urban genie
Well-Known Member
- Joined
- 11 May 2008
- Messages
- 32,816
Having worked in 4-5 star hotels in my youth some exec chefs left many jaded as to what their worth is, however, there is a place for all kinds of dining, and I have worked or been at events many years ago where chefs at top places have been in attendance.Personally, I prefer to be well fed, and much of the ‘top end’ is overpriced, pretentious and disappointing - I would say my dining out ratio is probably 1:10 between the two, but, unlike you it would seem, I think both areas have merit and value.
Unlike industry awards (such as best newcomer, best casual dining experience etc) which are certainly usually awarded on spurious and frequently dodgy grounds I cannot agree that a Michelin Star is awarded on an arbitrary or guff basis. There are strict criteria in relation to food and service that are observed punctiliously when evaluating suitability.
I respect people who operate in both spheres especially those who maintain high standards over a sustained period as this is incredibly difficult to achieve at any level, especially given the current recruitment issues in the industry.
Some spend their whole life wanting to achieve such and fair fucks to them some top end food is unbelievably great, I just think all you need is the approval of those you serve, be it a top class starred place or a simple cafe, if the food has a soul and make people full and happy then a cook has done their job
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