A Michelin starred chef explains why Fine dining is dying

Comments · 1.9K

• CH

  @chrifrapug · 1 month ago · pinned

  Many have commented that Sysco slop is the reason behind the decline of restaurant quality - so I made a video with my thoughts, check it out if you like. <a href="https://www.youtube.com/watch?v=P5z905ExuaQ">https://youtu.be/P5z905ExuaQ?si=-o1qbk-HJorSFiwy</a>

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• BO

  @BobTheBoss1 · 2 months ago

  if i want fine dining i visit my grandma

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• HG

  @HGQjazz · 2 months ago

  &quot;When the award is the point, the award is pointless.&quot;<br><br>Grammys, Oscars, Michelin stars, the presidency -- you name it!

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• MI

  @mikevill1004 · 2 months ago

  In 2002, when I was in college, there was a 24 seat hamburger stand next to campus. The owner was a man named Hoss who was from another country, he started by sweeping the floors, then moved to the flat top, then eventually bought the (at that point 50 year old) establishment. He owned that place for years, and it enabled him to send his son to that very college. <br><br>His son Max started working there when he was 10. Sweeping, picking up plates, washing dishes. Max worked there when he could during college, and after graduation he went back to working there, eventually buying it from Hoss. Max’s now 11 year old twin sons run around the place everyday, causing mayhem but generally keeping the place lively. <br><br>Hoss died 2 years ago and they shut down the city for his funeral. Max had the option of going and doing anything else he wanted to. But he wanted to go back and work there because his dad was happy there, and it makes him happy there. <br><br>Good food doesnt have to be fancy or elite or deserving of recognition from a tire maker. It just has to be good.

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• IV

  @ivorybow · 2 months ago (edited)

  &quot;It has become increasingly superficial.&quot; This is a significant statement, describing absolutely everything in our society from music, art, architecture, relationships, life in general is all about appearance without substance.

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• DU

  @DuncanL7979 · 2 months ago

  It&apos;s not just fine dining. Sysco slop is ruining the quality of most regular restaurants. They end up seeming very similar, and not in a good way.

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• BO

  @boofriggityhoo · 2 months ago

  I love all the points you made. I am not a chef but I worked briefly with one doing mostly prep. He was old school, which was good and bad -- lots of yelling and stress, but also, it&apos;s undeniable, his food was out of this world. No tweezers in that kitchen! Just great ingredients and a lot of skill. As our region became increasingly surrounded by these richer luxury customers, he always stuck to his roots -- he would get a &quot;celebrity&quot; guest and seat them right next to the farmhands and homeless he regularly fed. The reservation list from guests far and wide was so long that people were waiting months to get in, but he always found a seat for the locals just coming for lunch. He grew to dislike the more luxury customers despite his food being legendary because in his words &quot;They don&apos;t even like food, they&apos;re not here to enjoy the food. They&apos;re here to say they have been here.&quot;

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• EE

  @eeriediaz7332 · 2 months ago

  For me it got to the point of: fuck it I do it myself!! Same with over priced cocktails.

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• RO

  @robertmcewen5964 · 2 months ago

  When i started out as a busboy in a wonderful Italian restaurant in the 1970&apos;s, ill never forget the waiter there. He said to me &quot; an excellent waiter is never seen,but always there&quot;. He was never intrusive , he knew how to read a table. He also would say &quot; your to be familiar, not freindly&quot;. &nbsp;After working w/him for several months, I knew what regulars wanted w/o asking and my favorite compliment from one of them was bringing the drinks to the table , done the way wanted them. The customer looked up and said &quot;I can tell &nbsp;you&apos;ve been &nbsp;trained by Jerry &quot;.

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• TH

  @theunderdoginvestor · 2 months ago

  There is a celebrity chef in DC who has a 2 star Michelin restaurant that he has been operating at a loss for years. Why? Because the reputation helps with a dozen non Michelin restaurants that he owns.

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• EB

  @EB_1059 · 2 months ago

  My wife went to culinary school out of High School and worked in the industry for 12 years until she got burned out. For a long time we made it a point to visit the latest, hottest, trendiest, etc restaurants and it was fun/interesting. The more we did it the more it seemed pretentious. The food was not much better than a &quot;hole-in-the-wall&quot; that took pride in their food and flavors. My only regret is that we didnt go to the French Laundry during those years because I cant justify spending that much for a meal anymore.

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• LE

  @lefroy1 · 2 months ago

  If restaurateurs make food that people want to eat, instead of food that influencers want to take photos of, I think they&apos;d do alright.

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