I understand rm6. I started this blog to talk about restaurant news and it went into politics. I too go out to eat because I want to eat. I was just commenting on something that I have had a lot of experience dealing with. Immigration is a very important subject to me as I have been dealing with the immigration dept now for about 8 years. It's a big pain in the rear. I just believe that I should support the businesses that are doing the right thing. I can't believe it is this late at night and I am still writing. Happy Lunar New Year!

I don't know about you people, but I go to a restaurant because I'm hungry, not because I want to check the papers of the workers.

matokanji I have a Friend that used to manage the Apt's behind save mart. About ten years ago.  the owner of great wall rented two of the Apt's and loaded them up with his Chinese workers. I have noticed that his workers change about every year or so. Sound familiar. Thank you for sharing your experience in why restaurant owners hire illegal. The exploitation of illegals is something that is not talked about. I too am against illegal aliens and exploitation is one reason why we need to stop illegal immigration.

I to don't care who cooks my food as long as he is legal

awsmom8, the real reason why restaurants hire illegals is not because they can pay them $7.75hr to work in a hot kitchen nor is it that they are better workers or that Americans won't do the work. The reason that most hire them is power. Yes, power. Let me explain. When you hire a legal person, they are not only entitled to fair and reasonable treatment (NLRB) but, they are also entitled to workmans comp and unemployment. If they are a full time employee, overtime and benefits come into play. Let us now talk about the illegal worker slaving over the stove. The bosses of many restaurants are arrogant SOB's who use this "power" over their illegal worker. They treat them bad, pay them late (if at all sometimes), sexual harassment is very high towards the female workers and there isn't any sign of workmans comp or unemployment insurance. Here is a very common practice in Asian restaurants. Hire illegal Asians and do not pay them. Instead, give them free room and board and whatever they make in tips. They stuff studio apartments with several workers and let them eat at the restaurant for free (items that are not on the menu and are very cheap). By letting them keep their tips, the owners know that the worker will work as many hours he/she can so as to make as much tip money as they can. Since the owner is not paying them hourly, the owner really makes a bundle on this. They(owners) then rotate new illegals about every year or two. I have seen this happen time and time again. I quit a very good job as a chef many years ago because my boss liked to hire illegals and treat them like crap. I am 100% against illegal aliens. I am also 100% against those that hire them. Again, it is about power and the money that goes with it.

Barfed!? You do not like BBQ? I'll have you know that that pig was delicious! It has turned out to be one of my best sellers when I cater. I love the picture of your baby though. I have one that just turned 1 about a month ago. Life is good.

Matokanji- I couldn't figure out what your picture was so I clicked on it for a closer view.  Just about barfed!  You're trying to push me into being a vegetarian again, aren't you!  LOL!

I agree on the "who cares" comment from rm6. That was exactly what I was saying earlier. As a non-Japanese, Japanese chef, it was very hard to find a job. I do not care in the least what race the chef is. I do care on the illegal part though. As far as pathetic restaurants; just about everyone of them in this town is. In fact, there is not one place that I look forward to eating at in this whole town.

I like their (OG's) breadsticks, plain and simple, dipped in the salad dressing...delicious, otherwise it's just another restaurant. Not that it really matters if it's "real" italian or not, it still tastes good, and that's really all I care about if I go out to eat. Jim says that it's expensive...not really when you look at places like city slickers. Oh and about the Mexican cooks in non-Mexican "ethnic" restaurants...who cares? as long as the food still tastes good (eg panda express)...Someone mentioned Guidos, that place is pathetic in my opinion, I've been there twice, I got the fettucini alfredo which was as good as if I'd've gone and cooked some noodles and used that canned sauce you can get at the market and the ravioli which was like a frozen dinner with pizza sauce.

Are you looking for a location that is already a restaurant? That would help on cost I suppose. I do know that Books and Crannies/Radio Shack are moving to the old video store location across from Back in the Jox hopefully by the end of April.

matokanji thanks for the info

matoanji don't get to upset over cooks that are illegal, after all their just doing the jobs that Americans wont do :)

Yes, the owner of Guidos has moved to the Rigby's location. The old Guidos location will be an extension of the credit union next to it. I was at the Great Wall last night. The only reason we go is because my wife can talk to some of the workers and the owners in Chinese and my children like the buffet. I have been in that kitchen, there are both Chinese and Mexican cooks. Fact is that most restaurants are loaded with Mexican cooks. Many of which are illegal. I have first hand knowledge of this. It is a dirty little secret of the food service industry and I think it stinks.

Benihana's is okay for what it is. So is Olive Garden in that aspect. I do not eat at either of them but, I will say this about both, they are hugely successful! I wish I would have thought of either! I have found that I enjoy simple comfort food best. That is why I love Japanese food. It is so very simple. It relies mostly on the ingredients. I can prepare a few different styles of food. I follow the same principle that I learned in culinary school. Simple, seasonal and subtle (the subtle does not work for all types of food). Get the best ingredients that you can find (must be in season locally). Do not over think its preparation, remember good ingredients are already very tasty, all you have to do is accent them. Joty, I love good southern soul food. I make a good amount of it at home. Cooking is like anything else, it takes a lot of practice to be skilled at it. We live in a time where fast and convenient is a way of life. Slow down and appreciate the day over a well prepared meal.

Gube, the event takes place on Fathers day weekend on Green st. It is being put on by Main Street Tehachapi. The Chili cook off is a sanctioned chili cook off. The rib cook off (I was told) is an open competition. I was told that any kind of ribs can be entered. For more info contact Michelle Vance over at Main Street Tehachapi.

next time your at the great wall poke your head into the kitchen and you will see Mexicans cooking the Chinese food. The real Chinese are the servers.

Oh, question. I heard the owner of Guido and the Blonde's opened a new Italian bistro where Rigby's used to be; is Guido's still in business?