Top Chef’s Attention to Details Revolutionizes Our Dining Experience
Grant van Gameren, one of Toronto’s top chefs, has changed the dining scene with his trendy restaurants and top-end bars. And he says it is attention to detail that helped him on his road to success.
The key to creating a unique design and atmosphere
Bar Raval, the latest trendy place to go on Toronto’s College Street, was featured in the press for its unique design and outstanding atmosphere. The work of an up-and-coming design studio, the bar has been a hit throughout the summer. But van Gameren clearly believes that you need to look at the small stuff in order to stand out from the crowd. In Bar Raval he thought of the bigger picture, and then went down to the smallest item to make sure it all blended together perfectly.
Eating out is a whole dining experience
Dining out is more than just a meal. People go out to eat more for the experience than anything else. Of course, great food is a must, but great food with great atmosphere makes for the perfect dining experience. When given a choice of restaurants, people will normally choose the one that was most memorable for them. Van Gameren knows this well, which is why he spent two days just deciding on which espresso cups to use.
The little things make the difference
One of the biggest challenges in creating a great eating experience is how to get noticed. With literally hundreds of new restaurants opening all the time, finding a way to promote your place can be a struggle. van Gameren uses the example of five people dining out, who order a group dish that only normally comes with four pieces of bread. He says that his servers are trained to notice those little things, and add the extra piece of bread to the dish. “The customers don’t notice that anything has happened, but when there are four pieces, it’s an awkward moment,” he explains.
Keep a good working environment
Another of his recommendations is humility. When celebrity chef, Gordon Ramsey, came to eat at his former restaurant he waited for a table like a normal customer. This is something often not seen with “rock-star” chefs, according to van Gameren. He always reminds himself that, although it is nice to get recognition and praise for the work he does, “at the end of the day we just cook food”. A firm believer in a good working environment, he refuses to believe that there is a need to yell and scream at staff, no matter how busy the kitchen is.
