RAB Source Entry #3 : Interview-Gary Maddox-Miller

 Source Entry 3 :The Interview

Part 1 Citation

Keith,Fialkoff, ( American cook). Personal ny telephone.Brooklyn, NY , Jersey City, NJ 20 Nov 2021

Part 2 Summary

 Thanks to Covid-19 the New york state added policies in which you had to get vaccinated to attend a restaurant or even work in one, He says masks were not really enforced in the restaurant but other basic social distancing was in play. Fialkoff says that once his restaurant Rub Steak and Smokehouse opened back up adopting the new trends; “they decided to only do the delivery and take out which eliminated spreading illness in order to have money to pay the cooks”. But since deliveries and takeout took off they have been working towards rehiring a new front of the house staff. Fialkoff says with everything that has happened due to the pandemic all restaurants will be affected by the impact of Covid-19. Restaurants will never be the same, says Fialkoff “long term the current trends will keep business going until a new trend comes out”. People refer to this job as the great resignation Faikkoff expressed that he was one of the people who was about to leave the industry but he has a passion for cooking and has a family to take care of. I asked him what he would tell a person that wanted to join the industry and he replied “Since Covid-19 the Industry has become a double edged sword”. There are more jobs out there since so many people left. If another wave of Covid-19 comes they will be back in the same spot today. Fialkoff says if you do have a passion for cooking go for it but if you do not have a passion for it do not even think about it. I asked about what sources they use they’re delivery and takeout business and he told me Instagram and Facebook was their choice and that’s also how they promoted themselves.

Part 3A Reflection/Analysis

   I agree with all the information he shared in his interview because I had worked beside him for over 3 years. A significant quote from this interview was when he said “Since Covid-19 the Industry has become a double edged sword”. The only things I wanted to ask him was about their menu system and more about the delivery and takeout system. I think the information provided was enough to show you the direction of restaurants going now versus them opening up and closing due to lack of money and resources. If I could ask him one more question it would definitely be why would you stay in the industry knowing if another wave of Covid-19 came everything would be shut down and you would be out of work for an unknown period of time.

Part 3B Rhetorical/Analysis

  The way the interviewee answered questions let me know that he has a strong passion for what he does, and his style is helping people whether it be verbally or physically. I think the audience he is looking for is the next generations of cooks and any small-time journalist that wants a bit of an inside look about what’s going on from a sous chef. I think the genre is about a cook’s perspective of what is going on throughout the pandemic. I think a lot of the things he said make sense, I wish I had more questions for him but I’m satisfied and I think that he provided facts for this interview. I believe this information is  accurate because working with him I know his personality, his work ethic, observation skills and the honest truth that he will say anything to anybody. 

Part 4 Notable Quotables

“Since Covid-19 the Industry has become a double edged sword”

“they decided to only do the delivery and take out which eliminated spreading illness in order to have money to pay the cooks”.

“long term the current trends will keep business going until a new trend comes out”.