This is Dedication in Action
Even a superficial reading of the Monterey Herald’s piece on chef Craig von Foerster reveals that the man is seriously dedicated to food. He is the author of the Sierra Mar Cookbook and the chef at the Sierra Mar restaurant, located on California’s Big Sur coastline. Just look at that cover! When are we going?
The system used by von Foerster to rate food is a perfect example of dedication to his craft. In addition to being the executive chef, he is the director of quality control. He uses a 100 point scale for the flavor of the food to determine its quality:
“A lot of chefs are satisfied with 70 points, or 80,” he said. “We try to take the process all the way back to the farmer. Every short cut takes more from the total. It takes time and energy and a great attention to detail.” — Did von Foerster pass on that order of tomatoes and insist on ideal ripeness and texture? Did the line cook making the stock have the energy to skim it? Did someone have the patience to reduce the wine sauce to the proper consistency?
This attention to detail contributes, at least in part, to the consistent critical acclaim granted to von Foerster and the Sierra Mar. It is consistently listed as one of the best restaurants in California and may be one of the best in then entire country. Now you can use the Sierra Mar Cookbook and utilize your own 100 point scale. No pressure.
