Summervicious??

As the city of Toronto is a bustle with summer activities, tourism, and it's day to day on goings a yearly tradition is upon us, Summerlicious.

This is also known by many other names given to it by the chef's, cooks, and wait staff of the restaurants participating. The most common and suiting name must be Summervicious.

I myself have had the opportunity to wrestle with summerlicious many times in the past. Picture 300 people eating lunch at an upscale downtown restaurant. Oh wait, all in and out between 12:00 and 2:30.

Sounds like a good time right? Well as that old saying goes "what doesn't kill you only makes you stronger".

Many chef's, celebrity chef Anthony Bourdain being one if them. Has referred to the restaurant service as an art and when executed properly the cook's move about the kitchen in unison resembling a finely choreographed ballet.

This would be an ideal situation. The opposing end of the spectrum would be similar to a burning car wreck with the rescue crew rushing in with the jaws of life to try to pull the occupants to safety before the vehicle explodes into a thousand pieces.

I have seen both examples first hand and it is what comes with the territory of Summerlicious. To a restaurant employee the only advice I can give is put your head down and trudge on through it. Things will get better you know. Sure the cooks have no days off for the next two weeks, and OK the patrons of the restaurant think because the bill is only $25 then they can tip their server poorly or better yet not at all. I get it.

But after I have highlighted some of the grimmer details of Summerlious, we must not forget the fact that as food lovers ourselves we are doing a community service by allowing a larger audience into our world and displaying to them what we do day in and day out. The reduced price tag certainly brings a larger group of people out to enjoy the great restaurants the city has to offer.

So as I said earlier, put your head down for the next two weeks and remember that the hussle your putting in today, is what will keep everyone employed and making beautiful food tomorrow.

I hope everyone can find an opportunity to enjoy a meal at one of the over 150 participating restaurants in Toronto.

The Celebrities Chef
David Pyper