QUOTED: ex-Momofuku chef Matt Blondin on the type of customer he really, really hates

QUOTED: ex-Momofuku chef Matt Blondin on the type of customer he really, really hates

Introducing: Daishō Blondin (far right) with Daishō chefs Eran Bick, Jed Smith and Sam Gelman. (Image: Renée Suen)
 

“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 Daishōon 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.”