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Chef vs Health Inspector; Chef Shoots Self In Foot

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In the NYTimes today, Jean-Jacques Rachou, the chef of Brasserie LCB in Manhattan (the current incarnation of the legendary Le Cote Basque), is demoralized by a failing health inspection, and despite remediating the issues, refuses to re-open, foregoing an estimated $100,000 in weekly revenue.

http://www.nytimes.com/2007/04/21/nyr...

Maybe it is time to say it was a great run and retire from the field.

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  1. Could be just how the writer slanted the story, but I didn't exactly feel sympathetic toward Chef Rachou after reading the story.

    5 Replies
    1. re: gloriousfood

      Yes, I saw the story on the NYC Web site Gothamist this morning, and it just struck me as whining and bellyaching by a poor, delicate little soul...I so desperately want to say to him, "Man up, dude. Get cooking."

      1. re: Neely_Ohara

        Wow! A 71 year old man working an a NYC kitchen for over twenty years - thats no delicate soul - thats called very hard work, dedication and talent. Officious health department inspectors know nothing about food and everything about rules. They live and die by thermometers. God forbid you should be allowed to bring eggs to room temperature before baking with them , or soften butter for creaming - all health violations that every baker knows to be crucial to successful baked goods.

        1. re: serveitforth

          well, while he works out his personal crisis, 40 people are out of work...

        2. re: gloriousfood

          don't be, mr. rachou has made his fortune many times over, as the previous poster has noted the employees and the people that drive the delivery trucks ,that's a different story.

        3. As a veteran of Los Angeles restaurants, not New York, all I can say is F*ck the health department. They're a bunch of "___", who play by their own rules.

          There's no one regulating them.

          1. A 6 1/2 hour inspection? That's ridiculous.

            1 Reply
            1. re: babette feasts

              I thought that seemed excessive. It doesn’t sound quite right. Perhaps it was a new inspector. Then again NY inspectors have been taking a great deal of criticism for making some very big mistakes.

              That being said the chef should get back to work. Or at the very least let his team know what his plans are.