Cook with Flavor

With all the graduates that the Culinary Institute of America turns out, you’d think aspiring restauranteurs might want to hire someone who can not only cook, but cook with flavor.

I had an unremarkable quesadilla (no hint of seasoning), a Plain Jane chicken club sandwich with fries, a decent French onion soup and an uninspired seared tuna slider at a local restaurant the other day. I don’t want to name the joint because they employ about a dozen people and all of them – no doubt - need their jobs. Thing is: I won’t go back. Unless I have to. I can’t remember the last time I was so bored with food in a restaurant. Memo to kitchen: cilanthro might have been a nice addition to the quesadilla, so would salt and pepper. Serve the chicken club on ciabatta, foccacia or a good sour dough. Use Canadian bacon and Vermont cheddar cheese instead of regular bacon and Kraft American Singles. As for the tuna slider? Keep the ponzu and get rid of the brioche. This place is “popular,” apparently has new ownership and they get a few celebrities in there from time to time: big deal - gas stations get celebrities too. Certainly the atmosphere was unpretentious, and there were a few people at the bar watching hockey and golf. Yawn. We skipped dessert and opted for Twizzlers in the car. Even skipping dessert, the tab with tip came to $70. There’s no excuse for mediocrity in a restaurant these days. Like I said: I won’t be back.

Tags: Culinary Institute of America