For most people, the love to cook comes from watching your elders cook around you. It is not just the taste of that French Onion soup, but that feeling of coming together, putting ingredients together and making a delicious dish. Bistros are sort of the same way, with their small size and cozy atmosphere, people are able to bring that love of cooking to life, in an environment similar to what they grew up in.
That is how my passion for cooking began, and later my passion for owning a small restaurant to share my dishes in. First I was that typical home chef, recreating grandma’s famous sauces and poring over recipe books for fresh ideas. My family loved being my guinea pigs and would give me honest feedback on how not only the food tasted, but how it made them feel.
My dogs loved my cooking adventures as well. Too much in fact as I started to trip over them as I danced around the small kitchen at home. Here’s a tip for you if you are a home chef with dogs: buy a wireless fence system or get a petsafe stay and play. First off, it’s not really hygienic to have dogs around while you cook, and secondly, they will get so tired out by running around outside that they will forget they wanted a bite of your steak.
With the dogs safely out of my kitchen and sealed into the backyard with the wireless fence (I bought the best from K9FenceReviews.com), I was free to begin creating a menu. I know, a bit of the carriage before the horse here, but before I began scouting locations and looking for loans, I wanted to make sure that my food would sell. The wife and kids loved it, but you know, they are a bit biased.
To create my menu and went back to my dad’s French Onion soup and grandma’s sauces and tried to remember what made them so special. For one thing, they always used fresh local ingredients. If Grandma saw canned sauce in the cupboard she would throw it out!
The second thing was the time they took. Cooking in my house was an all day affair. Everything was slow roasted and simmered so that each bite held the flavor of every ingredient that was lovingly added. This was the same effect I wanted with my food, and took to creating a crock pot type menu, with saucy rich foods full of flavor.
Today my menu is a big hit in my bistro. By taking what I loved about cooking and making it work inside of a small restaurant, I am now the proud owner of a very successful little bistro where people line up to get a taste of my dad’s French Onion Soup.