QUOTED: ex-Momofuku chef Matt Blondin on the type of customer he really, really hates
“Loud-mouth, shit-talking people who think they know it all, and find it okay to degrade service staff, and re-arrange menu items to their liking.”
—Matt Blondin, the former executive sous-chef at Momofuku Daishō, on the kinds of crappy customers he’d rather not serve.
In a recent confessional with Eater Toronto, Blondin, whose snack bar Junk is soon to launch in Toronto, also talked about a few things he does like. They included his favourite condiment (“white-trash mayonnaise”), his go-to alcoholic beverage (“beer, usually”) and his most treasured Toronto restaurants (“Foxley, Khao San Road, The Grove, Buca, Origin, Brock Sandwich, Woodlot, Yours Truly, The Whippoorwill, amongst others”).
Elaborating on his one major pet peeve, Blondin paraphrased British celebrity chef (and notorious hothead) Marco Pierre White: “Ninety to 95 per cent of people are appreciative, but you have that other five per cent who are incredibly rude, obnoxious, click their fingers, arrive late… and I don’t want those people in my house. If I came to your house, to a dinner party, and I was rude, I was obnoxious, I was late, would you tolerate me? You would ask me to leave.”
![](http://www.facebook.com/sharer.php?u=https://torontolife.com/food/quoted-matt-blondin-rude-customers/&title=QUOTED: ex-Momofuku chef Matt Blondin on the type of customer he really, really hates&picture=https://torontolife.com/wp-content/uploads/2012/10/oct12MomofukuDaisho_EXEC.jpg&description=[caption id="attachment_168641" align="aligncenter" width="624"] Blondin (far right) with Daishō chefs Eran Bick, Jed Smith and Sam Gelman. (Image: Renée Suen)[/caption]
“Loud-mouth, shit-talking people who think they know it all, and find it okay to degrade service staff, and re-arrange menu items to their liking.”
—Matt Blondin, the former executive sous-chef at Momofuku Daishō, on the kinds of crappy customers he’d rather not serve.
In a recent confessional with Eater Toronto, Blondin, whose snack bar Junk is soon to launch in Toronto, also talked about a few things he does like. They included his favourite condiment (“white-trash mayonnaise”), his go-to alcoholic beverage (“beer, usually”) and his most treasured Toronto restaurants (“Foxley, Khao San Road, The Grove, Buca, Origin, Brock Sandwich, Woodlot, Yours Truly, The Whippoorwill, amongst others”).
Elaborating on his one major pet peeve, Blondin paraphrased British celebrity chef (and notorious hothead) Marco Pierre White: “Ninety to 95 per cent of people are appreciative, but you have that other five per cent who are incredibly rude, obnoxious, click their fingers, arrive late… and I don't want those people in my house. If I came to your house, to a dinner party, and I was rude, I was obnoxious, I was late, would you tolerate me? You would ask me to leave."){kind=link}
Is this to cause controversy? I’m unsure the point of this article? You’ve mearly quoted another article(not from your publication) but never gave opinon or narrative on its importance? Have we forgotten journalism 101 or is this your nonfiction piece for your TMZ interview?
Yes, I agree with Nic Prong… has Toronto Life’s restaurant section simply become an aggregator?
Totally agree! What’s the point with this article?
What a pretentious hipster douche. Hahaha. Also, going to a friend’s house for dinner isn’t the same as going to a super pricey resto for dinner.
Toronto life restaurant section has long lost its edge. This is just another example of it. Jamie D. That said, Matt should not be making those comments so close to openinga new place. He comes off looking arrogant, and his resume is not that deep……………..yet
I think i found that 5% of people…
He’s just stating the obvious. No one in the food business likes rude or obnoxious customers. Dont read too deep into it.