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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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20203851 No.20203851[DELETED]  [Reply] [Original]

what the fuck was her problem?

>> No.20203864

>>20203851
paid retards to draw on her skin

>> No.20203868

>>20203851
she was doing more work than anyone else for less pay

>> No.20203883

>>20203864
Be grateful, it makes retards easier to spot in the wild.

>> No.20203892

>>20203851
brown

>> No.20203904

White people. She always blames them for her failures.
>In March 2016, El-Waylly and her husband opened a diner called Hail Mary in Brooklyn, which attracted favorable reviews.[9][10] However, an early review from Scott Lynch for Quick Bites also stated, "I worry about Hail Mary because it's an ambitious, almost special-occasion restaurant wrapped inside a burger-and-shake joint."[10] The restaurant closed after 11 months, which El-Waylly attributed in part to opening Hail Mary without other investors, and in part to the expectations of white customers.[8] In a 2017 interview with GQ, El-Waylly explained that she perceived customers as often entering Hail Mary expecting "foreign or exotic ingredients" because of the owners' cultural backgrounds; she stated "There would have been more leeway allowed in the food shrouded by illusion of 'authenticity'...There are white chefs that can pull from different cultures without explanation, but us making white food always needs a thesis behind it."[8]

>> No.20203911

>>20203868
She should have renegotiated her contract then. If she were truly so indispensable then they'd have given her more to stay if she spoke up. Unless..... maybe.... she was a useless diversity hire who destroyed everything she touched.

>> No.20203913

>>20203904
that is schizophrenic paranoia level
too potent

>> No.20203920
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20203920

>>20203904
Reminder that this is the fried chicken she served and it was $32 in 2018 pre-covid dollars

>> No.20203930

>>20203851
I didn't even watch the show and I still want this cunt drawn and quartered

>> No.20203931

>>20203913
She’s nuts. Then she nuked Bon Appetit in June of 2020 during the height of anti-white sentiments because she was mad she signed a shitty contract.

>> No.20203932

>>20203920
Mother of god

>> No.20203956

You can say whatever you want about her but you can't deny that Bon Appetit was unapologetically white.

>> No.20203959

She can't just cannot accept that she is a boring person with no personality
Tattoos are not a substitute for a personality
People who are funny and interesting and attractive have an easier life than those who are only knowledgeable or skilful

>> No.20203978

>>20203956
>unapologetically white
What does that mean?

>> No.20203985
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20203985

>that dumbass babish gave this bitch a job
no wonder he checked into the looney bin kek

>> No.20203993

>>20203851
Does the sexy Indian chick still make content? Haven't kept up with BA shit since COVID.

>> No.20204007
File: 900 KB, 1273x890, sohla.png [View same] [iqdb] [saucenao] [google]
20204007

>>20203993
She works with the NY Times Cooking channel now

>> No.20204031

>>20204007
She looks like she smells bad.

>> No.20204040

>>20203851
is this the tranny that shot up that church?

>> No.20204050

>>20203978
main draw 1 was a moronic douchebro idiot who could put people in hospital with his unsafe broscience 'fermentation' and main draw 2 was a fat white woman who got to do all the fun dessert stuff, and the magazine itself all the white people were elevated and highly paid despite incompetence (eg molly, the most basic bitch white girl on the planet).
The only white person on that channel/magazine who had legitimate quality was the tall guy supertaster. The best chef on their panel was the flamboyant mexican with the glasses and he never did anywhere near as much content as he should have.

>> No.20204053

>>20204007
Sohla is African or something, I meant the hot one that I can't be assed to remember her name.

>> No.20204054

>>20204007
imagine having the fucking ego to tell asians how to properly make rice like you're some kind of rice expert

>> No.20204056

>>20203904
>sell $28 cheeseburgers
>just regular 80/20
>regular toppings
>go out of business
>YOU RACIST WHITE PEOPLE YOU WERE SUPPOSED TO SUPPORT ME NO MATTER WHAT

>> No.20204059

>>20204050
>flamboyant mexican
flaming faggot spic
ftfy
I mean I am an unapologetic white male
I wasn't watching a faggot with painted nails!

>> No.20204062

>>20203920
This is some seriously autistic shit right here

>> No.20204064

>>20204053
>something
she looks eskimo to me
I vaguely remember who you speak of but it's been a while

>> No.20204071

>>20203920
and it comes with no sides aside from that shitty little bun and hot sauce?
kinda surprised it failed though honestly considering the shit hipster faggots waste their money on.

