Stopping The Junk Food And Eating Well

How Many Chefs Do We Know That Prefer Cooking For Chefs Than They Do Customers, Yet Customers Are Returning Repeatedly And It's The Level Of Support That Determines The Level Of Success That Restaurant Will Have.

The Issue I Have Is That The Cooking Techniques Are Up For Questioning, Today More Than Ever Before. If You Waterbath Beef At 22-degrees For 12 Hours, It May Taste Fantastic, But If You Don't Cook Food At A High Enough Temperature, You Risk Not Killing The Bacteria. Things Like That Make Me Nervous Of Venturing Into It.

Customers Should Complain More. You Know, Food's Expensive Nowadays. And These Sommeliers Come Along With Their Thousand-page Wine List And Practically Throw It In Your Lap. They're All Businessmen And Know That Customers Get Intimidated And Buy Something Overpriced. I Say, Always Put Them On The Spot. 'you Come Back To Me With A Red Wine At $30, $40. Come Back To Me With A Choice.'

What's Frustrating More Than Anything Is When Chefs Start To Cut Corners And Believe That They Are Incognito In The Way They Send Out Appetizers, Entrees, And They Know It's Not 100 Percent, But They Think The Customers Can't Spot It.

I Swim Like A Fish And I Have An Amazing Kick.