Originally Posted: 20 Sept 2009 11:46 AM PDT In restaurants, the name of the game is money. In your better restaurants, this is tempered somewhat by quality, meaning that chefs and owners are willing to pay more for better quality. The most ‘high end’, well respected and nationally known restaurants have the luxury of passing the cost of quality on…
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Originally Posted: 06 Oct 2009 12:13 AM PDT As chefs, we too are artists, and we, as artists, tend to take liberties with that which is traditional in trying to create something new. To do this, we use quotes ‘like this’ to inform the diner that this is ‘my’ interpretation of whatever I might be quoting. We will deconstruct a…