A recent profile I was updating asked two questions about my business card. The first was, “What’s the title on your business card?” And the second, “What should your title be?” Since it was time to order new cards, I decided to make a change.
It now reads, “owner/entertainer.” That may invoke images of me singing or dancing or telling jokes (and you don’t want that) so allow me to explain.
I don’t mind being referred to as chef by others, but I am hesitant to give myself the moniker. I have too much respect for the title. Chefs have experience and training. Chefs know dishes like Lyonnaise or Blanquette de Veau and how to make them from memory. They are in a league of their own. Many of them earned their stripes in the bowels of the kitchen peeling potatoes or prepping vegetables for hours on end.
I’m 44, and just getting started. This is the age many chefs are moving on to bigger and better things. I feel I am getting in the game in the fourth quarter.
I prefer the word, “entertainer” because I feel like it is closer to what I am attempting to do. When Chef Morimoto designed his restaurant in
bread&cup is our little stage. The first person you will greet in the morning is the baker. You can watch your bread and other food being prepared and even ask questions about it. We often set out on the counter a display of ingredients for the day, like most recently this week, locally grown asparagus, baby buttercrunch lettuce, a dill bouquet. This is all a part of the show.
The term commonly used for having guests into your home is to entertain. You don’t just simply feed them; you want them to feel comfortable, welcome and at ease. Eating might be the main component of that gesture, but it also encompasses the conversation, the ambience, the whole experience.
We recognize you come to bread&cup to eat our food, but we want to give you more than that. We want to give you an experience that will leave you with a smile on your face and a desire to return as soon as possible.
I don’t sing and dance or tell funny jokes, but instead I cook to entertain.
We’ll set the table; you bring the conversation.