"Many are concerned with chefs prepare but nobody cares about the service. Why do not think that restaurants require good waiters, well prepared, with a professional view and not to change their business attitude for two pesos, without generating a commitment, loyalty, but mostly a serious career, "says restaurateur John Claudio Poblete, director of Hemingway's Bistro and Ophelia, in Guadalajara, and one of the representative figures of a generation restaurateur involved in the work under a very defined line: passion, commitment and a lot of work daily. "The worst thing in any case is the idea that also sell to those guys who leave school with the idea that they are chefs. Come to seek work with his paper in his hand, believing that they really are chefs. 'And where have you worked? You know really what it means to be a chef? "I say, obviously have no experience but want to make as CEO. There is always the opportunity to start small, learn, actually get paid for learning, but are not always things that interest them, "he says.
Chilean origin, arrived in Mexico in the spectacular moments of the Sheraton chain, with another crop of young chefs who were trained in the firing line. "The first Day I got several bags of chickens for bone. The chef told me, 'you will spoil a few chickens, but end up learning to do. " In fact, after a while I could get work. Today in school four boys to put a chicken bone. Even many teachers have not noticed that chickens have only two legs. "
Poblete Every day working in a large staging. His vast experience in marketing does not let you forget that is one of the most difficult places, if not most, of the whole Republic. To make matters worse, Guadalajara is a time of obvious developments, proposals such as opening a wine culture. Today, importers and distributors are more optimistic about the presence of this product in the tables of the contribution.
is an orchestrator, as sportswriters like to say, his obsession with the quality of the dishes, many of them of obvious classic line, others with more contemporary effects , as is the case of duck esquite can only be compared to his work in the lounge of Ophelia, from where the couple Jabugo cutting is also aware of movement in all tables, serving wine, the perfect poise of the waiters. To err is human, but Poblete want that margin of error is minimized and, above all staff to learn and perfect, no matter if you are 25 years of work. The adrenaline flows without shyness. Poblete let the dynamics of attention to flow, but in each cycle is his trademark, so subtle to the diner, as evident to the waiters.
"I know it can be very difficult to work with me, but all we ask is commitment, an interest in becoming more professional every day. There is a benefit for the establishment of course, to teamwork, but primarily for the person. This is to take more seriously the issue of service. Is something troubling, precisely because few people see as a true profession, which can be achieved many satisfactions in all lines.
"Just as alarming is a necessity in the country to train more professional people in that area. It seems that the process finished by the time restaurateur the dish out of the fire, as if nothing happened then not, relates Poblete.
both Hemingway's and Ophelia are proposals for a kitchen with fresh, immediate, based on excellent ingredients, a great technique in preparations and the interest of proposing a language culinary direct, elegant, without too many complications. With just under half a year since its opening, Ophelia has become a significant benchmark for the gastronomic capital of Jalisco.
"Product quality is another area where we can not go back. Therefore it is difficult when they can not ensure consistency in the provision of products. But in that sense I prefer to deny a dish to serve with a raw material that is not what we expect. When you give in at that point, things go wrong. We are no longer a time to play with these issues. We must ask quality, but also hygiene, health certificates, products that do not fit the doubt about its origin and product processes. It is a comprehensive work, but it does not matter if you want to achieve is a fine restaurant, a place that people really keeps in mind and wants to return to her family and friends, "says Poblete.
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