>> No.20204073

>>20204064
>>20204053
Priya Krishna? She's with NY Times Cooking too

>> No.20204074
File: 1.07 MB, 1281x842, priya.png [View same] [iqdb] [saucenao] [google]
20204074

>>20204073

>> No.20204079
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20204079

>>20203851
bros what if she orchestrated babish getting diddled in the insane asylum?

>> No.20204083

>>20204050
chris morocco is an absolute meme, that supertaster stuff is bullshit. also claire is an (ashkenazi) angel who could sit on my face for the rest of time, and also a genuinely great cook. molly i agree seems like a pure nepo hire

>> No.20204085

>>20204073
I hate this bitch because she has no idea about real Indian cooking

>> No.20204087

>>20204083
I've hated Molly ever since that dog food video
She is a cunt

>> No.20204099

>>20204083
do you have any nice pics of claire? her insta is 99.9% recipes

>> No.20204101

>>20204087
>that dog food video
was that with BA
glad I missed it

>> No.20204111

>>20204050
It’s been four years, Sohla, let it go. Still not sure what “unapologetically white” means.

>> No.20204126

>>20203904
>god damn racist whites trying to get ethnic food!!!

>> No.20204138

>>20203920
lmao what a joke

>> No.20204142

>>20204085
It's such a stupid trend.
>I have this ethnicity so i need to make food from my home country even though i was too lazy to learn shit from my parents
Geesh, just cook what you want and is good at, you don't HAVE to cook indian food poorly just because you're brown.

>> No.20204144

>>20203985
babish got raped

>> No.20204148

>>20204111
it means the white people there weren't falling over themselves to placate sohlas insecurities

>> No.20204159

>>20204144
see>>20204079

>> No.20204164

>>20204142
But her point is that white people made her restaurant fail because they expected her to be cooking Indian food, not American diner food. It couldn’t have been that customers didn’t want to pay high end restaurant prices for simple diner food.

This is the opening of a GQ article from April 2017.


>What Happens When a Brown Chef Cooks White Food?

>There’s a path for chefs in America: Cook at high-end restaurants, prove your chops, and open a place that reflects your experience. But for non-white chefs, the expectations are different. Even if you’ve been trained in classic French cooking, your restaurant has to be a reflection of how you look.

>By Khushbu Shah April 25, 2017
>Eleven months: That’s how long Sohla and Ham El-Waylly’s Brooklyn restaurant, Hail Mary, lasted. The couple never expected to have to close the doors to their upscale-diner concept in less than a year, but the reality is that running a restaurant is hard, and running a restaurant as a chef of color is even harder.

>Ham, who is half-Bolivian and half-Egyptian, and Sohla, a Bengali-American who grew up in California, both went to culinary school. They trained in the French technique. They worked long hours in a number of notable kitchens around the country (Sohla worked at Del Posto and Atera, while Ham cooked at Corton). This is the path of a chef in America; these are the things you have to do if you ever want to open a place of your own. But things are different when you’re not a white chef.

>> No.20204173

>>20204164
>and running a restaurant as a chef of color is even harder.
It's not. No one gives a shit what the cook looks like because they'll never see them. If an indian or chinese cook makes the food well I'd never know what their race is. Sounds like total cope that she can't cook either well.

>> No.20204193

>>20204071
I guess even those people have their limits. I think one of the problems is the food wasn't "grammable". Hipsters can't show off spending $30 for THAT and justify it with "but a brown person made it!"

>> No.20204202

>>20204164
>There’s a path for chefs in America: Cook at high-end restaurants, prove your chops, and open a place that reflects your experience
Based on what /ck/ posts you're supposed to go work at a diner or a chain restaurant for 10 years and then quit

>> No.20204204

>>20204164
unless they literally posted their faces above the front door, how many of their customers even knew what the races of the head chefs/owners was? other than dickless nyt readers who were going cos they read some cross promotion, 99% of punters wouldn't know or think about the proprietors of that restaurant or any other

>> No.20204214
File: 109 KB, 750x1000, hail_mary_brooklyn_menu_2[1].jpg [View same] [iqdb] [saucenao] [google]
20204214

>>20204071
Apparently came with potato salad, corn salad, bread, and pickles (the menu says "fixins")

>> No.20204216

currycel with a victim complex & entitlement issues

>> No.20204217

>>20204214
Goddamn that is expensive
Are they a part of a moment to increase menu prices so that people don't need to tip or is it just really expensive + a tip?

>> No.20204220

>>20204164
How can they say shit like this when 90% of restaurant staff are mexican and nobody cares?

