With butchers twine, tie several knots around stuffed loin, 4-5 times, thus binding the loin before cooking. Next roll loin tight, allowing clean, not topped portion edge, to be the top edge or final edge.ģ.
Season loin with half of salt and pepper, evenly coat interior of loin with blue cheese then top with spinach, leaving a 2-inch portion at top of filleted loin without stuffing. Continue to slice or fillet open the loin to form a 10-10 inch open square-1/2 inch thick throughout the loin.Ģ. Lay tenderloin flat on a cutting board and with a knife, fillet loin from bottom side, lengthwise and 2-3 inches deep. He has his style and I have a different style.”ġ. When you are in the kitchen, you scream because you want things to be perfect. I would love to meet him because he’s an inspiration of mine. Q: Chef Gordon Ramsay’s “Kitchen Nightmares” is similar to “Restaurant Impossible.” When you or Ramsay is screaming, who is scarier?Ī: “I think Gordon. I’m as happy with a Greek restaurant as I am in a Chinese restaurant or an Italian restaurant.” It’s just the food that differs and the seasonings. The principle is the same, the cooking technique whether you use oregano, thyme, tarragon the style whether it’s steaming, roasting, frying. Have you been comfortable to deal with all of them?Ī: “To me, it doesn’t matter what type of restaurant it is. Q: You have worked with a lot of different types of restaurants that offer different cuisines. How could they get so far in debt? How could they put their house on the market? How could they put their kids through this? And they are telling this to a total stranger so a lot of it is just embarrassment.” Q: Why are most owners resistant to your recommendations at least initially?Ī: “People are embarrassed - that is a normal human reaction. What is causing the problem? Is it a restaurant that opened down the road that’s selling beer cheap? Is it their way of running the business? Is it their family situation? Is the owner angry at everybody for whatever reason because they all play a big part in the hospitality business? It’s real people with real emotions and real problems.” It’s only if I could get to the bottom of those things. What is that like?Ī: “I want to understand the pain they are going through so they could talk to me like a therapist, for lack of a better word. Q: You often counsel the restaurant owners on a personal level. I think they are all bad in some manner, shape or form.
The food may be good but the décor may be terrible. You could never paint a picture of one restaurant as being the worst. Q: What is the worst restaurant you have helped so far?Ī: “I can’t pick any one restaurant out because of their unique needs. I’m not even talking about knocking walls down, but fresh coats of paints, new wallpaper, maybe new linen, new table top, new spoons and plates.”
Most restaurants in my opinion need to be made over every three years. “But come the economic changes or when equipments need to be bought, or God forbid, something goes wrong with the restaurant, they have no money to redo it. Instead of putting a percentage of their net earnings into a rainy day fund, they enjoy the fruit of their labor which is fine. The good times will roll as they say, and they forget when something goes wrong. Q: What is the common mistake of the struggling restaurants you’ve helped on your show?Ī: “For the most part, once they are successful, the owners get caught up with the money flowing. The 46-year-old, who was born in Manchester, England, spoke to Reuters about fixing failing restaurants, the need for regular makeovers and how owners react to his suggestions. The transformation happens in 48 hours with a $10,000 budget. In each episode, Irvine visits an eatery on the brink of bankruptcy and with the help of his team he devises solutions to revamp its menu, operations and decor. British chef Robert Irvine poses in this undated handout picture from Food Network.
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