Chefs Dishing

 If you want the real scoop on any restaurant or the industry , ask a chef. They have a million opinions on what should be done and what should have been done. They rate patrons as often as patrpns rate their dishes .it's interesting to hear just what the people who feed America have to say.

Regular contributor Julia Moskin complied thirty chefs opinions and observations in today's New York  Times wednesday Food section. It is compelling as to what those who influence food trends and cook dishes to suit diners' tastes have to say.Most strong opinions have to do with pricing and tipping.Many diners usually order the cheapest which on a dinner menu is a burger. If one person orders one for the entire night that's fine.If most of the patronage orders them , t en the restaurant has a serious losss. Restauranteurs also comment about the price of drinks versus the places of entrees. People will easily hand over eighteen dollars for one cockail but will grumble about spending money for a very expensive plate.This isn't just in New York or LA , this is throughout the entire country.

There's also an obvious culture shift .Hispanic chefs such as Ana Castro and Aaron Verdoza , amongst others complain that diners will pay two hundred dollars for expensive Italain food but will expect the samel quality and lower pricing for soul, Asian, African and Caribbean food. There's a definite and glaring disprepect for the chefs creating these dishes.Others reminisce about their time coming up. This attitudes goes into tipping as well. People were generous during the pandemic but not anymore.Diners won't tip if their water isn't instantly refilled or their meal took a little longer than usual to reach the table. Yet diners cannot be changed and they , especially locals and regulars are the backbone of any eatery's business. Would many chef's recommend the job to a younger generation? Not many. Thye would tell wanna bes to skip the culinary school which can be seen as predatory and take the culinary courses at their local community college. (If they're not happy they can always switch to another major) would they want their children in the inudtry? Absolutely not! As chef Kelly Whittaker puts it, if the kids want to go into the industry then the chefs have failed at being parents.

what does this say about the people who prepare our food?All chefs and waistaff need to be respected . Diners need to treat them with the same amount of care and acknowledgement as they do with other professionals.