What if...

Chef Llewellen felt enthused to come here and post pics of his newest side of prize-winning pork?
Chef Lamas felt encouraged to tell us about his latest trip to God-knows-where S America?
Chef Looi thought it fun to share his experiences in (geeze does he ever stop?)
Chef Gehrhardt posted notes on his cooking classes?
Joy Perrine let us in on her alchemy behind her yearly nogs?
Chef Paley gave us the breakdown on his method of charcuterie?
David Lange would feel comfortable talking about free-market coffees?
Josh Durr would be culled into writing a piece about various distillation practices?
Madi could feel compelled into writing a piece about retaining staff?

I can go on and on...

If we forget the industry- and the impact the industry- can have on this website, we have abandoned the very glue that holds this thing together. THIS IS IMPORTANT. Debate the guest-side of the equasion all you want. I believe the greatest strength/weakness we have at this juncture is the inclusion (and acceptance) of the industry. People I, fortunately, have the benefit of switching over to the production-side. You can't hurt me, but I will stand up for the many people who devote thier lives to service. They cannot be made to feel as if their opinions will hurt thier business! Else, what do we have?

The depth and knoweledge of so many lives could be concentrated, right here, for you to see. They'd love to share. You just have to let them!

With all due respect and admiration...

Huh?

Seriously? Put the bottle down, man. That was the most sincere post I have made in prolly my entire life!

Double-checked and tripled before posted with my sister (holding her 3 month old.)

Enough!

I like it, Stephen. Please ignore the ingracious "huh?" (I always do), and keep it coming. I value your posts. I'd like to see a little more of them and little less of the sarcastic replies. Don't be deterred, please, from sharing your insights. I count on them.

Ditto what Jackie said.

[Robin Garr]

Ditto what Jackie said.

Yep.

Stephen/Anyone-
I'm a relative newcomer to this part of the interweb, so I lack historical perspective that others may have. That said, I'd be interested in your thoughts on what is hindering the people you mentioned at the top of this thread from contributing on this Forum in the manner you have outlined? This seems like a pretty accepting place to me, but sense you feel otherwise.
Best,
Bill

That would be great if they would Stephen! I've seen little posts from some of our great chefs in the area and I've often wished they would share more with us. I always figured that their professional demands kept them in the kitchen and not on line. I'd LOVE to know the back stories behind their favorite dishes, what inspires them, when they knew a dish was right (and so forth and so on.)
Personally I think that's good marketing for them as well.

Chef Palin?

That would be great if they would Stephen! I've seen little posts from some of our great chefs in the area and I've often wished they would share more with us. I always figured that their professional demands kept them in the kitchen and not on line. I'd LOVE to know the back stories behind their favorite dishes, what inspires them, when they knew a dish was right (and so forth and so on.)
Personally I think that's good marketing for them as well.

See? THAT's an answer...Not.

" Put down the bottle ". Wow. *shakes head*

Great post Stephen. And you know when it comes to coffee, it's hard to keep me quiet. For more indepth discussion of what is going on in coffee and tea, you can alway check out my quarterly articles in "Food & Dining" magazine. I just finished an article on the changes in coffee in restaurants today for the "Special Coffee Chronicle", the media arm of the Specialty Coffee Association of America. I'll forward the link as soon as it is available. Keep up the good writing, Stephen, it's good for you. Certainly better than one word, negative comments.

Stephen, you're my man.

I'd like to see a little more of them and little less of the sarcastic replies.

Would it have been less offensive if I said " I don't get it " ?

When I first found this site, what I found most exciting was the interesting mix between industry types and consumers (like me). I really, really appreciated the insights from the chefs, waits, FOH types (heck, I didn't even know what the FOH was), etc. I thought it was a great mix.

Over the last year or so, it seems like the forum has become more of a consumer site, with more griping about restaurants and less insight from the folks who run them. I can't add any of that insight, so I'm sorry that it's gone.

I'll start by making it clear that I agree with the sentiment of this post. I strive to never hold personal and political opinions against anyone. Nor have I ever based a decision to patronize a business based on the personal and political positions and opinions of the owners or management.

However, I don't think this forum is as welcoming as many would like to believe. I truly don't wish to taint the kind sentiments of this thread, but I feel it must be noted that we were asked on this forum to take our business away from Whole Foods based on a political opinion expressed by their CEO. And this sordid appeal was presented by an owner of a local prepared food purveyor! Plus many on this forum gladly joined this call to punish that political expression, and felt self righteous about it.

Say what you will, but it is not surprising that many err on the side of caution when it comes to this forum.