I had a very interesting conversation with chef Brad Long of Café Belong in Toronto last fall.
“Someone is getting screwed,” declares chef Brad Long. We’ve only just sat down at Long’s restaurant, Café Belong, and the conversation is already intense. I immediately like Long, who smiles and gesticulates as he talks a mile a minute, punctuating his thoughts with the odd F-bomb. It takes focus to keep up.
Even when he goes off on a tangent and I give up hope of ever getting back on topic, Long somehow manages it. Like now, when we’re back to the question of how he deals with people who ask him about his menu prices. He politely turns the tables on the questioner, asking them why so much food is so cheap.