Comments on: Alain Ducasse (Paris) – Time for a New King http://www.chuckeats.com/2006/05/12/alain-ducasse-paris-time-for-a-new-king/ International adventures in cuisine Thu, 11 Mar 2010 04:15:11 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Administrator http://www.chuckeats.com/2006/05/12/alain-ducasse-paris-time-for-a-new-king/comment-page-1/#comment-387 Administrator Sun, 18 Mar 2007 07:10:43 +0000 http://chuckeats.com/blog3/2006/05/12/alain-ducasse-paris-time-for-a-new-king/#comment-387 I believe it's an art that is well worth mastering. A few techniques that have worked well for me: - Ask. If you ask the chef to "cook for you", they know you're serious. Of course, you can't argue when the bill comes. - Take pictures. This usually piques the curiosity of everyone and then you can explain why you're taking pictures. - Referrals. If I know a chef is friends w/ another chef, I might ask them to put a good word in for me. If I know a good customer of a restaurant, I'll ask the same. This is the best approach. - Become a great customer. Regulars are the bread and butter (no pun intended) for a restaurant - they will go out of their way to treat you special. This is worthy of its own post someday.  I've come a long way in the past year with getting the best meals out of my reservations. I believe it’s an art that is well worth mastering. A few techniques that have worked well for me:
- Ask. If you ask the chef to “cook for you”, they know you’re serious. Of course, you can’t argue when the bill comes.
- Take pictures. This usually piques the curiosity of everyone and then you can explain why you’re taking pictures.
- Referrals. If I know a chef is friends w/ another chef, I might ask them to put a good word in for me. If I know a good customer of a restaurant, I’ll ask the same. This is the best approach.
- Become a great customer. Regulars are the bread and butter (no pun intended) for a restaurant – they will go out of their way to treat you special.

This is worthy of its own post someday.  I’ve come a long way in the past year with getting the best meals out of my reservations.

]]> By: snekse http://www.chuckeats.com/2006/05/12/alain-ducasse-paris-time-for-a-new-king/comment-page-1/#comment-380 snekse Sat, 17 Mar 2007 04:50:14 +0000 http://chuckeats.com/blog3/2006/05/12/alain-ducasse-paris-time-for-a-new-king/#comment-380 I've always wondered - how does one go about letting the management know "you are serious"? I’ve always wondered – how does one go about letting the management know “you are serious”?

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