HOME > Chowhound > Not About Food >

Discussion

Is this a good way of sending my compliments to the chef?

I'm a frequent customer of one of the best contemporary french restaurants in the place I live. Recently, my visit has been such a buzz amongst my family members because he made us a very delectable foie gras parfait and it was actually a complementary dish. This has not happened only once. Not only that, he even gave us truffle butter to go with our bread ( a must before most meals if this is alien to you ) instead of the standard herbed butter that most customers would get.

Once, my sister asked if he could make a chocolate fondant dessert for her, he made one for her and it was free as well.

Therefore, my sister decided to give him her homemade tiramisu ( 10 out of 10 people have tried it and all ten of them loved it, so it's foolproof ) as a form of compliment to him on our next visit, which will be pretty soon.

What do you guys think?

p.s: Pardon my mistakes if there are any. I don't really know how to put this in words.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. I'd go with a special bottle of wine that is not on their wine list. To me, home made items are best given to people we already have a personal relationship with. And to a chef who is obviously quite talented? it may be a bit corny.

    1. I think its a lovely gesture. Its a gift from the heart, its home made and its food. How can that be bad to a chef?

      1. Hand write him a nice thank you note on nice stationery, or a nice card.

        Not every one likes tiramisu, and some chefs would find it odd, even a bit of threatening, to have one of his better and more loyal customers offering him a homemade dessert.

        5 Replies
        1. re: ipsedixit

          I agree with you. esp. the part about the note being on nice stationery. No pre-printed thank you cards please. And someone mentioned on another thread, where's the chef supposed to put this when at work. Finally I loathe tiramisu and pretty much dislike most desserts. So if the chef were like I, that would be a totally thankless gift.

          1. re: c oliver

            Hmm, a handwritten note is a good idea. :)

            Okay, so there's this issue about hating desserts...

            1. re: micheniche

              It's not about "hating desserts." It's more of the manner it which it might be viewed by the chef. Likewise think of MCdonalds. Lots of people love them, jfood ain't eating them.

              Here are a couple of POVs the chef may take

              1 - Wow this is great. I gotta get the recipe
              2 - Are they telling me that they did not like the chocolate and this is better
              3 - Oh great, now I have someone bringing me desserts to put on the menu

              Since it is unclear about the chef, jfood would recommend NOT giving a food dish. Theother suggestions are great though.

              1. re: jfood

                I think micheniche might be referring to the fact that *I* hate (too strong a word but close) desserts.

          2. re: ipsedixit

            I agree with ipsedixit. Not sure about threatening-threatening, but threatening in a confusing way.

          3. A very good bottle of wine would be my choice.

            2 Replies
            1. re: PeterL

              I agree. I wouldn't really enjoy homemade baked goods from a stranger, no matter how good they are.

              The next time I were there, I'd ask the server or host or sommelier if they know if the chef has any particular preferences. Maybe he's a tequila drinker. I always try to steer away from generic gifts when possible.

              1. re: PeterL

                Also agreed. A long time ago I remember reading a thread about this same topic and several chefs chimed and said how they would most enjoy a bottle of good wine/gin/scotch. A nice gesture with a note of thanks.

              2. No it's like taking coals to Newcastle. A handwritten note with maybe a gift card in it, if you want to give something, would be nice. (Maybe to a cookbook or kitchen wares store.)

                The last time someone proudly served her famous tiramisu, that supposedly everyone loves, my heart sunk b/c I knew I was going to have to eat some to be polite. The combination of cream, hootch and coffee, for me, is just a headache and oogie tummy on a plate. But guess what: I took the smallest piece I could and said it was lovely. Maybe it was your sister. Maybe I was one of the ten out of ten.