in his role as a guest. He should have (a) picked a better table and (b) keep his damn trap shut. He was wrong to criticize the chef in print. All of that said, the chef should realize how his voice carries and stop that insane yelling. Had I been the poor server I would have gently explained to the chef that I don't brook that sort of verbal abuse and he can find himself/herself another server.

vladuca001 • 05/21/2010

The writer should have been told that not being an employee of the resturant he was most likely violating health code and putting the resturant in jeapordy with its insurance company by being in the kitchen. Kitchens are dangerous places - slippery floors inparticular cause accidents everyday. If only for that reason the chef had every right to throw the writer out. This writer guy is a fine example of someone who doesn't know his place. The kitchen is OFF LIMITS to patrons

jkremer001 • 06/26/2010

With some of the wait staff I have to work with I could spend my entire shift yelling at them. I would have not waited until the writer went back to his table I would have asked him to leave while he was in MY kitchen.