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Why your favorite Restaurant now sucks

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Why your favorite Restaurant now sucks

adam goldgell | Nov 3, 2010 02:50 AM

The Chef less Restaurant

We all have eaten in them .. That nice dip that used to pop in your mouth with freshness and flavor on the table now tastes like Ortega dip with a small doctored up finish. The foccatia is missing the Grana Padana , The water glass is clean just no sparkiling,.The server reads the specials but there are less of them and simpler .
That special indescribable something is gone .The food is ok but kind of flat. Welcome to the Chef less Restaurant. Here is how it generally goes down. The owner opens with with the best chef he can find., and as time progresses the cooks in the kitchen learn the dishes the chef created , The prep guys kind of learn how to cook and the dishwashers learn to prep .The owner looks around and realizes the biggest salary who is the chef he can get by without him. The Food still comes out of the kitchen , The dishes are Almost the same and the thousand a week he was paying the chef can go into the owners pocket
Then it starts the slow process of erosion. The Dishes start coming out under salted , That crunchy garnish is gone from the plate. Instead of braising something for 8 hours at 300 degrees now its cooked in 4 hours at 500 degrees. No basil for the tomato sauce, it’s ok “they” [Meaning you] will never no. The cook now says It’s getting late we can get another day out of the oil in the fryer no need to clean it.” Those fries the distributor brought in are pretty good look at all the labor that will save .Lets buy them and you know what that cheese cake is almost the same Frozen from SYSCO let’s give that a shot too. And before you can say Auction the buyers show up picking Your specially designed bathroom décor the $500 dollars in designer salt shakers and your dream ,little restaurant is broken into 1000 pieces for the next guy to “save money in his kitchen”
Sorry restaurant owners of the past present and future .you can’t tug on superman’s cape you can’t spit into the wind and most of all If you want a decent restaurant you need a chef .Not a dishwasher who would be more happy if he was making .15 cents more an hour weeding your front lawn.

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