Thu 2 May 2013
Gulp. It was a direct message to my Twitter account from Ross Lewis, exec chef and co-owner of Chapter One. I’d tweeted a few very positive messages about my recent (and first ever) dining experience at his renowned restaurant, plus one tweet expressing [slight] disappointment with my steak. Could he really be upset about an honest tweet regarding sinew?
Far from it. Ross was upset about my disappointment, not that I tweeted about it. He told me the particular cut of steak on the menu that night is a “heartbreak” for him because while it’s the most flavourful cut it has potential to have sinew hidden deep inside the meat. Upon delivery he can cut the meat to check for sinew and see nothing; but later a steak sliced from that bigger cut could have a bit of the stringy white tissue that’s not visible on the surface but reveals itself only when the diner cuts into it. So the majority of people who order it will get the most savoury, beautiful steak they’ve ever had but a few might get a bit of tough sinew in their meat.
I could hear his genuine frustration that I ended up being one of those few; for the next 20 minutes we talked candidly about food and cooking like two people who spend breakfast talking about lunch and who eat lunch whilst talking about what to cook for dinner (read: obsessed!). It was a proper chat between two food enthusiasts and for that 20 minutes I forgot I was talking to a Michelin-starred chef. He was down-to-earth and sincere, and his passion and dedication to his craft was obvious. This is one chef who doesn’t rest on his laurels.