When did chefs say things were too difficult? with food cost? budget? labor cost? When they were held accountable not only for what they serve by the health board but by the public as well. I wonder these questions a lot of the time when I go to restaurant that are entirely to busy for there own good. Do chefs not care anymore? or is the pressure to be perfect that they would sacrifice there beliefs in food for time and some form of consistency.
I have dealt with many pressuring GM's, servers, chefs, cooks and owners to meet the bottom line. At most times it was a good amount of discussing what they thought was wrong and how they saw immediate changes. I would agree most of the time unless they were trying to sacrifice my integrity in food. It has happen a few times and it is one of the worst feeling's I have ever felt. I am a cook or chef by heart and its is not only my job but one of my great loves to be able to cook for people and see them satisfied. Cooking can be hard work, depending on what you have set out in front of you. I would never sacrifice my values again! Do I not believe in ready to serve food that you just fry or pop in to the microwave? I'm not sure... I understand that unfortunately most of the United States still eats that way and has grown up on the fast food phenomenon. It does upset me when chef are un-ethical with what they charge or put on the menu and serve something completely different.
Well there is something to think about.... Until next time.
1 comment:
Get your voice out there! Keep chefs accountable. Or just make a name for your self by serving delicious food that's healthier and closer to the price :)
My boyfriend and I visited Philly (which is where I'm from) and we noticed how much more expensive seafood is in Phily than in Boston (which is where we live now). It seems like unnecessary price inflation and people just accept it, even though Philly is not in a land-locked state or anything. I've never purchased food for a restaurant, but I sometimes wonder... LOL but then, I also compulsively count my shrimp in every dish, so I'm always on the look out for places that skimp.
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