Provecho

🗣️ Ah, the age-old battle between the front of house (FOH) and back of house (BOH). It's a rivalry as old as time itself. Or at least as old as restaurants. The FOH thinks they're the stars of the show, with their fancy uniforms, polished manners, and ability to charm customers with their smile. Meanwhile, the BOH is stuck in the hot, sweaty kitchen, slaving over a hot stove, and getting splattered with grease.

🗣️ The FOH thinks the BOH is full of grumpy, ungrateful, and unsociable chefs who are only happy when they're yelling at someone. Meanwhile, the BOH thinks the FOH is full of stuck-up, entitled, and clueless servers who think they're better than everyone else because they can carry a tray without spilling.

🗣️ But let's be real. The truth is, both sides need each other. Without the BOH, the FOH would have nothing to serve. And without the FOH, the BOH would have no customers to cook for. It's a symbiotic relationship.

🗣️ So, let's all just take a deep breath, put down our weapons (or plates), and try to work together. The FOH can help the BOH by communicating clearly and respectfully with the chefs, and by making sure the customers' requests are relayed accurately. The BOH can help the FOH by making sure the food is cooked to perfection and presented beautifully.

🗣️ At the end of the day, we're all here for the same reason: to give our customers a great dining experience. So let's put aside our differences and work towards that common goal. And if all else fails, we can always settle our differences the old-fashioned way: with a cook-off. May the best team win! 😁

✒️ Chefs Work

Star chefs take Houstonians through new Japanese dual-concept journey in The Heights Two talented chefs are teaming up to open a new, dual-concept Japanese restaurant in The Heights. Billy Kin and Brandon Silva will soon unveil Kinokawa, Houston’s newest omakase eatery, and ...

I will be there!

Featuring Chef Victor Santiago

Photos by: Clay Corbin Photography