Pin It
Favourite

A syncere defence 

As a professional, I accept and encourage criticism. I experiment to bring new ideas to the plates of my customers and their feedback is happily received and integrated. However, I feel that Liz Feltham's critique of my restaurant ("Syn city," March 16) was malicious, and her erroneous comments make me suspect of her food-related education. For example, the "pile of burnt shredded napa cabbage" she referenced was neither napa nor burnt—sadly, she appears not to recognize savoy cabbage with a cream and nutmeg reduction. As well, it appears that Ms. Feltham would have been more comfortable with the creme brulee if I unpeeled a label and stuck it in a microwave, rather than serving her the classic baked custard dessert.

I am of the old school. I prepare my food from base ingredients, not the pre-made, pre-cooked frozen fare found in many of today's restaurants. I take pride in what I do. I agree that means attention to detail and that the detail is found in the food. I change my menu often to reflect the availability of local ingredients and the evolution of the meals. It appears that the menu viewed by Ms. Feltham contained a typographical error. I have dyslexia and even with my triple-checking it appears I made a mistake. Thank you, Liz, for taking what should have been a critical review and turning it into a personal attack. I hope that the public will support this local guy and his restaurant and leave Liz to her chicken.

By Ron Muise, chef and owner of Syn

Comments

Subscribe to this thread:

Add a comment

Latest in Letters

Coast Top Ten

Recent Comments

In Print This Week

Vol 24, No 28
December 8, 2016

Cover Gallery »


Real Time Web Analytics

© 2016 Coast Publishing Ltd.