I’m a chef and I’ve been living a lie about the quality and authenticity of my food

  • This topic has 49 replies, 1 voice, and was last updated 1 week, 3 days ago by OKVACATIONPLZ.
Viewing 10 posts - 1 through 10 (of 50 total)
  • Author
  • #109368

    I’m a private chef for a higher class household in the US with a multi-million greenback home who go on many holidays yearly. They declare they miss genuine European and Asian food after living overseas for a number of years.

    When I first began cooking for them, I made elaborate dishes that took hours to make, discovering the precise components, analyzing every bit of carrot, potato, or hen by hand. Finding the proper manufacturers and going to a number of grocery shops to search out the precise pinot noir to make the good crimson wine sauce.

    They did not prefer it.

    I as soon as tousled a dish and needed to remake it actually rapidly, so I took a few shortcuts to ensure it was nonetheless tasty. A usually 12 hour dish, I made a fast model of in lower than half-hour utilizing vinegar as a substitute of crimson wine.

    They mentioned it was the tastiest factor they ever ate. It reminded them of the occasions they had been travelling by some European mountains.

    Since then, I’ve realized I need not spend hours making all the food completely “authentic”. I finished utilizing costly manufacturers of wine (typically I do not even use wine in any respect. Grape juice or vinegar and even sugar appears to style simply pretty much as good, if not higher to them). I’ve saved tens of 1000’s of {dollars} and in all probability 1000’s of hours getting cheaper components which have already been brined or marinated, and they completely like it.

    They even had me put together bigger meals for events or occasions, and they’d declare it was genuine French or Italian food. They’d ask me what mixture of flour I used to make the pasta that was so clearly handcrafted (it was 99 cent boxed pasta from walmart). Or it was clear I used a very explicit Pinot Noir for a coq au vin for which I truly simply added a little fruit juice with some vodka. Or that the saffron actually made a distinction in my risotto once I actually simply used turmeric. Or how the food tastes so significantly better when sauces are freshly made with uncooked components when it is actually mayonnaise plus ketchup or another dumb mixture of widespread condiments.

    I simply smile and nod. A component of me feels responsible, however not responsible sufficient to return to creating the extra genuine variations that they’d simply complain about that prices me far more time and cash in any case. I’m extra simply nervous that someday they will discover out, however I’ve gotten away with it for nearly eight years now




    Keep it up and don’t inform a soul.



    Lol 😂. It is okay. As lengthy as nobody will get meals poisoning.



    Hey, if that is what they like and “know” to be genuine, go together with it!



    Sounds such as you’re a superb cook dinner no matter the place the components got here from!



    At the top of the day your employers need meals they like. And they’ve that, so you don’t have anything to really feel responsible about!



    Sounds like they do not know lots about cooking and that you simply’re actually good at making “placebo” meals for them. And additionally I do not get the stigma towards industrial meals I imply it is mainly the identical factor however in a bigger scale (for base components I imply).



    Wealthy individuals could be unusual. I labored in a home the place the chef cooked up a pound of bacon, sliced a few excellent beefsteak tomatoes and introduced all of it upstairs to the woman of the home. She chooses the three slices of bacon and tomato that she desires on her BLT and the remaining goes within the trash. Everyday.



    Culinary faculty teaches you the strategies, however you study to prepare dinner by doing. Sounds to me like you’re doing a tremendous job.



    I’m a nurse, and I’m dwelling a lie by following orders written by docs who’re owned by companies.

Viewing 10 posts - 1 through 10 (of 50 total)

You must be logged in to reply to this topic.

This website uses cookies to improve your experience. If you continue to use this site, you agree with it.