Sorry woocie I’ve got three cooking classes this next week , and an extremely busy social calendar....so this is not necessarily my highest priority .However you are somewhat right..l do not really consider a “ fried chicken and burger takeaway joint “ a restaurant. Ishmat is an accomplished Chef and a long-standing restaurant owner not a village family trying their best to make a living ... so I’m not sure he deserves a great deal of slack..I would expect none myself . I am glad it “smarts “ and so it should , it is so easy to criticize when you are not “ the man in the ring “ ...the bystander with nothing to lose .
Hi Ian, Thanks for your insight. Like you mentioned, criticisms from by standers with nothing to lose. As you know in our proffesion, you can do hundreds of dry runs from temp control, oil usage and break downs, reactions on flour mixes etc. You do not just "SMACK" a restaurant for a quick buck. This bussiness is hard enough as is. There are no restaurants or take out joints, out there in their first 3 hours of opening with over seventy orders and can not have hic-ups (it is not an excuse). Thank you for shining a light to these comments. Our apologies to any unsatisfied customers. Try us, you will not be disappointed. Our motto is always to improve. (P.S. The smells were from rinsing soaked french fries over night to remove extra starch)
Ishmat's New Restaurant
in La Cocina
Posted
Hi Ian, Thanks for your insight. Like you mentioned, criticisms from by standers with nothing to lose. As you know in our proffesion, you can do hundreds of dry runs from temp control, oil usage and break downs, reactions on flour mixes etc. You do not just "SMACK" a restaurant for a quick buck. This bussiness is hard enough as is. There are no restaurants or take out joints, out there in their first 3 hours of opening with over seventy orders and can not have hic-ups (it is not an excuse). Thank you for shining a light to these comments. Our apologies to any unsatisfied customers. Try us, you will not be disappointed. Our motto is always to improve. (P.S. The smells were from rinsing soaked french fries over night to remove extra starch)
Thank you
Ismat