An Open Letter to Amy’s Baking Company:
Back on June 9, 2013, I praised your pastries and clean restaurant in this blog, and made a humble effort to put a positive spin on your misfortune. The infamous episode of “Kitchen Nightmares” in which you and your husband became well-known just ran again on Fox, and I still feel that, though no human being is perfect, you did not get a square deal. I know there will be a follow-up episode on April 11, but until then it may be time to cool down and look at things from another viewpoint. I may have a quick tip or two along the way, if I may be so bold.
It’s tough to live in a world where folks are itching to put you down. Learning to smile on the outside, think about what doofusses some folks can be on the inside and keeping from telling them what they can do with their opinions is stressful. Victims of bullying need more love than they often get, but believe me, the bullies do get what they deserve, even if you don’t witness it happening. Just smile at them and God will love you for it.
Remember that an oven can be set at one temperature and still under- or over-cook food if it really isn’t calibrated right. Your pizza dough may need more time if it absorbs more juices from the toppings to prevent it crisping up. Maybe you can try a personal size pizza or rearrange the toppings to see if it works better. I have heard that chefs on their downtime practice refining their dishes so they work better. I’m just saying.
There is always a hankering for good pastries, and judging from your display case you have a talent for various dessert goodies. However, when a human has two hands to cook with, having a full menu with regular food can be a challenge (heck, a full crew of cooks would be busy, let alone one). I could tell that you want your talent to shine in every dish, but you can only give a hundred percent attention to one or two meals at a time. It’s hard to put a full dinner on the table, and if things slow you down, even the best dessert has no chance to shine.
Have you considered showcasing the pastries while you look over the menu and possibly determine which items can be deleted? If you trim down the menu it doesn’t mean you are less talented, but that your meal experience will highlight selected dishes designed to complement the dessert. Wouldn’t you rather concentrate on ten meals you know will be spot-on, rather than rushing around to make the other 20 try to work on your hectic schedule?
The next time somebody tells you they don’t like the food, don’t substitute the word “food” for the word “you.” If you have ever had a bad apple, you don’t go to the tree and kick it for making a bad apple; you just throw it out and get another one. It’s not you they are picking on. You have a hand in getting the food to where it should be, but it doesn’t always work. If you spill ketchup on the floor, you get a map; if food hasn’t come out right, fix it. It’s all okay. Food, good or bad, is poop tomorrow, and the slings and arrows today should be forgotten tomorrow. Every day is a chance to reflect, repair and start over. You can do it. I hope to see it happen for you.
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