>> No.20204221

>>20204204
She addresses that in the GQ article
These paragraphs directly follow the ones in my previous post

>People frequently walked into the restaurant looking for foreign or exotic ingredients because of the couple’s cultural backgrounds.The El-Wayllys went so far as to pacify the most stubborn of customers with small fibs. “Sometimes, depending on the clientele, we just lie and say that there is cumin in our burger because that is what makes them happy, that is what they are looking for,” Sohla said. “They’ll taste the burger after being told that and be like, ‘Yeah! I knew that’s what it was,” even though there was nothing actually in there but salt and pepper,” added Ham.

>Despite cooking way more challenging food in the past, the El-Wayllys found the biggest obstacle was trying to cook American staples like burgers and grilled cheese. They constantly faced having to meet people’s expectations for “cultural” twists on the menu. Unfortunately, the media and customers expect a certain amount of “ethnic-ness” from chefs of color—no matter what kind of food they are cooking. But it’s very much a Goldilocks problem. If the food is too white or too brown, it will not sell. It has to be just the right level of “ethnic.”

>> No.20204224

>>20204164
America, please get rid of our diaspora

>> No.20204227

>>20203911
She was probably the best cook in the test kitchen and an asset for its primary purpose (testing recipes for the magazine). She just didn't understand that talent with cooking wasn't what got the YouTube channel popular. Claire being a cooklet trying to achieve things out of her league and Brad fumbling through learning new things did. It was a reality show, not an educational show.

>> No.20204233

>>20204220
Reread it again anon
Try to focus on what the complaint in the article is and what the situation that they're describing is

>> No.20204242

I think her racism claims are delusional, but I can see why she had grievances with salary disparity. During the height of the coof she had to record her own cooking videos from home that she wasn't getting paid extra for, pretty much exactly what Brad and Brapjew were doing, but was getting paid half their salary.

Not saying she deserved their salary, since people obviously liked their personalities enough to warrant them.

>> No.20204247

I used to be color blind but leftists like this fugly bitch has made me hate them all. Fuck off, we're full.

>> No.20204254

>>20204221
>biggest obstacle was trying to cook American staples like burgers and grilled cheese. They constantly faced having to meet people’s expectations for “cultural” twists on the menu.
Crazy for her to say that, I doubt anyone would have expectations for “twists” if the food actually tasted really good, and I’ve never in my life sought out a restaurant because some literal “who?” food presenter was preparing the food.

Honestly if the food was so amazing she’s welcome to post the recipes and let them get rated.

>> No.20204265

>>20204242
>doesn't even have to leave her house to get a paycheck
>complains
you can't win with Sohla, she needs to get killed by a truck as soon as possible

>> No.20204267

>>20204247
It's easy to be color blind until you actually get exposed to them. And on social media you only get the extremists.

>> No.20204271

>>20204265
That's true, and she did negotiate her own salary so it's on her anyway.

>> No.20204292

>>20204079
>it's real
what the fuck?

>> No.20204359

>>20204221
>People frequently walked into the restaurant looking for foreign or exotic ingredients because of the couple’s cultural backgrounds.

So it’s the gay ass bon appetit watchers that know who she is that she’s complaining about. This still says nothing about the people who don’t know this d-list internet chef is

>> No.20204364

>>20204359
No. She joined Bon Appetit in 2019. The GQ article being posted ITT is from 2017.

>> No.20204389

>>20203851
just look at her

>> No.20204404

Sounds like she’s lived a life of privilege, couldn’t hack it in the industry, and found race baiting made more money. What a clown.

>Chef Sohla El-Waylly’s history with the food industry dates back to her formative years being raised in Los Angeles by her Bengali parents, who ran a Baskin-Robbins store. El-Waylly later worked as a hostess at The Cheesecake Factory while studying economics at UC Irvine before she realized being a chef was her calling and enrolled at The Culinary Institute of America.
>After graduating, Sohla El-Waylly started her career in the food industry proper, working at several acclaimed New York eateries including Atera and Del Posto before opening her own restaurant – gourmet Brooklyn diner Hail Mary – with her chef husband Ham El-Waylly in 2016. When Hail Mary closed its doors, El-Waylly made the transition to food media with a gig at Serious Eats before moving to Bon Appetit in the summer of 2019. This is where she worked as an assistant culinary editor and regularly appeared in videos on the magazine’s wildly popular YouTube Channel.

>> No.20204410
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20204410

>>20204214
>Turkey club
>Add bacon $3

>> No.20204411

>>20203931
hahaha. why is that people aren't afraid as hell to hire her?