Being passionate about something generally mandates continuous learning. It’s pretty difficult to be passionate about something and NOT learn about it. Despite being somewhat dyslexic, my career (outside of food) has revolved around education and training for most of my life. It would be very fair to say that I am passionate about learning, food and learning about food.
In 20 years as a trainer of one form or another, I’ve learned that questions are the accelerator of learning. Finding the right question can quickly expand your world and bring new information and delights that you couldn’t have imagined otherwise. I’ve also learned that asking the wrong question can have the opposite effect – it can shut down the person you’re asking and prevent the acquisition of such information. Pursuing the right question (and how to approach it) can rapidly expand your experiences with food.
It was in such spirit that, a few months back, I shared the most important question to ask a real butcher. I was particularly thrilled to learn that some people have started to ask the same thing and that their world of food is expanding.
As much as I enjoy diners and independent restaurants, I often find myself falling victim to plate envy. I used to order what I thought sounded good and, while it’s often great, it never seems to fail that a regular patron walks in and orders something that has my enthusiasm crushed in an instant. This is even more problematic when travelling as there’s rarely a chance for a do-over.
I graduated to asking people what they recommended and, while it sometimes helped, there were often problems in smaller restaurants:
- I would get a generic “everything’s great”
- I would be walked through the things most people eat if they were good or not.
- I would be guided to the highest profit margin or special of the day.
But the biggest problem was far more sensitive: people felt pressured by the question and they would recoil into an awkward response either concerned that you wouldn’t like it or that they didn’t feel right reccomending for you. This happened more often than I would beleive.
I’ve found that a slight modification to the original question has dramatically increased my results:
- “What’s your favorite thing here?”
The question is far softer and less intimidating. After all, I’m not asking them if I’ll like it or even for them to recommend it. I generally receive a passionate, excited answer and suffer far less plate envy.
That’s how I ended up with a crawfish etouffe omelette at Mothers in New Orleans today. I didn’t want an omelette, didn’t know what etouffe was and expected to be saddled with pulling shells apart to eat it. My breakfast arrived and I was a little unsettled – it wasn’t exactly a work of art.
I knew, after a single bite, that I was in bliss. It was simply awesome; a special thanks to the young lady who lit up when she told me about how much she loved this dish. I share her appreciation for it!
How do you avoid plate envy?
Sorry – I had a comment but – you are in New Orleans and my envy of that just bumped everything out of my head…
Oh – wait – now I remember!
That is the best suggestion ever – and yes – I work in a restaurant and I am always very cautious to recommend anything but I always KNOW what ‘I’ like or what is the freshest and the best that day (after all – I AM the one in the kitchen – I can see, smell and taste what is really working out well that day and it ISN’T always the ‘special’)
The right question will get you everywhere you want to be.
Very good advice.
M.L.
The first question we ask is where’s your favorite place for _____________? (Fill in blank with appropriate meal-breakfast/elevensies/lunch/snacks/dinner/munchies) Once there we ask your question.
Rebecca, also a great tip! I’ve never been so specific- going to try that as well!