Waiters/waitresses are the world’s oldest influencers – they tell us what to eat (and drink) whenever we dine out. And we often take their advice without watching hours of their videos to determine if they’re trustworthy. We sat down with some of our local influencers to get to know the folks who influence our choices.
Ivana Salies
Bistrot Captain, 1 Month
Cenadou Bistrot, North Salem
How many years have you worked in the restaurant industry?
Ten years. I’m from Brazil originally, but I lived in France for 16 years before moving here.
Do you consider yourself an influencer?
I think we have a lot in common with influencers. We have to inspire people, otherwise, how can they trust our advice? We must give the best of ourselves, share love and happiness, and we have to be sincere so people can really connect with us. I know that influencers do that, and that’s the kind of what we do, so yeah, why not?
What is it like being an influencer?
I want to understand what people want to eat or what experience they want to have. For example, it’s a French restaurant, so do they want to try something new or try something they had in Paris 20 years ago?
The biggest part of my job, and my goal, is to make them travel. I always try to give them a cultural immersion. And by that, I mean that I try to explain how the French do it and why they do it, so they feel connected with the culture. And I think influencers do that, too. We take a product, and we put it in a real situation, and we give people a reason to like it.
How do you view your role at the restaurant?
Now that I know the chef very well, I like to be his voice in the room. He has something to say, and he’s very creative, so I want to be his voice. I imagine it’s like a theater. He wrote down the text, and we are the performers.
What do you wish more people would take you up on?
Escargot – I know it’s not for everyone, but if you want to try it, try it here, in a French bistro. I always like to try new things, and I want people to do the same. I understand they have their limits, and that escargot is one of the limits sometimes. But it’s an appetizer, and there are about five, so you can share.
What is your favorite dish?
The baked black sea bass because the flesh is similar to what you find on the Mediterranean coast. It’s the whole fish, but they debone it, so it’s very simple for the client. And it’s made with a delicious vierge sauce from the south of France, saffron potatoes and grilled fennel. It’s delicious.
Gia Miller is an award-winning journalist and the editor-in-chief/co-publisher of Connect to Northern Westchester. She has a magazine journalism degree (yes, that's a real thing) from the University of Georgia and has written for countless national publications, ranging from SELF to The Washington Post. Gia desperately wishes schools still taught grammar. Also, she wants everyone to know they can delete the word "that" from about 90% of their sentences, and there's no such thing as "first annual." When she's not running her media empire, Gia enjoys spending quality time with friends and family, laughing at her crazy dog and listening to a good podcast. She thanks multiple alarms, fermented grapes and her amazing husband for helping her get through each day. Her love languages are food and humor.
