Capones Restaurant

They are numerous ways of getting the steak to be just right and palatable. There is no one perfect way. Each of the ways can be done in a manner such that the overall presentation and effect is exquisite.

Getting it all right in the first go is similarly difficult. Preparing the perfect steak is an art to be mastered. You may choose to get started with the basic recipe. With time, you may come up with some variations.

There are however some time tested ways using which steak can be made to be just right in the first go. To get started with, choosing the right cut of meat is very important. When the cuts are right on the either side of the meat, you can cook it both ways. So, one gets started with buying the right piece of meat.

It is then that one considers the kind of meal that one is going to prepare. This is because steak served as a sandwich is going to be different from the one that is served for elegant dinners. 

Top methods for cooking steak

The two of the top and much preferred method for preparing steak are the dry heat method and the moist heat method. If you intend to prepare a tender steak, it is best prepared by the dry-heat method.

But in case you come to discover that the meat cuts are beginning to toughen up, then the moist heat method is the right way to go ahead with. 

Is grilling the best way to cook steak?

It may or may not be the best, but is the easiest way to prepare steak. A chef however must necessarily consider several factors. They include the marinade used and the tenderness of the meat.

Tenderness characteristically refers to how well the steak is done. The different degrees of wellness of steak are well done, medium well and medium rare. 

Ultimately, it is up to the preference of the chef and the diners. If you prefer the steak to be nice and juicy, the best way to cook it is medium rare. Cooking steak more makes it tougher. 

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It is reasonably difficult to make sure that one is paid well as a chef. Within the industry, there are many odd situations wherein one is taken advantage of.

As far as chefs are concerned, being on a salary frequently stands to be more advantageous as compared to being paid on an hourly basis. There are some cases, however, wherein a chef shifts from being paid on an hourly basis to being on a salary, and is still not getting enough.

It is hard to comprehend why being a chef is a pathetically underpaid profile. In some rare cases, such as those of celebrity chefs, the salaries are exceedingly high. In others, they are not.

The odd part about being a chef is that the market is overloaded with competition. There is sure to be someone else who would be doing the job better than you. The resultant of the same is that people in the industry nowadays do not expect to be paid that much, the bar has been lowered.

Even low key jobs in the finance industry yield larger paychecks. For the chefs, this stands to be exactly the opposite.

It becomes a vicious cycle that is difficult to escape. Many resources are required to run a restaurant or a café. They eat up the returns and there is little left for the chefs to take home.

It is however still better if a chef is on a salary rather than being paid by the hour. This ensures that he wouldn’t be doing frequent overtimes, which take a toll over his physical and psychological health. Similarly, job security is not assured for chefs, which in turn leads to depression.

Another thing that concerns the chefs is that there is characteristically a top chef in each of the restaurants, who oversees all that happens. If the top chef is replaced, the erstwhile top chef loses control. His job is then no longer fun.

There are cases wherein chefs are made to come in early at work to do the preparation. After their shift is through, they are made to stay back to do the cleaning and further preparations. It is sad, as they are not paid enough as well.

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It is a well known fact around people that have hung out with a lot of chefs – that a lot of chefs are not very happy. A big issue in the chef industry is drinking – and here at Capones Restaurant we want to find out how we can improve this situation. While a high profile suicide like Bourdain is a tragedy – we must remember there are many chefs committing suicide everyday.

In fact if we look at how likely a chef is to commit suicide – you can see that we are not the first to notice this. On the Australian site news.com.au you can find this article which talks about the poor state of the industry. Long story short – chefs in Australia – and by reflection as can be seen in the case of Bourdain – all over the world – are experiencing poor mental health.

The difference with Bourdain was that he was a successful chef – with a popular show on Netflix and well off. While of course we don’t say that money and fame will solve our problems – as many cases of depression in the movie industry and music industry will show – we have to remember there are many chefs out there that are doing it tough.

So the first thing we will be doing at Capones Restaurant is instituting a care package for our chefs – where any chef that is suffering with thoughts of suicide will be allowed to take time off – up to a month – with a full guarantee of a wage position when they come back.

In the past – what many restaurants in our indsury have done is made it stressful for chefs to leave for any period of time – because a chef is so important to any restaurant what will happen is that their over reliance on the chef will cause them to treat him badly at certain points. We want all of our chefs to feel valued – that is why we would rather close the kitchen for a day as we search for a replacement then have a chef work on and contibrute to his declining mental health.

We understand that we are a for profit organisation – and we will continue to be so. However the recent suicide of one of our chefs – that may have been preventable has made us re-evaluate how we want to stand in the industry – and we want to be the best – and most importantly we want to be the most caring.

Our customers love our food – but there is no point in providing great food if it is at the expense of a chef. So we hope that you can join us in understanding – we will be mourning our head chef Alexander – who passed trargically abot 4 months ago.

Personally – as the owner of Capones Restaurant I have not spokena bout this publicly because I felt it was not the place – and while we are dealing with a litigiation suit at the moment I still felt it important to speak my mind on the entire situation and say what I believe in.

In the future we will ensure that no member of our staff – from the chef to the bell boy – will ever be put in a position where they could consider taking their life as a result of anything to do with our business. We are about expanding and becoming the best we can be.

It is important that we support suicide – and we’d like to thank George Sten & Co – criminal defence lawyers for their support of this important cause.